Cassell's dictionary of cookery

Beef, Potted. — Have ready a saucepan of boiling water, and a covered jar that will hold about two pounds of beef ; let the meat be lean, and without bone or gristle. Place the jar containing the meat into the saucepan ; put two tea-spoonfuls of water into it, and close the lid tightly that no more may enter. The water in the saucepan must be about an inch and a half below the lid of the jar, and it should boil slowly until the meat is done, which will be in about three hours and a half. It should then be chopped with a knife, and afterwards pounded in a mortar ; adding some clarified butter, the meat-juice from the jar (if too much keep back a part), and a seasoning of pepper and salt. Fill into small pots, and pour some melted butter over the top ; this will preserve the meat good for a long time. Beef, Pressed. — Dissolve a quarter of an ounce of saltpetre in a little water, and mix with it two pounds of common salt and half a pound of brown sugar. Rub this pickle into a piece of meat, weighing about ten or twelve pounds, every morning for eight days ; then remove it from the pan, and secure it in a nice round with a piece of broad tape or calico. Put it into hot water, and simmer for over five hoars; then put it into a pan of cold spring water for five or six minutes, drain, and put it on a flat surface with an even weight on the top. When cold take off the bandage, and serve. The top must be trimmed so as to look neat. Beef, Preserved (-S'fc Australian Beef). Beef, BagOUt. — Take equal quantities of good gravy and boiling water — a pint in all. Pour it into a stewpan, in which two pounds of cold roast beef, sliced, have been put. Add five or six small onions, some mixed spices, pepper and salt to taste, and let the whole stew very gently until tender, which will be in about two hours. Before serving, add capers and pickled walnuts to the gravy. Probable cost, exclusive of meat, 4d. or od. Sufiicient for four or five persons. Beef, Bibs of (a la Fermiere) .— Take a rib of beef, and cover it with slices of bacon well seasoned with herbs. Put into a stewpan a little butter, and let it melt over the fire, and place the rib in it, with some salt and pepper. Expose the meat to the heat of a quick fire, and when sufficiently browned on both sides, set the stewpan farther from the fire, so that it may continue to cook at a gentle heat. As soon as it is sufficiently done, remove the meat, and place it on a dish. Take some small cucumbers, slice, and cook them at a gentle heat in the gravy, and add to the meat before serving. Beef, Ribs of (a la Marseillaise). — Brown a rib of beef over a quick fire, with four table-spoonfuls of good oil. When both sides are browned draw the stewpan aside, and let it cook gently until tender. Fry some sliced onions in oil until they are brown ; then add vinegar, mustard, and a little stock broth. Season with salt and pepper, and pour it over the rib of beef. Beef, Ribs of, To Carve.— The ribs should be cut in thin and even shces from the RIBS OF BEEF. thick end towards the thin, in the same manner as the sirloin ; this can be more readily and cleanly done, if the carving-knife is first run along between the meat and the end and ribs.