Hilda's "where is it?" of recipes

10 lb. Round of Beef (the boae A teaspoon of Ginger, Mace, taken out) Allspice, Cloves, and Coriander 2 teaspoons of Salt. Seeds (altogether), 2 teaspoons of Fine Pepper, A tablespoon of Vinegar. I oz. Fine Saltpetre. Strips of Fat Bacon for larding. Tablespoon of Brown Sugar. Hang the beef till quite tender. The day before cooking, spread over it a mixture of the above spices, moistened with vinegar. The next day fill the hole where the bone was taken out with a highly seasoned stuffing of breadcrumbs, suet, parsley, thyme, and a few shreds of onion ; skewer, and roll a good shape ; lard with strips of fat bacon. Put it on a small tripod on a baking-dish into the oven. Baste the meat continually with a little lard and gravy. Half an hour before the meat is done, pour over it half a tumbler of red wine into which a spoonful of flour has been stirred. This is excellent cold, and takes four or five hours to cook. ANOTHER RECIPE FOR BEEF A LA MODE, (A nice way of stewing beef. An old " Constantia " Recipe.) Ingredients. 6 lb. or 8 lb. of Round of Beef. J a tumbler of Wine and Vinegar 3 large Onions. or Tomato Sauce. 8 or 10 Cloves, Allspice, Pepper. A few Bay Leaves and some Carrots. Slightly brown the onions in butter or dripping. Skewer the meat, if a round ; but it may be anv other part — ribs, etc. B] BEEF FRITTERS— BEEF STEAK (BROILED). Lay the onions on the top. Put it in a Dutch bakingpot (see p. viii.) with spices, vinegar, etc., and let all simmer for two hours, basting occasionally. It should be a nice brown. If it should want a little gravy, add some stock and half a cup of tomato sauce. BEEF.— See BRINE, p. 15. BEEF FRITTERS.— See FRITTERS. BEEF OLIVES. (Mrs. Jackson's Recipe.) Cut rump steaks into strips three or four inches long, quarter of an inch thick. Sprinkle with fine bread-crumbs, pepper, salt, thyme; roll up, tie with a thread. Fry some onions in butter or fat ; add to this one pint of water and some bay leaves. Stew the beef gently for an hour. Just before serving, remove the thread and dredge the gravy with some brown flour to thicken. BEEF (SPICED). (Mrs. Cloete's Recipe.) Ingredients. IS lb. Centre Ribs of Beef. 9 oz. Saltpetre. Ji lb Salt. 2 oz. Cloves. Jib. Sugar. a oz. Allspice. 9 doz. Coriander Seeds. Bruise these spices. Moisten all the ingredients with a cup of vinegar; rub well into the beef; let it remain five or six days in the mixture. Boil gently for five hours. Take care to let the water boil when you put in the meat. BEEF (SPICED).— See also pp. 204 and 206. BEEF STEAK (BROILED). Take a nice tender steak, about one and a half or two Inches thick, and beat with a wooden kitchen mallet, to make it tender. Heat the gridiron on wood coals, and rub the bars with fat or butter. Sprinkle the steak with pepper and salt; turn frequently. Takes about ten minutes. Serve immediately it is done — with a sauce made with some ketchup, or tomato sauce, and a lump of butter — very hot. xo BEEF STEAK (STEWED)-BLANCMANGE. [B BEEF STEAK {STEWED). Ingredients. • lb. of Steak. Tomato Sauce. I oz. Butter. Pepper, Salt. I Onion. A teaspoonful of Brown Flour,