BEEF ROLLS.
[Cold Meat Cookery.] Ingredients.—The remains of cold roast or boiled beef, seasoning to taste of salt, pepper, and minced herbs; puff paste. Mode.—Mince the beef tolerably fine with a small amount of its own fat; add a seasoning of pepper, salt, and chopped herbs; put the whole into a roll of puff paste, and bake for ½ hour, or rather longer, should the roll be very large. Beef patties may be made of cold meat, by mincing and seasoning beef as directed above, and baking in a rich puff paste in patty-tins. Time.—½ hour. Seasonable at any time.
BEEF, Boiled Round of.
Ingredients.—Beef, water. Mode.—As a whole round of beef, generally speaking, is too large for small families, and very seldom required, we here give the recipe for dressing a portion of the silver side of the round. Take from 12 to 16 lbs., after it has been in salt about 10 days; just wash off the salt, skewer it up in a nice round-looking form, and bind it with tape to keep the skewers in their places. Put it in a saucepan of boiling water, set it upon a good fire, and when it begins to boil, carefully remove all scum from the surface, as, if this is not attended to, it sinks on to the meat, and, when brought to table, presents a very unsightly appearance. After it is well skimmed, draw the pot to the corner of the fire, allow the liquor to cool, then let the beef simmer very gently until done. Remove the tape and skewers, which should be replaced by a silver one; pour over a little of the pot-liquor, and garnish with carrots. Carrots, turnips, parsnips, and sometimes suet dumplings, accompany this dish; and these may all be boiled with the beef. The pot-liquor should be saved, and converted into pea-soup; and the outside slices, which are generally hard, and of an uninviting appearance, may be cut off before being sent to table, and potted. These make an excellent relish for the breakfast or luncheon table. Time.—Part of a round of beef weighing 12 lbs., about 3 hours after the water boils. Average cost, 8d. per lb. Sufficient for 10 persons. Seasonable all the year, but more suitable for winter.
Soyer’s Recipe for Preserving the Gravy in Salt Meat, when it is to be served Cold.—Fill two tubs with cold water, into which throw a few pounds of rough ice; and when the meat is done, put it into one of the tubs of ice-water; let it remain 1 minute, when take out, and put it into the other tub. Fill the first tub again with water, and continue this process for about 20 minutes; then set it upon a dish, and let it remain until quite cold. When cut, the fat will be as white as possible, besides having saved the whole of the gravy. If there is no ice, spring water will answer the same purpose, but will require to be more frequently changed.
Note.—The brisket and rump may be boiled by the above recipe; of course allowing more or less time, according to the size of the joint.
BEEF, Miniature Round of (an excellent Dish for a small Family).
Ingredients.—From 5 to 10 lbs. of ribs of beef, sufficient brine to cover the meat. Mode.—Choose a fine rib, have the bone removed, rub some salt over the inside, and skewer the meat up into a nice round form, and bind it with tape. Put it into sufficient brine to cover it (see [Beef Pickle]), and let it remain for 6 days, turning the meat every day. When required to be dressed, drain from the pickle, and put the meat into very hot water; boil it rapidly for a few minutes, then draw the pot to the side of the fire, and simmer the beef very gently until done. Remove the skewer, and replace it by a plated or silver one. Carrots and turnips should be served with this dish, and may be boiled with the meat. Time.—A small round of 8 lbs., about 2 hours after the water boils; one of 12 lbs., about 3 hours. Average cost, 9d. per lb. Sufficient for 6 persons. Seasonable at any time.
Note.—Should the joint be very small, 4 or 5 days will be sufficient time to salt it.