The Pytchley book of refined cookery and bills of fare

Trim about fourteen pounds of brisket of beef; mix together one pound of bay salt, half a pound of common salt, two ounces of pounded saltpetre, one ounce of black pepper, one pound of treacle ; boil these ingredients together until well incorporated ; pour the mixtuie over the brisket of beef in a dish or pipkin, turn daily, and pom the mixture over the top side, continue this foi at least fourteen days ; put it into a stewpan and cover it with cold water and let it boil very gently until it is quite tender, then take it out, draw out the bones and place it between two dishes with a weight on the top one, and let it get cold , when cold, trim it and give it a coating of brown glaze. ROASTS, BOILS, AND BROILS. 179 STEWED BRISKET OF BEEF. No. 246. Cut a square piece of brisket of beef, about eight pounds, rub it with a little salt about two hours before putting it to cook. Put it in a stewpan not too deep, with sufficient Consomme (No. 2) to cover it, and let it simmer for one hour, when put in six carrots, six small onions, and two pounded allspice, and let it stew until quite tender. Take it out, draw out the bones, put it between two dishes until cold, let the stock get cold and remove all fat, and put the stock and beef back in the stockpot to get quite hot, cut the carrots into shapes of dice, thicken the gravy with some corn flour, and dish up with the vegetables. BEEF TONGUE, TO CURE AND COOK. No. 247. Cure as in directions (No. 63) for curing hams, and, when fit to cook, boil gently for two hours ; put it in cold water and remove the outer skin, then cover with glaze and serve. CALF’S HEAD, BOILED. No. 248. Trim half a calf’s head, remove the brain, and soak it for half an hour in cold water, put it in a stewpan and cover it with cold water and boil until it is soft (about one hour and a half), then remove the bone and skin the tongue ; soak the brains in warm water, remove the skin, boil them in a small saucepan for fourteen minutes, and _ when tender, chop and mix them with a table-spoonful of 'chopped parsley; put this mixture and a tea-spoonful of salt into half a pint of good White Sauce (No. 77), and pour over the calf’s head when dished up. HASHED CALF’S HEAD. No. 249. Prepare the head as in the foregoing receipt, and when boiled put it between two dishes until cold ; cut it into N 2 i So THE PYTCHLEY COOKERY BOOK. fillets about two inches square; parboil two carrots and cut them into various shapes, put the fillets with the carrots, six shalots, a pint of the stock in which the head was boiled reduced to half-glaze and browned ; add a dessert- spoonful of sugar, tea-spoonful of salt, and let it stew until the vegetables are soft and the meat impregnated with their flavour, thicken the gravy with corn flour or tapioca, and serve in an entree dish with the vegetables. HAM, TO COOK. No. 250. Wash, scrape, trim, and clean the ham (if over a year old soak it in water for twenty-four hours), put it in a stew- pan in cold water, with two or three carrots, onions, and a stick of celery, sufficient to cover it, or in Consomme (No. 2), and let it boil very slowly for four or five hours ; unless required to use hot let it get cold in the stock before taking it out, skin it, and either cover it with glaze or with baked bread-crumbs. LAMB, ROAST, FORE-QUARTER. No. 251.