Breakfasts, luncheons, and ball suppers

This is a very difficult dish to serve really good in a small house. A rump-steak to be good should be cut from a well-hung rump, and cooked immediately. Butchers out of London do not hang their meat, and, except in a large house, the consumption is not sufficient to hang a rump of beef, especially for rump-steaks. I will, however, give the proper directions, and it will not be my fault if they are not carried out. Cut a steak one and a half inch thick from a well-hung rump of beef, beat it, put it between a wire gridiron, and broil over a quick fire, but not too near, or the outside will be burnt, the inside raw. It will take about five minutes to do each side. Rub it with butter, a sprinkling of salt, a squeeze of lemon, and put it on a very hot dish and very hot cover ; and there are few better things. MEATS, MEAT PIES AND PUDDINGS. 105 BEEFSTEAK, BRAISED. No. 123. Fry in a braising-pan, in a small piece of butter, a beefsteak two inches thick, until it is nicely browned both sides. Take it out, put a table-spoonful of flour into the pan, and mix it smoothly with the butter, then add a quart of Stock (No. 27), and bring it to the boil. Return the beefsteak, and add a dozen small onions, half a pint of carrots cut in various shapes, a turnip also cut in shapes, a stick of celery cut up, some boughs of parsley, two bay leaves dipped in salt to taste, and let the whole braise until tender. Put in a deep dish with all the vegetables ; or, if for a shooting-lunch, send it out in the braising-pan, wrapped in flannel. BRISKET OF BEEF, BOILED. No. 124. 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 until well incorporated, pour the mixture over the meat in a large dish or pipkin ; turn daily, pouring the mixture over the top side, and continue this for at least fourteen days. To cook, put it in a stewpan of cold water, and let it boil gently until quite tender, when draw out the bones and place it between two dishes with a weight on the upper one until it gets cold. When cold, trim it into a neat square and mask with glaze. COLD BRISKET OF BEEF, STEWED. No. 125. Cut a square piece of brisket of beef about twelve pounds, rub it with a little salt and sugar before putting it to stew. Put it in a braising pan with sufficient Stock (No. 27) to cover it ; put in the pan six carrots, six onions, two pounded allspice, and let the whole stew gently until tender. Take out the beef, draw the bones, and put it ic6 BREAKFASTS, LUNCHEONS, AND BALL SUPPERS. between two dishes with a weight on the upper one to get cold ; strain the stock to remove all the vegetables, remove all grease, clarify it, add the juice of three lemons; when the beef is trimmed, mask it all over with the jelly, and cut the remainder in squares to garnish the dish ; add aspic jelly each day until consumed. BEEF TONGUE, TO CURE AND COOK. No. 126. Cure as directed in No. 74, and when fit to cook boil gently for two hours, put it into cold water, and remove the outer skin, and garnish with glaze. HAM. No. 127.