Cassell's dictionary of cookery

Beef Pritters.— Scrape one pound of meat from a piece of cold roast beef, and season it with pepper and salt. Have ready a batter made with three-quarters of a pound of flour, and about half a pint of water. Blend these two well together, and stir in a piece of butter about the size of an egg, which has been melted before the fire. Whisk the whites of two eggs, and add it to the batter with the scraped meat. Stir well, and drop only a small quantity at a time into the pan, when the lard or dripping is boiling. Turn, that both sides may be browned. From eight to ten minutes will be sufficient to cook them over a steady fire. Dry, and send to table on a napkin. Probable cost, about 6d. to 8d., without meat. Sufficient for two persons. Beef Gobbets. — Cut two pounds of lean beef into small pieces, put it into a stewpan with water sufficient only to cover it, and allow it to simmer gently for an hour. Then add sliced carrots and turnips, a head of celery minced, and a small bunch of savoury herbs, with salt to taste, a crust of bread, and half a tea-cupful of rice. Enclose in a clean muslin bag a few peppercorns, three or four cloves, and a small blade of mace. Put the lid on the pan, and let the whole stew again for another half hour, or until the meat is quite tender. Take out the crust, spice, and herbs. Place the meat on slices of toasted bread, pour the liquid in which it was stewed over it, and serve quickly, as the dish is best hot. Probable cost of beef, lOd. per pound. Sufficient for four or five persons. Beef Gobbets (another way). — Fry some small pieces of beef brown in a little butter, but first season with pepper, salt, nutmeg, and grated lemon-peel. Then put them into a stewpan with some parsley and shalot finely shred, and stew them till sufficiently tender in a rich brown gravy. When nearly done, add a teaspoonful of port wine and one of vinegar. Make a cover of grated bread-crumbs over the 1 dish in which they are served; season them with pepper, salt, and a little butter, and brown with a salamander. Time, five minutes to fry; twenty miniites to stew. Probable cost, Is., without meat. Beef, Gravy, To Keep in Store.— Put four or five pounds of gravy beef, free from fat, into a stewpan with one pint of water, a carrot sliced, a good-sized onion, a head of celery, a thick slice of cooked ham, and a couple of cloves. Close the lid of the pan and let it stew until the water has nearly dried up, taking care that neither meat or vegetables get burnt or even stick to the pan. Then add three quarts of boiling water. Remove the pan from the fire, but put it near enough to keep the liquid from boiling too fast. When well boiled and reduced to two quarts, strain through a sieve, and when cold take off the fat. This gravy will serve for game or poultry, and will keep good several days. Probable cost of beef, 8d. per pound. BEE ( '^6 ) BEE