No. 97. Stewed Rump of Beef with Onions. See page 172, in the other department.
The remains of stewed beef, cut in slices and warmed in some of the stock, is good the next day served with a little sharp sauce (page 15). The remaining stock is good for any kind of soup or stock the next day.
No. 98. Stewed Rump Steak with Oyster Sauce. Cut from a small stale rump of beef two steaks, about-three quarters of an inch in thickness, season well with pepper and salt; well butter a deep sauté-pan, lay in your steaks, with four cloves, a blade of mace, and a bunch of parsley, thyme, and bay-leaf, cover with a quarter of a pint of water, set over a slow fire, when they have simmered half an hour turn them over, and let remain until quite tender; take up, place upon your dish, and keep them hot, place the sauté-pan at the corner of the fire, boil, skim well, add an ounce of butter, with which you have mixed half a tablespoonful of flour, stir well, and when it thickens add two dozen oysters previously blanched and bearded, half a teaspoonful of essence of anchovies, and a little cayenne pepper, sauce over the steaks and serve. The steak with common stewed oysters would be very good.
No. 99. Ribs of Beef à l’Hôtelière. Procure four ribs of beef, but not too fat or too thick, take off the chine-bone neatly, and the tips of the rib-bones, skewer the flap under, so as to form a good square piece; put a quarter of a pound of butter at the bottom of a large braising-pan, let melt, then lay in your beef (which must previously be larded through the best part with ten long pieces of fat bacon), seasoned with a teaspoonful of salt, and half ditto of pepper, cover the braising-pan, and put it upon a slow fire for twenty minutes, keeping it stirred round until becoming a nice gold colour, then add a pint of water; when about half done throw in eighty button onions and about sixty small pieces of carrot, cut the size and shape of young ones; half an hour after add the same number of pieces of turnips, and a bunch of parsley, to which you have added three bay-leaves and four sprigs of thyme, keep stewing gently until the vegetables are done, and the beef is quite tender, which take out, trim, and lay it upon your dish, skim off as much fat as possible from the vegetables, add an ounce of butter with which you have mixed a tablespoonful of flour, with a teaspoonful of sugar, boil altogether, dress round and serve.
No. 100. Beef à la Mode. The real beef à la mode is made as follows, and not as a kind of soup daily sold in cookshops.
Procure either a small piece of rump, sirloin, or ribs of beef, about twelve pounds in weight, take away all the bone, and lard it through with ten long pieces of fat bacon; then put it into a long earthen pan, with a calf’s foot, four onions, two carrots cut in slices, if large, a bunch of parsley, two bay-leaves, two sprigs of thyme, two cloves stuck in one of the onions, half a teaspoonful of pepper, one of salt, four wineglasses of sherry, four ditto of water, and a pound of streaked bacon cut in squares, place the cover upon the pan, with a piece of common flour-and-water paste round the edges to keep it perfectly air-tight; put in a very moderate oven four hours, take out, place upon your dish with the vegetables and bacon round, skim the gravy, which pour over; but the above is best eaten cold, when it should not be taken out of the pan, nor the pan opened until nearly cold. A long brown earthen pan for the above purpose may be obtained at any china warehouse, but if you cannot obtain one, a stewpan must supply the place.
Another Method. Have ready six pounds of rump of beef cut into pieces two inches square, lard each piece through with two or three lardons of bacon; have also two pounds of streaked bacon, clear it from the skin, and cut it into squares half the size of the beef, put them into an earthen pan with two calf’s feet (cut up), half a pint of sherry, two bay-leaves, a sprig of thyme, a bunch of parsley, four onions, with a clove in each, a blade of mace, and half a pint of water, cover the pan as in the last, and put it in a moderate oven for three hours; do not open the pan until three parts cold, then take out the meat, lay a little of the beef at the bottom of a stewpan (not too large), then a little of the bacon, then more beef, and so on alternately, press them together lightly, then pass the gravy through a hair sieve over, and leave it until quite cold, then dip the stewpan into hot water, and turn out upon your dish to serve; the calf’s feet may be made hot in a little of the stock, to which add two pats of butter, with which you have mixed a teaspoonful of flour, a little chopped parsley, and half a spoonful of vinegar, and serve as an entrée. The above is excellent either hot or cold.
No. 101. Ox-tongue. Procure a well-pickled ox-tongue, if weighing five or six pounds it will take three hours gently boiling in a gallon of water; when done skin it and trim the root, serve where afterwards directed, or with spinach dressed as (No. 1088.)
No. 102. Loin of Veal, with Stewed Celery. Put a small loin of veal upon a spit surrounded with all descriptions of vegetables, tied up in oiled paper; roast, if a middling-sized one, about two hours and a half before a moderate fire, have sixteen heads of celery, trim off all the green part from the tops, and a little of the roots, wash well, then cover the bottom of a stewpan with slices of fat bacon, lay in the celery, two heads tied together, add two onions and a carrot, just cover them with a little good stock, made as directed for soupe Julienne (page 652), let simmer an hour or more until very tender, drain upon a cloth, untie them, dress the loin in the centre of your dish, make a border of the celery round, take out the bacon, onions, and carrot, skim off all the fat, reduce a little, add an ounce of butter, with which you have mixed half a tablespoonful of flour, stir well in, season with a little sugar, salt, and pepper, and when boiling, sauce over the celery and serve; add a little catsup and Harvey sauce to give a brownish colour to the sauce.
No. 103. Loin of Veal, with White Sauce. Roast a loin of veal as directed in the last, but keep it as white as possible, when done dress it upon your dish, with some small well-boiled cauliflowers round it, have a quart of white sauce made as directed (No. 136) boiling in a stewpan, sauce over the whole and serve; should peas be in season, a pint of young green ones may be boiled and sprinkled over.