Cassell's dictionary of cookery

Beef, Brisket of, Stewed (another way). — Take about seven pounds of nicelytrimmed brisket. Any bone should be taken out, get it without if possible ; put it into a stewpan with water or stock to cover, a layer of bacon under, and over a few cloves, whole allspice, a bunch of sweet herbs, two small onions, two carrots, and salt and pepper at discretion. Simmer in a tightly-covered stewpan from four to four and a half hours, then strain off the liquid (there will not be much), reduce it to a glaze, keeping out a little for sauce. Glaze the meat, and send up the sauce thickened round it. Garnish with carrot cut into slices, and glazed onions, which must be cooked apart from the meat. Probable cost, 8d. per pound. EEE (53) BEE Beef, Brisket of, To Carve.— The accompanying- engraving represents the appearance of a brisket of beef ready for table. There BEISKET OF BEEF, IS no difficulty in carving it. The only thing to observe is that it should be cut cleanly along the bones, in the direction indicated by the dotted line, witha fix-m hand, in moderately-thick slices. Cut it close down to the bones, so that they may not have a rough and jagged appearance when removed. Beef, Brose. — Take the liquor from the boiling of a large joint of beef. After the meat has been removed make it come to the boil, and stir into it some oatmeal, which has previously been browned in an oven. Send it to table quite hot, but not too thick. A Httle of the liquor made to boil up will remedy this. Probable cost of oatmeal, 2 Jd. to 3d. per pound. Beef Cakes. — Make a mincemeat of one pound of under-dressed roast beef, a quarter of a pound of ham or bacon, a few sweet herbs, and a seasoning of salt and pepper. Add a large egg well beaten, and make up into square cakes of about half an inch thick. Fry quickly in good dripping, with bread-crumbs and a little more egg beaten up. Probable cost, Is. 6d. Time, from five to six minutes. Sufficient for three or four persons. Beef Cannelon. — Beat a pound of moderately fat bacon or ham in a mortar ; add it to two pounds and a half of under-cooked beef ; mince together very finely along with the rind of a small lemon, a small bunch of sweet herbs, and nutmeg, pepper, and salt according to taste, binding all together with two eggs previously beaten. Form the mixture into a roll, wrap it in buttered paper, and bake it in a moderate oven for twenty minutes or half an hour. When ready, remove the paper, dish it with a good gravy poured over it, and garnish with egg-balls and forcemeat-balls. Probable cost 3s. 6d. Sufficient for five or six persons. Beef Cheese. — Take three parts of beef steak from any fleshy part of the animal, and one part equally composed of lean veal and uncooked ham ; chop them together as finely as possible ; cut a piece of white bacon into small dice, and mix it with the minced meat ; season with salt, pepper, allspice, chopped parsley, and chives or green onions, half a clove of garlic, bay-leaf, sprig of thyme, and half a wine-glassful of brandy. Line the bottom of an earthen pate-dish with thin slices of bacon ; on this place the seasoned mincemeat ; cover with more thin slices of bacon. Put the cover on the dish ; lute it down with paste made of