Seasonable all the year, but more suitable for winter.
609. 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 CAKE.
610. INGREDIENTS.—The remains of cold roast beef; to each pound of cold meat allow 1/4 lb. of bacon or ham; seasoning to taste of pepper and salt, 1 small bunch of minced savoury herbs, 1 or 2 eggs.
Mode.—Mince the beef very finely (if underdone it will be better), add to it the bacon, which must also be chopped very small, and mix well together. Season, stir in the herbs, and bind with an egg, or 2 should 1 not be sufficient. Make it into small square cakes, about 1/2 inch thick, fry them in hot dripping, and serve in a dish with good gravy poured round them.
Time.—10 minutes.
Average cost, exclusive of the cold meat, 6d.
Seasonable at any time.
BROILED BEEF-STEAKS or RUMP-STEAKS.