For this, as for a hash, select those parts of the joint that have been least done; it is generally made with slices of cold boiled salted-beef, sprinkled with a little pepper, and just lightly browned with a bit of butter in a frying-pan: if it is fried too much it will be hard.
Boil a cabbage, squeeze it quite dry, and chop it small; take the beef out of the frying-pan, and lay the cabbage in it; sprinkle a little pepper and salt over it; keep the pan moving over the fire for a few minutes; lay the cabbage in the middle of a dish, and the meat round it.
For sauce, see [No. 356], or [No. 328].
Hashed Beef, and roast Beef bones boiled.—(No. 506.)
To hash beef, see receipt, Nos. [484], [5], [6], and Nos. [360], [484], and [486].
The best part to hash is the fillet or inside of the sirloin, and the good housewife will always endeavour to preserve it entire for this purpose. See [Obs.] to [No. 19], and mock hare, [No. 66*].
Roast beef bones furnish a very relishing luncheon or supper, prepared in the following manner, with poached eggs ([No. 546]), or fried eggs ([No. 545]), or mashed potatoes ([No. 106]), as accompaniments.
Divide the bones, leaving good pickings of meat on each; score them in squares, pour a little melted butter on them, and sprinkle them with pepper and salt: put them in a dish; set them in a Dutch oven for half or three quarters of an hour, according to the thickness of the meat; keep turning them till they are quite hot and brown; or broil them on the gridiron. Brown them, but don’t burn them black. For sauce, Nos. [355], or [356].
Ox-Cheek stewed.—(No. 507.)
Prepare this the day before it is to be eaten; clean it, and put it into soft water just warm; let it lie three or four hours, then put it into cold water, and let it soak all night; next day wipe it clean, put it into a stew-pan, and just cover it with water; skim it well when it is coming to a boil, then put two whole onions, stick two or three cloves into each, three turnips quartered, a couple of carrots sliced, two bay-leaves, and twenty-four corns of allspice, a head of celery, and a bundle of sweet herbs, pepper, and salt; to these, those who are for a “haut goût” may add Cayenne and garlic, in such proportions as the palate that requires them may desire.