Harper's cook book encyclopædia

Beating. — The object of beating is to get air into the mixture and thereby make the same light, therefore stirring must be avoided, as that simply mingles the various articles in the mixture and drives out the air. Bechamel Sauce. See Sauces. EF Beef Balls. — Chop cold roast beef very fine, freeing it from bits of gristle, but leaving in the fat. To half a pint of meat, put one small cupful of crumbs, bread or cracker, rolled and sifted ; salt and pepper to taste. Moisten the whole with any soup or stock you may have, add a little Worcestershire sauce, heat all together, and then stir in one egg well beaten. Set the mixture away to cool. When cold, form into balls, roll in egg and fine crumbs, and fry in a wire basket for two minutes. Beef Bouilli. — Take a piece of beef (say 8 lbs.), a part of the rump being the best, and put it over the fire in a pot of cold water. When it begins to boil, skim and add a little fresh cold water to clear it. When all the scum has been removed, set the pot on the back of the fire, where the contents will stew very gently. Season with salt and pepper, two onions, four carrots, four turnips, one head of celery. When these vegetables are done, take them out to season the soup. While the beef is cooking make the glazing as follows : Stew a piece of veal weighing 2 lbs. with a slice of bacon, and one each of the same kinds of vegetables that were put into the pot with the beef. When done, strain off the broth and reduce to the consistence proper for glazing, and pour it over the bouilli at the moment of serving it up. For the gravy, work up a piece of butter the size of an egg in a little flour, with Beef, Corned, Beef, Dried, a small pickled cucumber cut up fine, one anchovy, and a large spoonful of capers. Put it in the same saucepan in which the glazing was prepared, with a little water. Heat it, stirring all the while, but as soon as it simmers take it off and pour it in the sauce-boat. The water in which the bouilli was boiled makes nice soup with the addition of the vegetables before spoken of chopped up and returned to it. If preferred, they can be strained out before serving in the tureen. Beef, Corned, Boiled. — The best piece is off the round, having a strip of fat. Put it into cold water sufficient to cover it ; let it come slowly to a boil, and then simmer until done. A half-hour to each pound will be about right. Vegetables may be added for the last hour. If not to be used until the next day, let the meat remain in the water under pressure ; a platter to be placed on top of the meat and weighted down by a flatiron, but the water should not reach the iron. Beef, Corned, Hash. See Beef Hash. Beef, Corned, Potted. — Take 4 lbs. of corned beef ; place in a pan with a little suet and water ; bake in an oven ; when done, cut into small pieces and pound in a mortar till it is perfectly smooth ; season with cayenne, salt, pepper, a little mace, some of the gravy, and Yz lb. of melted butter. When thoroughly mixed, put into pots and cover with melted butter. Beef, Corned, Scrapple. — A 4 -lb.