Beef, Australian {sec Australian Beef).
_ Beef, Bachelor's.— Take a nice piece of
ribs, fi'om eight to ten pounds, bone and
tie it securely that it may not slip; pound
about half a tea-spoonful of saltpetre, mix
it with a little salt and rub it wcU into
the meat. The next day pour over it a
boiled pickle which has been allowed to get
cold. Keep it in this from six to eight days.
Wash, tie in a cloth, and boil from an hour and
a half to two hours✪ Beef, Bachelor's, according to the weight.
Bring it to the boil and then simmer only.
Serve with carrots. Probable cost, Is. per
pound. Sufifcient for eight or nine persons.
Beef, Bachelor's, Stew.— Take a piece
of meat weighing from three to four pounds.
If beef, from the rump, fillet, or buttock, or a
fillet of veal of the same weight ; pepper and
brown the meat in a stewpan, using a small
quantity of good butter. Cut up two or three
carrots into thick slices, remove the white parts
of them with an apple-corer, and place them
on the top of the meat. Then add thi-ee-quarters
of a pint of water, and cover up tightly to sim-
mer over a very slow fire. The main point to
be observed is to keep the lid of the stewpan so
closed that no steam may escape. In about
three-quarters of an hour turn the meat over,
but still keep the carrots on the top, and add
four or five small onions, a little mushroom
ketchup, and salt✪ Beef, Bachelor's Stew, and cover again tight as
before. Simmer on the side of the fire for
another hoiu' or more, but always observing to
add a little boUing water if required. Veal may
be served up with green peas, a little ham, and
the juice and rind of a lemon. Time, from one
hour and three-quarters to two hours. Suffi-
cient for foxir persons. Average cost, 3s. 6d.
Beef, Baked.— Take about two pounds
of thin slices of cold roast beef, sprinkle
over them a little salt and a dust of flour ; roU
them neatly up with a small portion of fat
between each roU, and lay them in the bottom
of a pie-dish. Slice two caiTots and a turnip
and parboil them ; lay them with thinly-sliced
onion and minced herbs over the meat, and pro-
ceed with another layer of beef as before till all
is used up. The vegetables should be next to
the paste, and should be dusted over with pepper
and salt. Mix a tea- spoonful of flour with about
half a pint of good gravy, free from grease, and
two or three talsle-spoonf uls of a✪ Beef, Bakedle ; put tliis into
the dish and bake three-quarters of an hour,
covered with mashed potatoes or a crust if pre-
ferred. Sufficient for four or five persons.
Beef, Baron of, consists of both sides of
the back, or a double sti-loin, and weighing from
tliirty to one hundred jjounds, according to the
size of the animal. It is always roasted, but is
now rarely prepared, except on particular festive
occasions at the English Court, and at great
public entertainments. It is generally accom-
panied by a boar's head and other substantial
viands.
Page 210 · 3 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Beef, Australian (see Australian Beef).
_ Beef, Bachelor's.— Take a nice piece of ribs, fi'om eight to ten pounds, bone and tie it securely that it may not slip; pound about half a tea-spoonful of saltpetre, mix it with a little salt and rub it well into the meat. The next day pour over it a boiled pickle which has been allowed to get
cold. Keep it in this from six to eight days. Wash, tie in a cloth, and boil from an hour and a half to two hours, according to the weight. Bring it to the boil and then simmer only. Serve with carrots. Probable cost, Is. per pound. Sufifcient for eight or nine persons. Beef, Bachelor's, Stew.— Take a piece
of meat weighing from three to four pounds. If beef, from the rump, fillet, or buttock, or a fillet of veal of the same weight ; pepper and brown the meat in a stewpan, using a small quantity of good butter. Cut up two or three carrots into thick slices, remove the white parts of them with an apple-corer, and place them on the top of the meat. Then add three-quarters of a pint of water, and cover up tightly to simmer over a very slow fire. The main point to be observed is to keep the lid of the stewpan so closed that no steam may escape. In about three-quarters of an hour turn the meat over, but still keep the carrots on the top, and add four or five small onions, a little mushroom ketchup, and salt, and cover again tight as before. Simmer on the side of the fire for another hour or more, but always observing to add a little boiling water if required. Veal may be served up with green peas, a little ham, and the juice and rind of a lemon. Time, from one hour and three-quarters to two hours. Sufficient for four persons. Average cost, 3s. 6d.
Beef, Baked.— Take about two pounds of thin slices of cold roast beef, sprinkle over them a little salt and a dust of flour ; roU them neatly up with a small portion of fat between each roU, and lay them in the bottom of a pie-dish. Slice two carrots and a turnip and parboil them ; lay them with thinly-sliced onion and minced herbs over the meat, and proceed with another layer of beef as before till all is used up. The vegetables should be next to the paste, and should be dusted over with pepper and salt. Mix a tea- spoonful of flour with about half a pint of good gravy, free from grease, and two or three table-spoonfuls of ale ; put tliis into the dish and bake three-quarters of an hour, covered with mashed potatoes or a crust if preferred. Sufficient for four or five persons.
Beef, Baron of, consists of both sides of the back, or a double sirloin, and weighing from thirty to one hundred pounds, according to the size of the animal. It is always roasted, but is now rarely prepared, except on particular festive occasions at the English Court, and at great public entertainments. It is generally accompanied by a boar's head and other substantial viands.
Records on this page
Beef, Bachelor'sBeef, Bachelor's StewBeef, Baked