Cassell's dictionary of cookery

Lay thin slices of mutton or beef in a meat-dish, cut very thin slices of cucumber, and if wished a few sliced onions or shallots. Mix equal parts of oil and vinegar ; shake them in the bottle. "When well mixed put the cucumber into a basin, pour the oil and vinegar over, stir till the cucumber is well covered with it, pepper, and pour it over the beef. 97. German Salad. Put in a salad-bowl a pound of beef cut in dice, also one finely-chopped onion, two ounces of red cabbage pickle, a pickled walnut chopped, two gherkins chopped, three ounces of boiled beetroot sliced and cold, two large white lettuces, a little endive cut very fine, a little tarragon, chervil, a leaf or two of dandelion, half a dozen of sorrel, two large potatoes boiled and cut in slices cold, two sliced hard-boiled eggs, three table-spoonfuls of oil, six tablespoonfuls of vinegar, a tea-spoonful of sugar, two tea-spoonfuls of mustard, and a pint of claret or Rhenish wine. Mix all well together, and decorate the top with a few shapes cut in beetroot. 98. Mutton and Pickles. Turn out a 4 lb. shape of Australian mutton. Garnish the dish round with slices of red beetroot and little heaps of red cabbage pickle. 99. Cold Shape. Take two pounds of beef or mutton. Melt one ounce of Nelson's Gelatine, and add to it a tea-cupful of brown gravy or stock. Cut a hard-boiled egg into round slices, and line the bottom of a mould with it. Chop up some slices of fat bacon, season with pepper, salt, and a very little allspice ; add this to the meat with a little more liquid ; place all in a stewpan, and finish cooking. When done pour the ■whole into the mould and let it get quite cold. Dip in hot water the next day, and it wiU slide out at once. Garnish with a border of parsley. 100. Spiced Beef. Turn out a shape of beef of six pounds' weight. To answer properly it should be a firm good shape with plenty of jelly round. It must be cut in rounds three inches thick — this will make three rounds. Lay them in a dish three inches deep, cover them with this mixture : — One ounce of pepper, one ounce of salt, half an ounce of nutmeg, a quarter of an ounce of allspice. Melt all the jelly, put the rounds back intact into their own tin, one over the other. To accomplish this you must press each round down separately with a piece of wood that just fits inside the tin. WTien it is aU firmly pressed in, pour (by degrees to let it soak in) all round the edge the melted jelly well seasoned. Let the shape stand to get cold. If it will not turn out easily, dip it in hot water. The following are the names of the foregoing recipes arranged in alphabetical order for easy reference : — Australien, Gateau, 91 Baked Pie, 79 Balls, Forcemeat, 16 Beef and Ham Kissoles, 70 Beef and Haricot Beans, 57 Beef and Kidney Pudding, 22 Beef and Kidneys, 63 Beef and Tomato Sauce, 64 Beef (au Liable), 10 Beef (au Fromage), 29 Beef (au Gratin), 31 Beef (au Macaroni), 30 Beef CoUops, 53 Beef Fried in Batter, 25 Beef Fried with Suet Dumplings, 23 Beef, Gateau of, 88 Beef, Larded, 95 Beef, Miroton of, 58 Beef, Spiced, 100 Beef, Sliced and Cucumber, 96 Beef, Sliced, with Mayonnaise Sauce, Beef Tea, 2 Beef, Vinagaret of, 90 Beef with Savoury Pudding, 28 Beef with Sheep's