The Ocklye cookery book

Make a good suet crust with the suet finely chopped, flour, and a pinch of salt. Mix to a stiff paste with cold water, roll it out flat, cover it with thin slices of bacon, season with finely chopped eschalot and sage and a little pepper and salt ; roll it into the shape of a bolster, fasten the edges securely, and put the pudding into a floured cloth; tie it at both ends, put it into boiling water and let it boil well for two hours. FILLETS OF BEEF DEVILLED Ingredients One pound and a half of fillet One tablespoonful of cream. of beef. Two tablespoonfuls of Worcester One ounce of butter. sauce. One ounce and a half of flour. One large teaspoonful of made One pint of stock. mustard. Melt the butter in a stewpan, add the flour, and stir it over the fire till it forms a brown roux; add the stock, and stir it till it boils. Trim off all the fat and skin from the fillet, cut it into neat slices about half an inch thick, and put them into the sauce; cook them gently for about two hours. Mix the mustard, Worcester sauce and cream together, and add it a few minutes before it is done. Arrange the fillets on a hot dish and pour the sauce over them. This sauce is good with any hash. RELISHING FILLETS OF BEEF Ingredients The undercut of a sirloin of beef. One saltspoonful of sugar. Horseradish. One teaspoonful of common Parsley. vinegar. Butter. Gravy. One teaspoonful of Chili vinegar. Potatoes. One saltspoonful of salt. Cut the beef into round pieces half an inch thick; make a mixture of minced horse-radish, a little chopped parsley, butter the size of a walnut. Chili vinegar, salt, sugar and common vinegar. Spread the mixture on the cutlets before grilling or frying them. Serve hot, with good brown gravy, and fried chip potatoes in the centre. BEEF GOBBETS Ingredients Beet. Salt. Mace. Turnips and carrots. Cloves. Herbs. Pepper. Bread. Celery. Cut any piece of beef, except the leg, into pieces about the size of a pullet's egg and put them in a stewpan; cover them with water, let them stew, skim them clean, and when they have stewed an hour take a little mace, cloves, and whole pepper tied loosely in a muslin bag, and some celery cut small; put them into the pan with some salt, turnips, and carrots pared and cut in slices, a little parsley, a bundle of sweet herbs, and a large crust of bread (you may put in an ounce of barley or rice if you like it), cover it close and let it stew till it be tender. Take out the herbs, spices and bread, and have ready a French roll cut in four. Dish up all together and send to table. BEEF OLIVES Ingredients Fillet of beef. Good gravy. Veal stuffing. Cut thin slices off the fillet, and beat them out with a chopping-knife wetted in cold water ; put some veal stuffing on each slice, roll them up, stick a skewer through them, and stew them very gently in rich brown gravy for one hour. Serve hot. PRESSED BEEF Ingredients Brisket of beef. Two turnips. Two carrots. Four cloves. Three onions. Ten peppercorns. Half a bead of celery. One blade of mace. Two leeks. A bunch of herbs. Half a parsnip. Salt. Take about nine pounds of fresh brisket, bone it, and tie it up in a cloth ; put it into a stewpan with the bones, and cover it with cold water; bring it gently to the boil, take off all the scum, add the vegetables, washed, cleaned. and cut into slices, the herbs, spices, and a little salt; boil it gently for about five hours and a half; then take it out of the cloth and put it to press between two dishes with a weight on it till quite cold ; then glaze it. When the stock is quite cold, take off the fat and boil down nearly a pint of it to make the glaze. The remainder of the stock makes excellent croute au pot soup. BOUDINS