BEEF a-la-mode. — Choose a piece of thick flank of a fine heifer or ox. Cut into long slices some fat bacon, but quite free from yellow ; let each bit be near an _ inch thick: dip them into vinegar, and then into a seasoning ready 13. Shoulder, or Leg of Mutton Piece. 14. Brisket. 15. Clod. 16. Neck or Sticking- Piece. 17. Shin. 18. Cheek. prepared of salt, black pepper, allspice, and one clove, all in fine, powder, with parsley, chives, thyme, savory and knot- ted majoram, shred as small as possible, and well mixed. With a sharp knife make holes deep enough to let in the larding ; then rub the beef over with the seasoning, and bind it up tight with tape. Set it in a well-tinned pot over a fire, or rather, stove ; three or four onions must be fried brown and put to the beef, with two or three carrots, one turnip, a head or two of celery, and a small quantity of water ; let it simmer gently ten or twelve hours, or, till ex- tremely tender, turning the meat twice. Put the gravy into a pan, remove the fat, keep the beef covered, put them to- gether, and add a glass of port wine. Take off the tape and serve with the vegetables ; or you may strain them oft', and send them up cut into dice for garnish. Onions roasted and then stewed with the gravy are a great im- provement. A tea-cupful of vinegar should be stewed with the beef. BEEF, boiled. — Boil the thick end of a brisket of beef, some carrots. BEE BEE 46 turnips cut in small balls, and some celery, for two hours. Let it simmer for six hours longer, taking care to fill up the pot as the water decreases. An hour before the meat is done, take out as much broth as will fill your soup dish, and boil in it turnips and carrots, cut in small pieces, with some celery, and season it with salt and pepper✪ Beef, Boiled ; serve the beef in one dish, and the soup in another. Add toast bread to the soup. BEEF, Brisket of, to Stew. — Put the part that has the hard fat into a stew pot, with a small quantity of water, let it boil up, and skim it thor- oughly ; then add carrots, turnips, onions, celery, and a few pepper-corns✪ Beef, Brisket of, to Stew. Stew till extremely tender; then take out the flat bones, and remove all the fat from the soup. Either serve that and the meat in a tureen ; or the soup alone, and the meat on a dish, garnish- ed with some vegetables. The following SAUCE is much admired, served with the beef : — Take half a pint of the soup, and mix it with a spoonful ofketchup, a glass of port wine, a tea-spoonful of made mustard, a little flour, a bit of butter, and salt ; boil all together a few minutes, then pour it round the meat Chop capers, walnuts, red cabbage, pickled cucumbers, and chives or parsley small, and put in separate heaps over it BEEF BROTH.— Put two pounds of lean beef, one pound of scrag of veal, one pound of scrag of mutton, sweet herbs, and ten pepper-corns, into a nice tin saucepan, with five quarts of water ; simmer to three quarts ; and clear from the fat when cold. Add one onion if approved. Soup and broth made of different meats, are more supporting as well as better flavoured. To remove the fat, take it off, when cold, as clean as possible ; and if there be still any remaining, lay a bit of clean blotting or cap-paper on the broth when in the basin, and it will take up every particle.

AI-modernized reading of the original text

BEEF a-la-mode. — Choose a piece of thick flank of a fine heifer or ox. Cut into long slices some fat bacon, but quite free from yellow ; let each bit be near an _ inch thick: dip them into vinegar, and then into a seasoning ready 13. Shoulder, or Leg of Mutton Piece. 14. Brisket. 15. Clod. 16. Neck or Sticking- Piece. 17. Shin. 18. Cheek. prepared of salt, black pepper, allspice, and one clove, all in fine, powder, with parsley, chives, thyme, savory and knotted majoram, shred as small as possible, and well mixed. With a sharp knife make holes deep enough to let in the larding ; then rub the beef over with the seasoning, and bind it up tight with tape. Set it in a well-tinned pot over a fire, or rather, stove ; three or four onions must be fried brown and put to the beef, with two or three carrots, one turnip, a head or two of celery, and a small quantity of water ; let it simmer gently ten or twelve hours, or, till extremely tender, turning the meat twice. Put the gravy into a pan, remove the fat, keep the beef covered, put them together, and add a glass of port wine. Take off the tape and serve with the vegetables ; or you may strain them oft', and send them up cut into dice for garnish. Onions roasted and then stewed with the gravy are a great improvement. A tea-cupful of vinegar should be stewed with the beef. BEEF, boiled. — Boil the thick end of a brisket of beef, some carrots. BEE BEE turnips cut in small balls, and some celery, for two hours. Let it simmer for six hours longer, taking care to fill up the pot as the water decreases. An hour before the meat is done, take out as much broth as will fill your soup dish, and boil in it turnips and carrots, cut in small pieces, with some celery, and season it with salt and pepper ; serve the beef in one dish, and the soup in another. Add toast bread to the soup. BEEF, Brisket of, to Stew. — Put the part that has the hard fat into a stew pot, with a small quantity of water, let it boil up, and skim it thoroughly ; then add carrots, turnips, onions, celery, and a few pepper-corns. Stew till extremely tender; then take out the flat bones, and remove all the fat from the soup. Either serve that and the meat in a tureen ; or the soup alone, and the meat on a dish, garnished with some vegetables. The following SAUCE is much admired, served with the beef : — Take half a pint of the soup, and mix it with a spoonful of ketchup, a glass of port wine, a tea-spoonful of made mustard, a little flour, a bit of butter, and salt ; boil all together a few minutes, then pour it round the meat Chop capers, walnuts, red cabbage, pickled cucumbers, and chives or parsley small, and put in separate heaps over it BEEF BROTH.— Put two pounds of lean beef, one pound of scrag of veal, one pound of scrag of mutton, sweet herbs, and ten pepper-corns, into a nice tin saucepan, with five quarts of water ; simmer to three quarts ; and clear from the fat when cold. Add one onion if approved. Soup and broth made of different meats, are more supporting as well as better flavoured. To remove the fat, take it off, when cold, as clean as possible ; and if there be still any remaining, lay a bit of clean blotting or cap-paper on the broth when in the basin, and it will take up every particle.

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