Cassell's dictionary of cookery

Instead of rubbing the beef with the saA^oury-powder, it may, if preferred, be prepared for boiling as follows : — Bone and skin the beef, and rub into it every day for a week salt mixed with a fourth of its weight in sugar. Wash and dry it, lay it on the table, and strew over the inside a savoury-powder made by mixing together a dozen pounded cloves, half a nutmeg grated, a quarter of an ounce of mace, a pinch of cayenne, two large table-spoonfuls of finely-chopped parsley, and a table-spoonful of chopped herbs, consisting of thyme, marjoram, bay- leaves, and basil. Roll the meat in the form of a bolster, bind it tightly, and tie it in a cloth as before. The easiest way of glazing the beef when it is to be served cold, is to procure a quarter of a pound of glaze from the grocer's, dissolve it by putting it in a jar into boiling water, and when it is melted brush it over the meat. Time to simmer the beef after it has once boiled, half an hour per pound. Sufficient for a handsome and excellent dish. Probable cost, flank of beef, 9d. per pound. Rolled Veal (for breakfast, supper, or luncheon). — Bone a breast of veal, lay it flat on the table, and spread over the inside a layer of good veal forcemeat the third of an inch in thickness. Add in alternate rows a tablespoonful of green pickles, and three hard-boiled eggs cut into quarters lengthwise, and lay over all some slices of lean undressed ham. Roll the veal tightly, and bind securely with tape. Put it into a saucepan of stock, let it boil, then draw it to the side, and simmer as gently as possible till tender. Take the veal up, put it on a dish, lay a board with a weight upon it, and let it remain until cold. Take off the tape, fasten the veal with a silver skewer, trim it neatly, and brush over with glaze. Garnish the dish with parsley, green pickles, clear jelly cut into dice, &c. Time to simmer the veal, about three hours. Probable cost. Is. per pound. Suflicient for a dozen persons. Rolls {sec Breakfast Cakes or RoUs). Rolls, Baker's.— No. 1. Put three pounds of fine fiour into a large bowl, scoop a hole in the centre not quite to the bottom, and put into this a piece of saleratus, the size of a bean, dissolved in half a tea-cupful of hot water, a tea-spoonful of salt, and a table-spoonful ROL (767) ROL of fresh yeast. Add a littlo hot milk, and knead the whole to a smooth shining- dough. Throw a cloth over it, and put it into a warm place for two hours. When it is lightly risen, knead it again thoroughly with the fists, let it rise once more, and divide it into pieces the size of a largo turkey's egg. Iloll these between the hands to the length of a finger, put them on floured baking-tins, leaving a little distance between them, and brush the tops lightly over with milk. "When the tops are brightly browned, break open one of the rolls, and if it is done enough take the rest out of the oven. Serve hot. Time to bake, fifteen to twenty minutes. Probable cost, id. each. No. 2. Mix a teaspoonful of salt with two pounds of flour in a bowl. Rub into this a piece of butter the size of an egg, and make a hole in the centre of the flour, not quite to the bottom of the bowl.