Boiied Aifchhone of Beef. — Obtain a joint already salted from the butcher, about io to 12 lbs. Place it in a lai ge saucepan with sufficient hot water to cover it, bring it to the boil, and then lower the gas so that it just simmers and no more for about 1 hour — if it be allowed to boil the meat will be spoiled. Now add a dozen young carrots, previously cleaned and scraped, 74 THE HOUSEHOLD * 2 or 3 peeled turnips, one to be stuck with 3 cloves. Let it continue to gently simmer for at least 2J hours more, when the meat and vegetables will be found to be nicely done. Serve on a hot dish with the vege¬ tables and dumplings around. Do not throw the liquor away, as it will make most excellent pea soup. Drop in suet dumplings, to boil half an hour before dishing up the meat. Roast Shoulderof Veal, Stuffed. — Ask the butcher to draw out the bladebone of a shoulder of veal weighing about 8 or 9 lbs. Prepare a force¬ meat as given elsewhere, and stuff it in the place from where the bladebone has been removed. Tie a piece of oiled or greased paper over the joint, place it on the lowest grid shelf in a hot oven for 5 minutes, then turn the gas down to half an inch blue flame or less, and baste it occasionally until it is nicely browned. Place on a hot dish, and with a little flour make a half pint of brown gravy✪ Roast Shoulder of Veal, Stuffed and pour around the joint. Serve with cut lemon, and send up to table a boiled ham or some bacon to accompany it. Roast Loin of Veal. — The loin of veal is considered to be the prime joint for roasting or baking. A joint weighing from 7 to 8 pounds is about the usual size. It may be boned or not; in the latter case, small forcemeat balls should be made and fried. Place it in a hot oven, lowering the gas to half an inch blue flame after it has been in the oven five minutes. It should be occasionally basted, and the meat must be well cooked, as veal is unwholesome unless thoroughly well done to the bone. Thicken die gravy before serving, and squeeze the juice of a lemon into it, with salt to taste, and send it to table with some cut lemon and boiled bacon or ham.✪ Roast Loin of Veal Beef a la Mode. — Take 5 or 6 pounds of rump or buttock. Take a blade of mace, a sprig of basil, a teaspoonful of allspice, half a dozen cloves, and 20 GAS COOKERY BOOK. 75 peppercorns, a pinch of cayenne pepper, a teaspoonful of mixed herbs, and one shallot. Place aJl these in¬ gredients into a dish and cover them with } pint of white wine vinger. Lard the beef with some strips of fat bacon; let it remain for 24 hours, turning oc¬ casionally; place the meat in the baking pan or tCheSfnn e’ fa", a Kd \ lb' of driPPinS’ which place on hrej“P,of t','e bfef, pour in half a pint of water or stock, with a little of the pickle. Cover the top of the pan and bake in a slow oven, allowing J hour to each pound of meat. When done, strain the gravy and serve the beef with pickles on the top or with some onions and carrots fried brown. ✪ Beef a la Mode

AI-modernized reading of the original text

Boiled Aitch bone of Beef. — Obtain a joint already salted from the butcher, about io to 12 lbs. Place it in a lai ge saucepan with sufficient hot water to cover it, bring it to the boil, and then lower the gas so that it just simmers and no more for about 1 hour — if it be allowed to boil the meat will be spoiled. Now add a dozen young carrots, previously cleaned and scraped, * 2 or 3 peeled turnips, one to be stuck with 3 cloves. Let it continue to gently simmer for at least 2J hours more, when the meat and vegetables will be found to be nicely done. Serve on a hot dish with the vege¬ tables and dumplings around. Do not throw the liquor away, as it will make most excellent pea soup. Drop in suet dumplings, to boil half an hour before dishing up the meat. Roast Shoulderof Veal, Stuffed. — Ask the butcher to draw out the bladebone of a shoulder of veal weighing about 8 or 9 lbs. Prepare a force¬ meat as given elsewhere, and stuff it in the place from where the bladebone has been removed. Tie a piece of oiled or greased paper over the joint, place it on the lowest grid shelf in a hot oven for 5 minutes, then turn the gas down to half an inch blue flame or less, and baste it occasionally until it is nicely browned. Place on a hot dish, and with a little flour make a half pint of brown gravy and pour around the joint. Serve with cut lemon, and send up to table a boiled ham or some bacon to accompany it. Roast Loin of Veal. — The loin of veal is considered to be the prime joint for roasting or baking. A joint weighing from 7 to 8 pounds is about the usual size. It may be boned or not; in the latter case, small forcemeat balls should be made and fried. Place it in a hot oven, lowering the gas to half an inch blue flame after it has been in the oven five minutes. It should be occasionally basted, and the meat must be well cooked, as veal is unwholesome unless thoroughly well done to the bone. Thicken the gravy before serving, and squeeze the juice of a lemon into it, with salt to taste, and send it to table with some cut lemon and boiled bacon or ham. Beef a la Mode. — Take 5 or 6 pounds of rump or buttock. Take a blade of mace, a sprig of basil, a teaspoonful of allspice, half a dozen cloves, and 20 peppercorns, a pinch of cayenne pepper, a teaspoonful of mixed herbs, and one shallot. Place all these ingredients into a dish and cover them with } pint of white wine vinger. Lard the beef with some strips of fat bacon; let it remain for 24 hours, turning oc¬ casionally; place the meat in the baking pan or cheese and 1 lb. of dripping, which place on top of the beef, pour in half a pint of water or stock, with a little of the pickle. Cover the top of the pan and bake in a slow oven, allowing J hour to each pound of meat. When done, strain the gravy and serve the beef with pickles on the top or with some onions and carrots fried brown.

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Roast Shoulder of Veal, StuffedRoast Loin of VealBeef a la ModeBreast of Mutton and Peas

The household gas cookery book