CHAPTER X.
BEEF.
| Page | |
| To choose Beef | [184] |
| When in season | [184] |
| To roast Sirloin or Ribs of Beef | [184] |
| Roast Rump of Beef | [186] |
| To roast part of a Round of Beef | [186] |
| To roast a Fillet of Beef | [187] |
| Roast Beef Steak | [187] |
| To broil Beef Steaks | [187] |
| Beef Steaks à la Française (Entrée) | [188] |
| Beef Steaks à la Française (another receipt) (Entrée) | [189] |
| Stewed Beef Steak (Entrée) | [189] |
| Fried Beef Steaks | [189] |
| Beef Stewed in its own Gravy (good and wholesome) | [189] |
| Beef or Mutton Cake (very good) (Entrée) | [190] |
| German Stew | [190] |
| Welsh Stew | [191] |
| A good English Stew | [191] |
| To stew Shin of Beef | [192] |
| French Beef à la Mode (common receipt) | [192] |
| Stewed Sirloin of Beef | [193] |
| To stew a Rump of Beef | [194] |
| Beef Palates (Entrée) | [197] |
| Beef Palates (Neapolitan mode) | [195] |
| Stewed Ox-tails (Entrée) | [195] |
| Broiled Ox-tail (good) (Entrée) | [195] |
| To salt and pickle Beef in various ways | [196] |
| To salt and boil a round of Beef | [196] |
| Hamburgh Pickle for Beef, Hams, and Tongues | [197] |
| Another Pickle for Tongues, Beef, and Hams | [197] |
| Dutch, or Hung Beef | [197] |
| Collared Beef | [198] |
| Collared Beef (another receipt) | [198] |
| A common receipt for Salting Beef | [198] |
| Spiced Round of Beef (very highly flavoured) | [199] |
| Spiced Beef (good and wholesome) | [199] |
| A miniature Round of Beef | [199] |
| Beef Roll, or Canellon de Bœuf (Entrée) | [201] |
| Minced Collops au Naturel (Entrée) | [201] |
| Savoury minced Collops (Entrée) | [201] |
| A richer variety of minced Collops (Entrée) | [202] |
| Scotch minced Collops | [202] |
| Beef Tongues | [202] |
| Beef Tongues (a Suffolk receipt) | [203] |
| To dress Beef Tongues | [203] |
| Bordyke receipt for stewing a Tongue | [203] |
| To roast a Beef Heart | [204] |
| Beef Kidney | [204] |
| Beef Kidney, a plainer way | [205] |
| An excellent hash of cold Beef or Mutton | [205] |
| A common hash of cold Beef or Mutton | [205] |
| Breslaw of Beef (good) | [206] |
| Norman Hash | [206] |
| French receipt for hashed Bouilli | [206] |
| Baked minced Beef | [207] |
| Saunders | [207] |
| To boil Marrow-bones | [207] |
| Baked Marrow-bones | [208] |
| Clarified Marrow for keeping | [208] |
| Ox-cheek stuffed and baked | [208] |