Cassell's dictionary of cookery

Beef Griskins (of Cold Meat, Roast or Boiled). — The best of these are the thin part of the ribs, the breast, or other portions of the bullock in which the fat and lean are equally mixed. Finely chop one or two onions or shallots, some parsley, and mix them with pepper, salt, grated nutmeg, and oiled butter, which last must be kept sufficiently wami to remain liquid. Cut the beef into slices about an inch thick; steep them in the above, turning them over from time to time. When they are well soaked, press them on both sides in breadcrumbs mixed with a little grated cheese. Grill them over a gentle fire till they are thoroughly heated, and nicely browned on both sides. While they arebroiling, put the butter, onions, &c., in which they were steeped, into a saucepan, with a couple of table-spoonfuls of broth. Let it boil a few minutes, shaking it about ; add a tea-spoonful of vinegar and a table-spoonful of ketchup, and serve in a sauceboat with the •broiled griskins. Beef, Hamburg (see Hamburg Beef). Beef Hams. — Take beer in quantity enough to mix tlie following ingredients: — Three ounces of treacle, one pound of coarse brown sugar, one pound of salt, one ounce of bay-salt, and one of saltpetre pounded together, and half an ounce of coarse black pepper. Get a leg of beef shaped like a ham, lay it in a dish and keep it basted with the pickle, which should be thrown over it, at first, four times a day ; during the second week it may be done only three times, and for the last fortnight twice a day, morning and evening, will be sufficient. In a month drain, dry, and roll it in bran ; then smoke for a fortnight or three weeks It should be secured in canvas, and well washed with lime. Hang in a dry store. Cost of ingredients, about Is. Sufficient for one gallon. Beef, Hash (a la Française).— Put two ounces of butter and a little flour into a stewpan : dissolve it, and throw in a little chopped onion and a dessert- spoonful of finely-minced parsley ; brown, but do not burn the butter. When sufficiently brown, add three-quarters of a pint of good boiling broth, quite free from fat, and a little pepper, salt, and nutmeg. Put in slices of cold beef (two pounds), and allow it to heat gradually by the side of the fire. Thicken the sauce with a little more flour well mixed in a table-spoonful of water, or beat up three eggs mixed with a table-spoonful of lemon-juice; the thickening must be put in when near the point of boiling. Time, fifteen minutes to stew. Sufficient for five or six persons. Beef, Hash. (Norman method). — Put into a bowl a large cup of boiling stock or broth, a wine-glassful of red wine, a little salt and pepper or cayenne, and some lemon pickle ketchup. Fry about two dozen small silver onions in butter till they are of a pale brown colour ; mix in two dessert-spoonfuls of flour, and stir till it has become a beautiful amber colour. Pour the contents of the bowl into the pan, and boil the whole until the onions are done ; then put some small, wellcut sliees of roast or boiled beef into a clean stewpan, and pour the gravy and onions over them. Allow it to stand till the meat has acquired the flavour of the gravy ; then make it very hot, but do not allow it to boil. Serve quickly. Time, twenty minutes. Probable cost, exclusive of meat, lOd. Beef, Hash, with Croutons. — Take