MINIATURE ROUND OF BEEF. (An Excellent Dish for a Small Family.)
648. INGREDIENTS.—From 5 to 10 lbs. of rib 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 (the brine should be made by recipe No. 654), 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; let it boil rapidly for a few minutes, when draw the pot to the side of the fire, and let it simmer 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.
BRISKET OF BEEF, a la Flamande.
649. INGREDIENTS.—About 6 or 8 lbs. of the brisket of beef, 4 or 5 slices of bacon, 2 carrots, 1 onion, a bunch of savoury herbs, salt and pepper to taste, 4 cloves, 4 whole allspice, 2 blades of mace.