Cassell's dictionary of cookery

Beef Tea, Strong.— Allow two pounds of lean meat to one quart of water, put it into a jar and place it in a pan of boiling water. The meat should be well cut up, and the top of the jar secured so that no water may enter. Boil gently for four or five hours, strain and squeeze out all the tea. This may be flavoured with onion, clove, &c., according to the taste of the invalid and strength of the stomach. Sufficient to make a pint of tea. Beef to imitate Venison.— Take three pounds of rump, sirloin, or mutton, without bone — the loin is best. Lay it in a pan and throw BEE (CG) BEE over it one glass of vinegar and a glass of port wine, having previously rubbed it with four ounces of sugar. Keep in a cool, di-y place, and turn it often. In five or six days it will be ready ; then make a raised crust, season with salt, cayenne, and mace, put some butter over the top of the cover, and bake four hours in a slow oven. Boil down the bones to make gravy, add a glass of port wine, strain, and pour boiling into the pie. Probable cost of meat, Is. per pound. Sufficient for six persons. Beef Tongue {^ee Bullock's Tongue ; Ox Tongue) . Beef Tripe, To Boil.— Cut the tripe into small pieces and put into hot milk and water, equal parts, sufficient to cover it, and boil until tender, which will be in about two hours. Get ready some onion sauce, prepared as given below, and when the tripe is dished throw it over. Peel some onions and let them remain a few minutes in salted water ; then boil them till tender, changing the water when half done. If Spanish onions are used it will not be necessary. Drain them thoroughly, chop them, and add to them some sauce composed of two ounces of butter, three-quarters of a pint of milk, and a tea-spoonful of flour. Put the onions to the butter and boil for a minute before adding to the tripe. Cost, about 8d. per pound. Beef Tripe, To Fricassee. — Stew gently in milk and water, two pounds of tripe, cut into, strips of equal lengths, with a bunch of parsley and an onion. When it has simmered one hour add the peel of half a lemon, an ounce of butter rubbed in flour, and a quarter of a pint of cream. Season with grated nutmeg, salt, and pepper, and when it has simmered another hour serve with the sauce over, and an edging of rice round the dish. Probable cost, Is. 8d. Sufficient for four or five persons. Beef Tripe, To Roast. — Boil two pounds of tripe for an hour or more, and then cut into convenient-sized pieces. Spread them out, and lay over each a rich veal stuffing. Skewer and tie securely into roUs. Baste continually with butter, and dredge flour over them. They may either be spitted or baked in an oven. Serve with sliced lemon and unmelted butter. Probable cost, 8d. per pound for the best tripe. Time to roast, three-quarters of an hour. Sufficient for four or five persons. Beef, with. Sauce Espagnole. — Lard a piece of the inside fillet (from four to five pounds ^vill be a nice size) and lay it — seasoned with salt and pepper — in vinegar for ten or twelve hours. Put it immediately to roast before a quick fire, baste well with butter and the drippings from the meat. When done, glaze over the top, and serve with the above sauce, garnished with boiled Spanish onions. Time to roast, one hour. Beef, witli Wine Sauce Tremtolant.