If your beef is large, and your family small, cut off the thin end and salt it, and cut out and dress the fillet (i. e. commonly called the inside) next day as MOCK HARE ([No. 66*]): thus you get three good hot dinners. See also [No. 483], on made dishes. For SAUCE for cold beef, see [No. 359], cucumber vinegar, [No. 399], and horseradish vinegar, Nos. [399*] and [458].
[123-†] “This joint is often spoiled for the next day’s use, by an injudicious mode of carving. If you object to the outside, take the brown off, and help the next: by the cutting it only on one side, you preserve the gravy in the meat, and the goodly appearance also; by cutting it, on the contrary, down the middle of this joint, all the gravy runs out, it becomes dry, and exhibits a most unseemly aspect when brought to table a second time.”—From Ude’s Cookery, 8vo. 1818, p. 109.
[124-*] Dean Swift’s receipt to roast mutton.
To Geminiani’s beautiful air—“Gently touch the warbling lyre.”
“Gently stir and blow the fire,
Lay the mutton down to roast,
Dress it quickly, I desire,
In the dripping put a toast,
That I hunger may remove;—
Mutton is the meat I love.
“On the dresser see it lie;
Oh! the charming white and red!
Finer meat ne’er met the eye,
On the sweetest grass it fed;
Let the jack go swiftly round,
Let me have it nicely brown’d.
“On the table spread the cloth,
Let the knives be sharp and clean,
Pickles get and salad both,
Let them each be fresh and green.
With small beer, good ale, and wine,
O, ye gods! how I shall dine!”
[124-†] See the [chapter] of ADVICE TO COOKS.
[125-*] Common cooks very seldom brown the ends of necks and loins; to have this done nicely, let the fire be a few inches longer at each end than the joint that is roasting, and occasionally place the spit slanting, so that each end may get sufficient fire; otherwise, after the meat is done, you must take it up, and put the ends before the fire.
[127-*] To MINCE or HASH VEAL see [No. 511], or [511*], and to make a RAGOUT of cold veal, [No. 512].