Mode.—Take the inside of a large sirloin, soak it in 1 glass of port wine and 1 glass of vinegar, mixed, and let it remain for 2 days. Make a forcemeat by recipe No. 417, lay it on the meat, and bind it up securely. Roast it before a nice clear fire, and baste it with 1 glass each of port wine and vinegar, with which mix a teaspoonful of pounded allspice. Serve, with a good gravy in the dish, and send red-currant jelly to table with it.
Time.—A piece of 5 lbs. about 1-1/2 hour before a brisk fire.
Average cost, for this quantity, 5s. 4d.
Sufficient for 4 persons.
Seasonable at any time.
BEEF ROLLS (Cold Meat Cookery).
647. 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 1/2 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,—1/2 hour.
Seasonable at any time.