Rub the beef in the mixture for three or four days, then cook, with all these ingredients. The H piece is generally the part taken for this purpose.—Mrs. M. B.
Boiled Beef and Turnips.
The brisket or breast of beef is nicest for boiling. Keep sufficiently covered in water, boiling three hours, or until tender.
Peel and slice half a dozen turnips and put with beef, boiling until soft enough to mash with a spoon, which will require about thirty minutes. Dress with one teacup of milk, pepper and salt to the taste.
Stew together a short time and put in bottom of dish with beef on the top.—Mrs. P. W.
To Collar Beef.
Take a flank of fresh beef, stew it with pepper, salt, allspice, saltpetre, thyme, and sage.
Then roll as hard as you can, and wind a string around it; then boil till done. It must be served up cold, cut in slices.—Mrs. M. P.
Rolled Beefsteak.
Beat a large tender steak thoroughly and carefully.