RED BEEF

Ingredients

• Take a piece of corned beef
• pounded mace
• cloves
• pepper
• a little allspice
• salt
• chopped parsley
• shallot

Method

1. 1

   Season it with pounded mace, cloves, pepper, a little allspice, salt, chopped parsley, and shallot.

2. 2

   Boil it till tender; cut into thin slices; serve cold.

Nutrition per serving

As published

This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 5. The excerpt below is the record exactly as published.

RED BEEF Lard a piece of corned beef ; make holes in it, and fill with a dressing of bread crumbs, suet, parsley, grated lemon -peel, 18 COLD DISHES FOR HOT WEATHER sweet herbs, pepper, salt, nutmeg, and the yolk of an egg mixed well together ; bake with a little water, whole peppers, and an onion. Serve cold. DATIBE GLACE Take a piece of lean beef ; make holes in it, and fill them with strips of fat which have previously been rolled in powdered sage, pepper, allspice, salt, and a little minced shallot. Boil 2 calf's feet to a jelly ; strain and set aside to cool. Place the meat in a pan with the jelly ; add to it some cloves ; cover very tightly and cook for four hours. Place in a deep dish ; pour the jelly over it ; cool and put on the ice. FORCED BEEF Lard a piece of fresh corned beef ; make holes in it, and fill them with bread crumbs, suet, parsley, grated lemon-peel, sweet herbs, pepper, salt, nutmeg, and the yolk of an egg, mixed so as to make a stuffing ; bake in a pan with a little water and wine, whole pep- per, 2 bay-leaves, and an onion. When done MEATS 19 skim off the fat; put the meat in a dish and pour the liquor over it; set aside to cool. GALANTINE OF BEEF Mix together half a pound of bread crumbs, 1 pound of sausage meat, some chopped parsley, thyme, marjoram, season- ing, 6 eggs, and spice. Cut a piece of corned beef, weighing about 5 or 6 pounds, into a large thin sheet ; season with pepper and salt ; spread the force-meat over it ; sprinkle some mushrooms over the meat, and roll it up very tightly ; tie in a cloth, and boil on a slow fire for five hours ; when done take it up and place between two dishes with a weight on top ; when cold trim the ends and glaze. JELLIED MEAT Soak and clean 4 calf's feet; boil until done ; strain and separate the meat from the bones, and set aside to cool ; pour the liquor into a jar, and when cold remove the grease. Take a shank of beef and boil it until the 20 COLD DISHES FOR HOT WEATHER meat falls in pieces; remove it from the liquor. Cut the meat from the calf s feet and the beef into small pieces ; put the jelly into a pan ; add to it the meat ; mix well to- gether, and heat to the boiling-point. Sea- son with red pepper and salt to taste ; pour into a mould to set. POTTED BEEF Take 4 pounds of corned beef ; place in a pan with a little suet and water ; cook in an oven ; when done pound in a mortar till it is perfectly smooth ; season with cayenne, salt, . pepper, a little mace, some of the gravy, and half a pound of melted butter. When thor- oughly mixed put into pots and cover with melted butter. POTTED MEAT Chop any kind of cold meat ; season with salt, pepper, cloves, and cinnamon ; moisten with a little wine, vinegar, and Worcester- shire sauce. Pack the meat in a jar, and cover it with about half an inch of melted butter. This meat will keep for some time. \ MEATS 21 POTTED OX-TONGITE Boil a fresh tongue ; skin, clean, and re- move the bones ; when cold mince very fine, and add 4 ounces of butter to each pound of tongue, some mace, nutmeg, cloves, paprika, salt, and a little black pepper; mix well; place in jars and pour melted butter over. RED BEEF Take a piece of corned beef and season it with pounded mace, cloves, pepper, a little allspice

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