BEEF CAKES. — Pound some beef that is underdone with a little bacon, or ham ; season with pepper, salt, and a little shalot, or garlic✪ Beef Cakes : mix them well ; and make into small cakes three inches long ; and half as wide and thick ; fry them a light brown, and serve them in a good thick gravy. BEEF, to Collar. — Choose the thin end of the flank of fine mellow beef, but not too fat ; lay it into a dish with salt and saltpetre, turn and rub it every day for a week and keep it cool. Then take out all bone and gristle, remove the skin of the inside part, and cover it thick with the following season- ing cut small : a large handful of parsley, the same of sage, some thyme, mar- joram, and pennyroyal, pepper, salt, and allspic✪ Beef, to Collare. Roll the meat up as tight as possible, and bind it, then boil it gently for seven or eight hours. A cloth must be put round before the tape. Put the beef under a good weight while hot, without undoing it : the shape will then be oval. Part of a breast of veal rolled in with the beef, looks and eats very well. BEEF -COLLOP.— Cut thin slices of beef from the rump, or any other tender part, and divide them into pieces three inches long ; beat them with the blade of a knife, and flour them. Fry the collops quick in butter two minutes ; then lay them into a small stew-pan, and cover them with a pint of gravy ; add a bit of butter rub- bed in flour, pepper, salt, the least bit of shalot shred as fine as possible, half a walnut, four small pickled cucumbers, and a teaspoonful of capers cut small. Take care that it does not boil ; and serve the stew in a very hot covered dish. BEEF Cooked in a French Manner. — Procure six pounds of beef, and a pound of fat bacon in thin strips ; roll each strip separately, in a seasoning of parsley and pepper, and cover the beef thickly over with them. Place some veal bones at the bottom of a pan,, with a cover, tie the larded beef round, and place it upon the bones. Then slowly pour over it two tablespoon- fuls of rum, so as to penetrate the beef. Place a thin slice of bacon at the top, and vegetables : viz. a few carrots, an onion, half a turnip, and one head of celery. Put these into the pan, with pepper-corns, and a bunch of sweet herbs in a bag, and pour over the whole a cupful of good gravy. Cover the pan well. Bake in an oven slowly for four hours ; garnish, when cold, with jelly, EEE 47 BEE and with the vegetables stewed with the meat. This is a very nice dish. BEEF, Corned. — Make the fol- lowing pickle : — water, a gallons ; salt, aK lbs. ; treacle, % lb. ; sugar, i lb. ; saltpetre, i % ozs. ; pearlash, % oz. Boil all together ; skim, and pour the pickle on about twenty-five pounds of beef. Let it stay in a few pays. Boil in plenty of water when cooked to remove the salt, and eat with it plenty of vegetables. It is nice to eat cold, and makes excellent sandwiches. BEEF, to Cure. — Take 28 lbs. of good beef and rub it thoroughly with salt and saltpetre ; then make a pickle of 4 ozs. of bay salt, kf oz. of saltpetre, and 4 ozs. of coarse sugar, and 50 ozs. of common salt. Rub this well in every day for 3 or 4 weeks. Take out and roll in bran or sawdust and hang it in a wood smoke for 6 or 8 days. Hang in a dry place near the chimney for a week ; then keep it by covering it with bran.

AI-modernized reading of the original text

BEEF CAKES. — Pound some beef that is underdone with a little bacon, or ham ; season with pepper, salt, and a little shalot, or garlic : mix them well ; and make into small cakes three inches long ; and half as wide and thick ; fry them a light brown, and serve them in a good thick gravy. BEEF, to Collar. — Choose the thin end of the flank of fine mellow beef, but not too fat ; lay it into a dish with salt and saltpetre, turn and rub it every day for a week and keep it cool. Then take out all bone and gristle, remove the skin of the inside part, and cover it thick with the following seasoning cut small : a large handful of parsley, the same of sage, some thyme, marjoram, and pennyroyal, pepper, salt, and allspice. Roll the meat up as tight as possible, and bind it, then boil it gently for seven or eight hours. A cloth must be put round before the tape. Put the beef under a good weight while hot, without undoing it : the shape will then be oval. Part of a breast of veal rolled in with the beef, looks and eats very well. BEEF -COLLOP.— Cut thin slices of beef from the rump, or any other tender part, and divide them into pieces three inches long ; beat them with the blade of a knife, and flour them. Fry the collops quick in butter two minutes ; then lay them into a small stew-pan, and cover them with a pint of gravy ; add a bit of butter rubbed in flour, pepper, salt, the least bit of shalot shred as fine as possible, half a walnut, four small pickled cucumbers, and a teaspoonful of capers cut small. Take care that it does not boil ; and serve the stew in a very hot covered dish. BEEF Cooked in a French Manner. — Procure six pounds of beef, and a pound of fat bacon in thin strips ; roll each strip separately, in a seasoning of parsley and pepper, and cover the beef thickly over with them. Place some veal bones at the bottom of a pan,, with a cover, tie the larded beef round, and place it upon the bones. Then slowly pour over it two tablespoonfuls of rum, so as to penetrate the beef. Place a thin slice of bacon at the top, and vegetables : viz. a few carrots, an onion, half a turnip, and one head of celery. Put these into the pan, with pepper-corns, and a bunch of sweet herbs in a bag, and pour over the whole a cupful of good gravy. Cover the pan well. Bake in an oven slowly for four hours ; garnish, when cold, with jelly, EEE BEE and with the vegetables stewed with the meat. This is a very nice dish. BEEF, Corned. — Make the following pickle : — water, a gallons ; salt, aK lbs. ; treacle, % lb. ; sugar, i lb. ; saltpetre, i % ozs. ; pearlash, % oz. Boil all together ; skim, and pour the pickle on about twenty-five pounds of beef. Let it stay in a few pays. Boil in plenty of water when cooked to remove the salt, and eat with it plenty of vegetables. It is nice to eat cold, and makes excellent sandwiches. BEEF, to Cure. — Take 28 lbs. of good beef and rub it thoroughly with salt and saltpetre ; then make a pickle of 4 ozs. of bay salt, kf oz. of saltpetre, and 4 ozs. of coarse sugar, and 50 ozs. of common salt. Rub this well in every day for 3 or 4 weeks. Take out and roll in bran or sawdust and hang it in a wood smoke for 6 or 8 days. Hang in a dry place near the chimney for a week ; then keep it by covering it with bran.

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