Put the
liquor into a pie-dish to cool, and take off all the fat
from it ; put the gravy in the braising-pan when cleared
of all fat, and reduce it by boiling to two-thirds of its
original quantity; when ready to serve, place the fillet
in the braising-pan for five minutes to get thoroughly
ROASTS, BOILS, AND BROILS.
177
hot and dish up with bunches of green peas, small onion,
sprays of cauliflower, young carrots, puree of turnip, all
of which should have been stewed in Sweet Consomme
(No. 2).
FILLETS OF BEEF A LA TARTAR.
No. 240.
The same as No. 238, only substitute plain butter for
fine herbs, and hand round half a pint of Sauce Tartar
(No. 74) in a sauce-boat.
RUMP STEAK.
No. 241.
Cut a steak from a well-hung rump of beef one inch and a
half thick, this in good oxen should be about four pounds ;
beat it well, put it between a wire gridiron, and broil
over a clear fire for five minutes, turn it and broil it
on the other side, slightly pepper and salt it, put it on
a very hot dish with a very hot cover and a small pat
of butter on it, and serve it at once — no gravy, it quite
spoils it ; but if preferred, and you must have a sauce,
hand a pint of Oyster Sauce (No. 59) in a sauce-boat.
SPICED ROUND OF BEEF.
No. 242.
Put in a pan, take the bone out of a round of beef and
rub well with the following mixture : One and a half ounces
of saltpetre, one pound of common salt, half a pound of
Mixed Spices (No. 69), three ounces of black pepper, and
one pound of common brown sugar, and let it remain three
days, then rub it and turn it daily for a month ; wash it,
fill up the hole which the removed bone has left, with a
piime piece of fat which must have been in the pickle the
same time, put it in a large stewpan with two quarts of
Consomme (No. 2) and let it simmer until it is cooked,
rom six to eight hours according to size ; but if it boils, it
will be all in pieces.
17S
THE PYTCHLEY COOKERY BOOK.
SPICED SILVER SIDE ( COLD ).
No. 243.
Trim a silver side of beef and cure it in the following
manner: Mix together three-quarters of a pound of sugar,
one ounce of allspice, one ounce of black pepper, and rub
the beef well with the mixture and let it lie in a pipkin for
two days ; rub it then with a pound of salt and one ounce
of saltpetre mixed, and let it lie in it for six days, turning
it daily. Put it in a stewpan with one pint of Consomme
(No. 2), and let it simmer four hours. Take it out of the
stewpan and put it into a deep dish, pour the liquor over it
and let it get cold.
BOILED SILVER SIDE.
No. 244.
Trim a silver side as above, and rub into it half a
pound of common salt and let it remain a day, then make
the following mixture and rub it well in all over and let it
remain in the pickle, turning it every day for fourteen days :
“ four ounces of sugar, one ounce of powdered saltpetre,
a quarter of a pound of bay salt, half a pound of common
salt, two ounces of black pepper put in a pot, cover it with
cold water and boil it up, and then let it simmer for two
hours.
PRESSED BRISKET OF BEEF, COLD.
No. 245.
Page 53
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Put the
liquor into a pie-dish to cool, and take off all the fat
from it ; put the gravy in the braising-pan when cleared
of all fat, and reduce it by boiling to two-thirds of its
original quantity; when ready to serve, place the fillet
in the braising-pan for five minutes to get thoroughly
ROASTS, BOILS, AND BROILS.
177
hot and dish up with bunches of green peas, small onion,
sprays of cauliflower, young carrots, puree of turnip, all
of which should have been stewed in Sweet Consomme
(No. 2).
FILLETS OF BEEF A LA TARTAR.
No. 240.
The same as No. 238, only substitute plain butter for
fine herbs, and hand round half a pint of Sauce Tartar
(No. 74) in a sauce-boat.
RUMP STEAK.
No. 241.
Cut a steak from a well-hung rump of beef one inch and a
half thick, this in good oxen should be about four pounds ;
beat it well, put it between a wire gridiron, and broil
over a clear fire for five minutes, turn it and broil it
on the other side, slightly pepper and salt it, put it on
a very hot dish with a very hot cover and a small pat
of butter on it, and serve it at once — no gravy, it quite
spoils it ; but if preferred, and you must have a sauce,
hand a pint of Oyster Sauce (No. 59) in a sauce-boat.
SPICED ROUND OF BEEF.
No. 242.
Put in a pan, take the bone out of a round of beef and
rub well with the following mixture : One and a half ounces
of saltpetre, one pound of common salt, half a pound of
Mixed Spices (No. 69), three ounces of black pepper, and
one pound of common brown sugar, and let it remain three
days, then rub it and turn it daily for a month ; wash it,
fill up the hole which the removed bone has left, with a
piime piece of fat which must have been in the pickle the
same time, put it in a large stewpan with two quarts of
Consomme (No. 2) and let it simmer until it is cooked,
rom six to eight hours according to size ; but if it boils, it
will be all in pieces.
17S
THE PYTCHLEY COOKERY BOOK.
SPICED SILVER SIDE ( COLD ).
No. 243.
Trim a silver side of beef and cure it in the following
manner: Mix together three-quarters of a pound of sugar,
one ounce of allspice, one ounce of black pepper, and rub
the beef well with the mixture and let it lie in a pipkin for
two days ; rub it then with a pound of salt and one ounce
of saltpetre mixed, and let it lie in it for six days, turning
it daily. Put it in a stewpan with one pint of Consomme
(No. 2), and let it simmer four hours. Take it out of the
stewpan and put it into a deep dish, pour the liquor over it
and let it get cold.
BOILED SILVER SIDE.
No. 244.
Trim a silver side as above, and rub into it half a
pound of common salt and let it remain a day, then make
the following mixture and rub it well in all over and let it
remain in the pickle, turning it every day for fourteen days :
“ four ounces of sugar, one ounce of powdered saltpetre,
a quarter of a pound of bay salt, half a pound of common
salt, two ounces of black pepper put in a pot, cover it with
cold water and boil it up, and then let it simmer for two
hours.
PRESSED BRISKET OF BEEF, COLD.
No. 245.