When you take it up, if any stray scum, &c. sticks to it that has escaped the vigilance of your skimmer, wash it off with a paste-brush: garnish the dishes with carrots and turnips. Send up carrots ([No. 129]), turnips ([No. 130]), and parsnips, or greens ([No. 118]), &c. on separate dishes. Pease pudding ([No. 555]), and MY PUDDING ([No. 551]), are all very proper accompaniments.
N.B. The outside slices, which are generally too much salted and too much boiled, will make a very good relish as potted beef ([No. 503]). For using up the remains of a joint of boiled beef, see also Bubble and Squeak ([No. 505]).
H-Bone of Beef,—(No. 8.)
Is to be managed in exactly the same manner as the round, but will be sooner boiled, as it is not so solid. An H-bone of 20lbs. will be done enough in about four hours; of 10lbs. in three hours, more or less, as the weather is hotter or colder. Be sure the boiler is big enough to allow it plenty of water-room: let it be well covered with water: set the pot on one side of the fire to boil gently: if it boils quick at first, no art can make it tender after. The slower it boils, the better it will look, and the tenderer it will be. The same accompanying vegetables as in the preceding receipt. Dress plenty of carrots, as cold carrots are a general favourite with cold beef.
Mem.—Epicures say, that the soft, fat-like marrow, which lies on the back, is delicious when hot, and the hard fat about the upper corner is best when cold.
To make PERFECTLY GOOD PEASE SOUP in ten minutes, of the liquor in which the beef has been boiled, see [N.B.] to [No. 218].
Obs.—In “Mrs. Mason’s Ladies’ Assistant,” this joint is called haunch-bone; in “Henderson’s Cookery,” edge-bone; in “Domestic Management,” aitch-bone; in “Reynold’s Cookery,” ische-bone; in “Mrs. Lydia Fisher’s Prudent Housewife,” ach-bone; in “Mrs. M’Iver’s Cookery,” hook-bone. We have also seen it spelled each-bone and ridge-bone; and we have also heard it called natch-bone.
N.B. Read the [note] under [No. 7]; and to make perfectly good pease soup of the pot-liquor, in ten minutes, see [Obs.] to [No. 218], [No. 229], and [No. 555].
Ribs of Beef salted and rolled.—(No. 9.)
Briskets, and the various other pieces, are dressed in the same way. “Wow-wow” sauce ([No. 328],) is an agreeable companion.