Wash, then rub the beef with salt and vinegar, put it into a stew-pan to just hold it, with water or broth; when it boils scum well, and let it stew an hour; add carrots, turnips, and onions, cut up. Stew it 6 hours, take out the bones, skim the gravy, add butter rolled in flour, a little catsup and mixed spices. Put the meat into a dish; add made mustard, and more catsup, to the gravy, pour some into the dish, and the rest in a tureen. This may be enriched by walnut and mushroom catsup, truffles, morells, and Port wine; also, carrots and turnips cut in shapes, boiled separately, and, when the meat is dished, spread over and round it. Serve pickles.
Beef, or Veal à la Mode.
The rump, the thick part of the flank, the mouse buttock, and the clod, are dressed as follows; take from 8 to 10 lbs. beef, rub well with mixed spices and salt, and dredge it with flour. Put some skewers at the bottom of a stew-pan, and on them thin slices of bacon, 2 table-spoonsful of vinegar, and a pint of good gravy or broth; then put in the beef, and more bacon. Cover close, and let it stew slowly 3 hours; then turn the meat, and put in cloves, black and Jamaica peppers, 2 bay leaves, and a few mushrooms, or catsup, also a few button onions, browned in the frying-pan, and a head of celery. Let it stew till the meat is tender, then take out the bay leaves, put in a tea-cupful of Port wine, and serve the meat with the gravy in the dish. The gravy will have thickened to a glaze. Some cooks lard the beef with thick slices of fat bacon, first dipped in vinegar, then in a mixture ready prepared, of black pepper, allspice, a clove and parsley, chives, thyme, savoury and knotted marjoram, all chopped very fine. Serve salad or cucumber. When veal is dressed this way (the breast is best), flavour with oyster catsup, lemon peel, lemon pickle, mace, bay leaf, and white wine. Garnish with pickled mushrooms, barberries, and lemon. This may be cooked in the oven, in a baking dish with a close fitting lid.
Beef to Collar.
The thin flank is best; the meat young, tender, not very fat. Rub it with salt and a very little saltpetre, lay it across a deep dish one night, to drain; rub in a mixture of brown sugar, salt, pounded pepper and allspice; let it lie a week in the pickle; rub and turn it every day. Then take out the bones, cut off the coarse and gristly parts, and the inner skin, dry it, and spread over the inside some chopped herbs of whatever flavour you choose, and mixed spices; roll it up as tight as you can, and bind with tape; allow it four or five hours' slow, but constant boiling. When done press it under a heavy weight, and put by to eat cold. It is sometimes served hot.
Bœuf Royale.
Bone the brisket, then scoop holes or cut slits in the meat, about an inch asunder, fill one with small rolls of fat bacon, a second with chopped parsley and sweet herbs, seasoned with pepper and salt, the third with oyster cut small and powdered with a very little mace and nutmeg. When all the apertures are stuffed, tie up the meat in a roll, put it into a baking pan, pour over it a pint of sherry, quite hot, and six cloves, flour the meat, cover close and set it in the oven for three hours; pour off the gravy, and put it by to cool that you may skim off the fat; if it is not already in a jelly, which it should be, boil it a little longer. Serve the beef cold, and the jelly round it.
Beef to Fricandeau.
Lard a piece of lean beef with strips of bacon, seasoned with salt, pepper, cloves, mace, and allspice; put it into a stew-pan, with a pint of broth, a faggot of herbs, parsley, half a clove of garlic (if you like), one eschalot, four cloves, pepper and salt. Let it stew till tender, take it out and keep hot by the fire; strain the gravy, and boil it quickly, till reduced to a glaze; and glaze the larded side of the beef. Serve on stewed sorrel or cucumbers.
Ox Cheek to Stew.