Beef Stewed, Leg of

Ingredients

• one pound and a quarter of finely-shred suet
• some savoury
• some marjoram
• a few cloves pounded
• a little pepper
• a little salt
• a part of a leg of beef

Method

1. 1

   Make a forcemeat with suet and seasonings.

2. 2

   Fill holes in the salted leg of beef with forcemeat.

3. 3

   Place in a baking pan with water and cover.

4. 4

   Stew for four hours, using forcemeat for garnish.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 236. The excerpt below is the record exactly as published.

Beef, Stewed, Leg of.— Make a force- meat of one pound and a quarter of finely-shred suet, some siivoury and marjoram, a few cloves pounded, and a little pepper and salt, mixing all well together. Make several good -sized holes in a part of a leg of beef (about six or seven pounds will do) , that has had salt rubbed over it for two or three days previous, and fill them ^\dth the forcemeat. Put it into a deep baking- pan with some of the forcemeat over the top, and the pan more than half full of water. Keep the pan closely covered, and let the meat stew for four hours. The forcemeat from the top will serve to garnish, and may be cut into any form for the pui'pose. That pressed into the meat, if lightly put in, •will much im- prove the flavour. Probable cost, 7d. per poimd. iSuflicient for seven or eight persons. Beef Stock. — Bone a rimip of beef and tie it neatly together ; break the bones and place both into a stewpan with two quarts of water to every three pounds of meat. Heat it very gradually and slowly b)'' the side of the fire, re- mo\'ing the scum before and after it boils. Add salt in proportion to the water, about two ounces to the gallon. When all the scum has been re- moved, thi'ow in thi'ce or four can-ots, and the same of turnips, a small head of celery, a few young leeks, an onion stuck -ndth eight cloves, a small tea-spoonful of peppercorns, and a bimch of savoui-y herbs. Let this stew for five hours verj' gently, when the beef will be done, but not overdone. It may be served with young cab- bages, boiled in the usual way, pressed, and then stewed for seven or eight minutes in some of the beef stock or broth. This broth, in Fi-ance, is made the basis of all coups and gravies, and with the addition of a knuckle of veal, poultry trimmings, a calf's foot, and a little ham, it will make a strong rich stock. If wanted to be used at the same time with the meat, strain, remove the fat, and serve with toasted bread. Beef Suet for Piecrust.— Shred some suet and clear it from all skin and fibre, put it into a basin, cover it with boiling water, and place it on a hot plate, or near the fire. AMien melted, pass it through a strainer into another vessel containing boiling water, and when cold, pierce the fat and let the water run out. If any sediment remain it will be found on the imder- side of the caked fat, and can be scraped off with a knife. Suet thus prepared, with the ad- dition of a little lard or oil, can be worked into the consistency of butter, and may be used with success in making crusts for meat pies. Drip- ping may be cleansed in the same manner. Its adaptation to many purposes v.dll depend on the management in clarif j-ing, &c. Beef Tea. — Take a pound of lean, fleshy beef, put it into a basin containing one quart of cold water, first cutting it into very small bits ; let it soak in this water an hour or more, then put both water and beef into a clean saucepan and bring it to a boil ; put in a little salt

Cook this with the app: pantry check, scaling, and the assistant.