According to Miss Acton, “the finest part of the sirloin is the chump-end, which contains the larger portion of the fillet; of the ribs, the middle ones.”
Beef is in season during the whole year, but is finest—when it is most relished—during the winter months, when, owing to the temperature of the air, it may be ‘hung’ a long time, and thus increased in tenderness and flavour. See Ox, Baking, Boiling, Essences, Roasting, Salting, Tea, &c. (also below).
Beef, Alamode′. Syn. Bœuf à la mode, Fr. The true ‘beef à la mode’ is made as follows; and is not a mere kind of rich stew, such as is daily sold under the name in the ‘cook-shops’ of London:—
1. (M. Alexis Soyer.) Rump, sirloin, or rib of beef (about) 12 lbs.; lard it through with 10 or 12 long pieces of fat bacon; put it into an earthen pan with a calf’s foot, 4 onions, 2 carrots (sliced), a bunch of parsley, 2 bay leaves, 2 sprigs of thyme, 2 cloves, 1⁄2 teaspoonful of pepper, 1 do. of salt, 4 wine-glassfuls of sherry, 4 do. of water, and 1 lb. of streaky bacon (cut into small squares); place on the cover, make it air-tight round the edges with a little flour-paste, and expose it in a moderate oven for about 4 hours. Dish up with the vegetables and bacon placed tastefully round it, the gravy (skimmed) being poured over all. Or it may be eaten cold, in which case the pan should not be opened until the whole has thoroughly cooled.
2. (Mrs Rundell.) Rump of beef (or any part of the beef which will stew well), 3 or 4 lbs.; trim it, and cut off the fat; add several sorts (according to taste) of sweet herbs chopped very fine, a little shalot, and a great deal of spice (cayenne, white pepper, allspice, cloves, and mace; or mixed spices), and put them, with vinegar, into a saucer that has been rubbed with garlic; add fat bacon cut into long slips; lard the beef regularly on both sides, and rub it over with the herbs and spices; next flour it, and add a small piece of butter, and a pint of water; bake it in an oven until thoroughly ‘done,’ then strain the gravy, and serve it up with pickles on the top. Excellent either hot or cold.
Obs. Miss Acton—a high authority in these matters—tells us, that 7 or 8 lbs. of beef, thus treated, takes 4 to 5 hours to dress it properly; and that if a stew-pan be used, it should be as nearly the size of the meat as possible, the whole being allowed to simmer very gently, and the meat turned when half done. She also states that “veal dressed in this way is even better than beef;” but, of course, it takes less time in cooking.
Beef, Col′lared. Prep. 1. (Miss Acton.) The piece of beef is rubbed with a little coarse sugar, and set aside for two or three days; it is then slightly salted (about 1 oz. of salt, containing a little saltpetre, to each lb. of meat); and allowed to rest 8 to 10 days; the bones and tougher skin are next removed, and the under side is sprinkled thickly with parsley and other savoury herbs (shred small), after which it is very tightly rolled up, secured with a cloth, and bound as closely as possible with broad tape. A piece of 8 lbs. will require about 5 hours’ gentle boiling, and should be placed, in the same state, whilst still hot, under a heavy weight, or in a press, for a few hours. The ribs, or (better) the thinnest part of the flank, is generally selected. The last should be ‘hung’ in a damp place for a day or two before curing it.
2. (Mrs Rundell.) From stewed shin of beef and ox-tail, re-stewed with a glassful each of wine and ketchup, and some of the old broth, and then poured into moulds. Sweet herbs, sliced eggs, and pickles, may be added at will.
Beef, Dutch, Hung Beef. The round, rump, veiny-piece, or thick flank, cured, for 10 or 12 days, with dry salt to which a little saltpetre and some sugar and black pepper has been added; and afterwards ‘hung’ for use. It eats well if boiled tender with greens or carrots.
If to be grated or shred, as Dutch, and eaten as a relish on bread and butter, then cut a lean bit, boil it till extremely tender, and while hot put it under a press. When cold, fold it in a sheet of paper, and hang it in a very dry place. It will then keep two or three months.