Cassell's dictionary of cookery

Beef Fricadelles are best when made with beef, mutton, and pork in equal quantities, and cut very fine, but either will do separately. If beef, take one pound and a half of nice lean meat, a quarter of a pound of butter, four eggs, six ounces of fine bread-crumbs, a cup of cold water, and salt and pepper to taste. Mix well together and turn out a round well-formed cake. Cover with raspings and cross over the top with a knife ; put it on a buttered plate and bake in a quick oven. It should have a nice rich brown appearance, or it may be half stewed and then completed in the oven. Time, about one hour. Probable cost, 2s. 2d. Sufificient for five or six persons. Beef Fricadelles, Spiced,— Prepare the meat as in preceding recipe, adding a little more butter, some grated lemon, cinnamon, cloves, or spiced sauces to taste, and cook as already directed. The fricadelle may also be formed into small balls, and fried over a clear fire. Time, one hour. Beef, Pricandeau of.— Lard about three pounds of the rump or fillet of sirloin. Pound three or four cloves, six whole allspice, and two blades of mace. IMix a little pepper and salt with these ingredients, and sprinkle it over the meat. Put it into a stewpan with a pint of medium stock, a glass of white wine, a bunch of savoury herbs tied together, two shalots, and a little more pepper and salt. Stew the meat very slowly for two hours, when it will be done. Remove it from the stewpan and cover to keep hot. Skim all the fat from the gravy, strain, and set it over the fire to boil till it is reduced to a glaze. Then put it over the top, and send it to table with sorrel round the dish. Sorrel, like spinach, requires good washing and picking; put it into a stewpan with only the water that clings to it. Stir well to prevent sticking or burning; drain out all the water; this must be done effectually ; add a little butter and some good gravy, and stew till done. A little sugar may be added if there is too much acidity. Time to stew the sorrel, one hour. Probable cost, 5s. 6d. Sufficient for six persons. Beef Pricot (Charles X.'s favourite dish). — Beat and lard a juicy, tender steak of two pounds ; lay it into a close-fitting covered stewpan, with equal quantities of water and vinegar. Add a little vegetable, particularly onion, and stew gently for two hours, but do not allow it to burn or stick to the pan. When cold cut the meat into strips, smear it with beaten egg, and strew over bread-crumbs well-seasoned with pepper, shalot, and salt. Fiy till it is of a light brown colour, which will be in about ten minutes. Probable cost, 3s. Sufficient for four or five persons. Beef, Pried Rump Steak.— Cut the steak rather thinner than for broiling, and with a little fat. Put it into a hot pan of clarified butter or dripping, and turn frequently until done. Serve in about eight or ten minutes, seasoned with salt, pepper, and a little mushroom ketchup ; or with a gravy made in the frying-pan and seasoned with Harvey's sauce, or according to taste. Probable cost. Is. 4d. per pound.