horizontal cut exactly to the bone, b to d, using
the tip of the knife. Bad carving bears the
hand away to the rind of the beef, eventually,
after many cuts, peeling it back to the other
side, leaving a portion of the best of the meat
adhering to the bone. Every slice should
be clean and even, and the sirloin should cut
fairly to the very end. Many persons cut the
under side whilst hot, not reckoning it so good
cold ; but this is a matter of taste, and so is
the mode of carving it. The best way is first
of all to remove the fat, e, which chops up well
to make puddings, if not eaten at table. Then
ttie under part can be cut, as already described,
from end to end, f to g, or downwards, as
shown by the marks at h.
Beef Skirts.— These should be broiled—
they are best so — but if liked may be stewed in
, a little brown gravy seasoned with a table-
' spoonful of mushroom ketchup, and another of
shalot vinegar, with a thickening of butter and
flour✪ Skirts. If broiled, serve over spinach or toasts
fried and seasoned with pepper and salt. Time
to broil, eight to ten minutes. Probable cost,
lOd. to Is. per pound.
Beef, Spanish, Frico.— Cut up two
l^ounds of the fillet, rump, or round of beef into
pieces weighing about an ounce each, and add
cayenne pepper and salt to taste. Boil two
l^ounds of potatoes and cut them into good thick
slices ; place them with the meat and a small
cup of grsLvy in a close-fitting stewpan in
alternate layers. Add a quarter of a pound of
butter and as much Spanish onion, previously
boiled and sliced, as may be liked✪ Beef, Spanish, Frico. Stew
gently for an hour, and when nearly done
throw a glass of Madeira or claret over all.
Probable cost, 3s. 3d, Sufiicient for four or
five persons.
Beef, Spiced.^A small round of about
eighteen or twenty pounds will take a fortnight
to cure. Prepare the following ingredients :
one pound of common salt, one ounce of saltpetre,
three ounces of allspice, one of black pepper-
corns, and half a pound of coarse sugar. Pound
the saltpetre, allspice, and black peppercorns,
and mix well together with the salt and sugar.
Rub all into the meat ; do this every day and
tm-n, for the time mentioned. Then wash off
the brine, put it into an earthenware pan, with
about a pint of water✪ Beef, Spiced and a layer of suet over
and under, with a common paste over all ; bake
from six to eight hours, and allow it to cool
thorouglily before using. Probable cost of meat,
lOd. to lid. per pound.
Beef steak. — Let the steak bo about
three-quarters of an inch thick (rump, for
broiling, is the best) ; rub the gridiron with
a little fat to prevent the meat from sticking,
and place it with the steak over a sharp clear
fire — no smoke, of course ; turn frequently with.
a knife or steak tongs, but do not prick the
meat with a fork, as the gravy will escape
and the meat become hard. Serve in a hot
dish with a little mushroom ketchup, or other-
sauce or gravy at discretion, taking care to put
a little butter✪ Beef Steak first, melted over the steak, should
it be a lean one. In any case it makes the
steak look better. Probable cost. Is. 3d. to
Is. 6d. per pound. Time, eight to ten minutes to
broil. Half a pound to each person is considered
suificient.
Page 231 · 4 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
horizontal cut exactly to the bone, b to d, using the tip of the knife. Bad carving bears the hand away to the rind of the beef, eventually, after many cuts, peeling it back to the other side, leaving a portion of the best of the meat adhering to the bone. Every slice should be clean and even, and the sirloin should cut fairly to the very end. Many persons cut the under side whilst hot, not reckoning it so good cold ; but this is a matter of taste, and so is the mode of carving it. The best way is first of all to remove the fat, e, which chops up well to make puddings, if not eaten at table. Then the under part can be cut, as already described, from end to end, f to g, or downwards, as shown by the marks at h.
Beef Skirts.— These should be broiled— they are best so — but if liked may be stewed in , a little brown gravy seasoned with a table- ' spoonful of mushroom ketchup, and another of shalot vinegar, with a thickening of butter and flour. If broiled, serve over spinach or toasts fried and seasoned with pepper and salt. Time to broil, eight to ten minutes. Probable cost, lOd. to Is. per pound.
Beef, Spanish, Frico.— Cut up two
l^ounds of the fillet, rump, or round of beef into pieces weighing about an ounce each, and add cayenne pepper and salt to taste. Boil two l^ounds of potatoes and cut them into good thick slices ; place them with the meat and a small cup of gravy in a close-fitting stewpan in alternate layers. Add a quarter of a pound of butter and as much Spanish onion, previously boiled and sliced, as may be liked. Stew gently for an hour, and when nearly done throw a glass of Madeira or claret over all. Probable cost, 3s. 3d, Sufiicient for four or five persons.
Beef, Spiced.^A small round of about eighteen or twenty pounds will take a fortnight to cure. Prepare the following ingredients : one pound of common salt, one ounce of saltpetre, three ounces of allspice, one of black peppercorns, and half a pound of coarse sugar. Pound the saltpetre, allspice, and black peppercorns, and mix well together with the salt and sugar. Rub all into the meat ; do this every day and tm-n, for the time mentioned. Then wash off the brine, put it into an earthenware pan, with about a pint of water and a layer of suet over and under, with a common paste over all ; bake from six to eight hours, and allow it to cool thoroughly before using. Probable cost of meat, lOd. to lid. per pound.
Beef steak. — Let the steak bo about three-quarters of an inch thick (rump, for broiling, is the best) ; rub the gridiron with a little fat to prevent the meat from sticking, and place it with the steak over a sharp clear fire — no smoke, of course ; turn frequently with. a knife or steak tongs, but do not prick the meat with a fork, as the gravy will escape and the meat become hard. Serve in a hot dish with a little mushroom ketchup, or othersauce or gravy at discretion, taking care to put a little butter first, melted over the steak, should it be a lean one. In any case it makes the steak look better. Probable cost. Is. 3d. to Is. 6d. per pound. Time, eight to ten minutes to broil. Half a pound to each person is considered sufficient.
Records on this page
SkirtsBeef, Spanish, FricoBeef, SpicedBeef Steak