The Book of Household Management

by Mrs. Beeton

First class.—includes the sirloin, with the kidney suet (1), the rump-steak piece (2), the fore-rib (9).

Second class.—The buttock (4), the thick flank (7), the middle-rib (10).

Third class.—The aitch-bone (3), the mouse-round (5), the thin flank (8), the chuck (11), the leg-of-mutton piece (12), the brisket (13).

Fourth class.—The neck, clod, and sticking-piece (14).

Fifth class.—The hock (6), the shin (15).

RECIPES.

CHAPTER XIII.

BAKED BEEF (Cold Meat Cookery).

I.

598. INGREDIENTS.—About 2 lbs. of cold roast beef, 2 small onions, 1 large carrot or two small ones, 1 turnip, a small bunch of savoury herbs, salt and pepper to taste, 4 tablespoonfuls of gravy, 3 tablespoonfuls of ale, crust or mashed potatoes.