Take fat pork cut in slices or mince, season it with pepper, salt, sweet marjoram and thyme, cloves, mace and nutmeg, make holes in the beef and stuff it the night before cooked; put some bones across the bottom of the pot to keep from burning, put in one quart Claret wine, one quart water and one onion; lay the round on the bones, cover close and stop it round the top with dough; hang on in the morning and stew gently two hours; turn it, and stop tight and stew two hours more; when done tender, grate a crust of bread on the top and brown it before the fire; scum the gravy and serve in a butter boat, serve it with the residue of the gravy in the dish.
Take the bone out of a round of fresh beef, and beat the meat well all over to make it tender. Chop and mix together equal quantities of sweet marjoram and sweet basil, the leaves picked from the stalks and rubbed fine. Chop also some small onions or shalots, and some parsley; the marrow from the bone of the beef; and a quarter of a pound, or more of suet. Add two penny rolls of stale bread grated; and pepper, salt, and nutmeg to your taste. Mix all these ingredients well, and bind them together with the beaten yolks of four eggs. Fill with this seasoning the place from whence you took out the bone; and rub what is left of it all over the outside of the meat. You must, of course, proportion the quantity of stuffing to the size of the round of beef. Fasten it well with skewers, and tie it round firmly with a piece of tape, so as to keep it compact and in good shape. It is best to prepare the meat the day before it is to be cooked. Cover the bottom of a stew-pan with slices of bacon. Lay the beef upon them, and cover the top of the meat with more slices of bacon. Place round it four large onions, four carrots, and four turnips, all cut in thick slices. Pour in from half a pint to a pint of water, and if convenient, add two calves' feet cut in half. Cover the pan closely, set it in an oven and let it bake for at least six hours; or seven or eight, according to the size. When it is thoroughly done, take out the beef and lay it on a dish with the vegetables round it. Remove the bacon and calves' feet, and (having skimmed the fat from the gravy carefully) strain it into a small sauce-pan; set it on hot coals, and stir into it a tea-cupful of port wine, and the same quantity of pickled mushrooms. Let it just come to a boil, and then send it to table in a sauce-tureen. If the beef is to be eaten cold, you may ornament it as follows:-- Glaze it all over with beaten white of egg. Then cover it with a coat of boiled potato grated finely. Have ready some slices of cold boiled carrot, and also of beet-root. Cut them into the form of stars or flowers, and arrange them handsomely over the top of the meat by sticking them on the grated potato. In the centre place a large bunch of double parsley, interspersed with flowers cut out of raw turnips, beets, and carrots, somewhat in imitation of white and red roses, and marygolds. Fix the flowers on wooden skewers concealed with parsley. Cold à-la-mode beef prepared in this manner will at a little distance look like a large iced cake decorated with sugar flowers. You may dress a fillet of veal according to this receipt. Of course it will require less time to stew.
Cut in slices the remains of any cold meat, such as pork, beef, veal, ham, or mutton. Melt in a pan a bit of salt butter the size of a walnut, and put in it an onion cut into fine slices; let it get brown in the hot butter. In another pan put a larger piece of butter rolled in a soup- spoonful of flour; add to it the onion and butter, and add enough water to prevent the sauce from getting very thick. Add, if you wish it, a teaspoonful of meat-extract and a pinch of salt. Have ready some mashed potatoes, but let them be very light. Place the slices of meat in a fireproof dish, pour the sauce on them, then the mashed potatoes, and put the dish in the oven, all well heated through. This is called in Belgium "un philosophe." [Paquerette.]
Take two pounds of beef, which must be lean and cut in thin slices. Cut your slices of beef in pieces of five inches by three. Put in the middle of each piece a little square of very fat bacon, a sprig of parsley, pepper and salt. Roll up the slices and tie them round with a thread so that the seasoning remains inside. Melt in a pan a lump of butter the size of a very big egg. Let it get brown and then, after rolling the beef in flour, put them in the butter. Let them cook thus for five minutes, add half a pint of water, and let them simmer for two hours. Fill up with water if it becomes too dry. Before serving, take great care to remove the threads. [A Belgian at Droitwich.]
Prepare the meat as before. Have a rack that will fit loosely into the baking-pan. Cover the bottom of the pan rather lightly with flour, put in rack, and then meat Place in a very hot oven for a few minutes, to brown the flour in the pan, and then add hot water enough to cover the bottom of the pan. Close the oven; and in about ten minutes, open, and baste the meat with the gravy. Dredge with salt, pepper and flour. Do this every fifteen minutes; and as soon as one side of the meat is brown, turn, and brown the other. Make gravy as before. Allow a quarter of an hour less in the oven than in the tin kitchen. The heat for roasting must be very great at first, to harden the albumen, and thus keep in the juices. After the meat is crusted over it is not necessary to keep up so great a heat, but for rare meats the heat must, of course, be greater than for those that are to be well done. The kitchen can be drawn back a little distance from the fire and the drafts closed. Putting salt on fresh meat draws out the juices, but by using flour a paste is formed, which, keeps in all the juices and also enriches and browns the piece. Never roast meat without having a rack in the pan. If meat is put into the water in the pan it becomes soggy and looses its flavor. A meat rack costs not more than thirty or forty cents, and the improvement in the looks and flavor of a piece of meat is enough to pay for it in one roasting. The time given for roasting a piece of beef is for rib roasts and sirloin. The same weight in the face or the back of the rump will require twenty minutes longer, as the meat on these cuts is in a very compact form. If a saddle or loin of mutton is to be roasted, cook the same time as beef if the weight is the same; but if a leg is to be roasted, one hour and a quarter is the time. Lamb should be cooked an hour and a half; veal, two hours and three-quarters; pork, three hours and a quarter. Ten minutes before dishing the dinner turn the gravy into a sauce-pan, skim off all the fat, and set on the stove. Let it come to a boil; then stir in one table-spoonful of flour, mixed with half a cupful of cold water. Season with salt and pepper, and cook two minutes. Serve the meat on a hot dish and the gravy in a hot tureen.
One thin slice of the upper part of the round of beef. Cut off all the fat, and so trim as to give the piece a regular shape. Put the trimmings in the chopping tray, with a quarter of a pound of boiled salt pork and one pound of lean cooked ham. Chop very fine; then add a speck of cayenne, one teaspoonful of mixed mustard, one of onion juice, one table-spoonful of lemon juice and three eggs. Season the beef with salt and pepper. Spread the mixture over it, and roll up. Tie with twine, being careful not to draw too tightly. Have six slices of fat pork fried in the braising pan. Cut two onions, two slices of carrot, and two of turnip into this, and stir for two minutes over the fire. Roll the cannelon in a plate of flour, and put it in the braising pan with the pork and vegetables. Brown slightly on all sides; then add one quart of boiling water, and place in the oven. Cook three hours, basting every fifteen minutes. When it has been cooking two hours, add half a cupful of canned tomatoes or two fresh ones. Taste to see if the gravy is seasoned enough; if it is not, add seasoning. The constant dredging with flour will thicken the gravy sufficiently. Slide the cake turner under the beef, and lift carefully on to a hot dish. Cut the string in three or four places with a sharp knife, and gently draw it away from the meat. Skim off all the fat. Strain the gravy through a fine sieve on to the meat. Garnish with a border of toast or riced potatoes. Cut in thin slices with a sharp knife.
Take a leg of young Pork, two pound of Beef-suet, two handfuls of Sage, two loaves of white bread, Salt and Pepper to your tast, halfe the pork, and halfe the suet, must be very well beat in a stone Morter, the rest cut very small, be sure to cut out all the gresles and Lenets in the pork, when you have mixed these altogether, knead them into a stiffe past with the yolks of two or three Eggs, so rowle them into Sausages. To dresse a Pike. Take a Male Pike, rub his skin off whil'st he lives, with bay salt, having well cleared the outside, lay him in a large Dish or Tray, open him so as you break not his gall, cut him according to the size of the fish, in two or three peices, from the head to the taile must be slit, this done, they are to be layd as flat as you can, in a great Dish or Tray, poure upon it halfe a pint of White wine-Vinegar, more or lesse, according to the size of the Fish, then strew upon the inside of the Fish, white Salt plentifully, Bay salt beaten very small is better, whilest this is a doing, let a Skellet with a sufficient quantity of Renish Wine, or good white Wine be pat over the fire, with the Wine, Salt, Ginger, Nutmeg, an Onion, foure or five Cloves of Garlick, a bunch of sweet herbs, viz. Sweet Marjoram, Rosemary, peel of halfe a Lemon, let these boyl to the heighth, put in the Pike, with the Vinegar, in such manner as not to quench or allay, if possibly the heat of the Liquor, but the thickest peece first that will aske most boyling, and the Vinegar last of all; while the Pike boyles, take two quarters of a pound of Anchoves, one quarter of very good butter, a Saucer of the Liquor your Pike was boyled in, dissolved Anchoves. Note that the Liquor, Sauce, the Spice, and the other ingredients must follow the proportion of the Pike; if your Sauce be too strong of the Anchoves, adde more faire water to it. Note also that the Liquor wherein this Pike was dressed, is better to boyle a second Pike therein, then it was at the first. To dresse Eeles. Cut two or three Eeles into pieces of a convenient length, set them end-wayes in a pot of Earth, put in a spoolful or two of Water, and to them put some Herbs and Sage chopt small, some Garlick Pepper, and Salt, so let them be baked in an Oven.
Take a quart of good boiling pease which put into a pot with a gallon of soft water whilst cold; add thereto a little beef or mutton, a little hung beef or bacon, and two or three large onions; boil all together while your soop is thick; salt it to your taste, and thicken it with a little wheat-flour; strain it thro' a cullender, boil a little sellery, cut it in small pieces, with a little crisp bread, and crisp a little spinage, as you would do parsley, then put it in a dish, and serve it up. Garnish your dish with raspings of bread.
Take a good piece of fresh beef. It must not be too fat. Wash it, rub it with salt, and put it into a pot with barely sufficient water to cover it. Set it over a slow fire, and after it has stewed an hour, put in some potatoes pared and cut in half, and some parsnips, scraped and split. Let them stew with the beef till quite tender. Turn the meat several times in the pot. When all is done, serve up the meat and vegetables together, and the gravy in a boat, having first skimmed it. This is a good family dish. You may add turnips (pared and sliced) to the other vegetables. Fresh pork may be stewed in this manner, or with sweet potatoes.
Take six or eight pounds of the round or the face of the rump, and lard with quarter of a pound of salt pork. Put six slices of pork in the bottom of the braising pan, and as soon as it begins to fry, add two onions, half a small carrot and half a small turnip, all cut fine. Cook these until they begin to brown; then draw them to one side of the pan and put in the beef, which has been well dredged with salt, pepper and flour. Brown on all sides, and then add one quart of boiling water and a bouquet of sweet herbs; cover, and cook slowly in the oven for four hours, basting every twenty minutes. Take up, and finish the gravy as for braised tongue. Or, add to the gravy half a can of tomatoes, and cook for ten minutes. Strain, pour around the beef, and serve.
