3 lbs. lean brisket, 1 quart water, ½ gill vinegar, 4 Spanish onions, 2 oz. mustard seed, 1 oz. long pepper, ½ teaspoonful ground ginger; salt to taste; a thickening of flour, sugar, and browning.
Put the beef on in cold water, bring it to the boil, then simmer for three hours, reducing the water to one pint. Add the vinegar, onions, and other ingredients. Stew in the oven (if possible) for two hours, but if the saucepan is too large for the oven, let the meat continue to simmer on the stove. Half an hour before serving, thicken the gravy with flour, sugar, and browning (see [page x].).
Smoked Beef.
Soak over-night in cold water; next morning place it in cold water, and simmer till quite tender, reckoning ½ hour to the pound.
Beef Steak. Time—20 minutes.
Heat the gridiron, put in the steak, turn the gridiron four times at intervals of 2 minutes, then eight times at intervals of 1 minute. Sprinkle with pepper and salt, and serve on a hot plate.
Chops are done in the same way, turning the gridiron twice at intervals of 2 minutes, and six times at intervals of 1 minute.
To make steak tender: beat it well, and rub into it a small pinch of carbonate of soda.
Beef Steak Pie. Time—2½ hours.
1½ lb. beef steak, ¾ lb. flour, ¼ lb. clarified dripping, 1 teaspoonful salt, ½ teaspoonful pepper.