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Modern cookery for private families by Eliza Acton

CHAPTER X.

342 words  |  Chapter 12

BEEF. Page To choose Beef 184 When in season 184 To roast Sirloin or Ribs of 184 Beef Roast Rump of Beef 186 To roast part of a Round of 186 Beef To roast a Fillet of Beef 187 Roast Beef Steak 187 To broil Beef Steaks 187 Beef Steaks _à la Française_ 188 (_Entrée_) Beef Steaks _à la Française_ 189 (another receipt) (_Entrée_) Stewed Beef Steak (_Entrée_) 189 Fried Beef Steaks 189 Beef Stewed in its own Gravy 189 (_good and wholesome_) Beef or Mutton Cake (_very 190 good_) (_Entrée_) German Stew 190 Welsh Stew 191 A good English Stew 191 To stew Shin of Beef 192 French Beef _à la Mode_ 192 (_common receipt_) Stewed Sirloin of Beef 193 To stew a Rump of Beef 194 Beef Palates (_Entrée_) 197 Beef Palates (_Neapolitan 195 mode_) Stewed Ox-tails (_Entrée_) 195 Broiled Ox-tail (_good_) 195 (_Entrée_) To salt and pickle Beef in 196 various ways To salt and boil a round of 196 Beef Hamburgh Pickle for Beef, 197 Hams, and Tongues Another Pickle for Tongues, 197 Beef, and Hams Dutch, or Hung Beef 197 Collared Beef 198 Collared Beef (_another 198 receipt_) A common receipt for Salting 198 Beef Spiced Round of Beef (_very 199 highly flavoured_) Spiced Beef (_good and 199 wholesome_) A miniature Round of Beef 199 Beef Roll, or _Canellon de 201 Bœuf_ (_Entrée_) Minced Collops _au Naturel_ 201 (_Entrée_) Savoury minced Collops 201 (_Entrée_) A richer variety of minced 202 Collops (_Entrée_) Scotch minced Collops 202 Beef Tongues 202 Beef Tongues (_a Suffolk 203 receipt_) To dress Beef Tongues 203 Bordyke receipt for stewing a 203 Tongue To roast a Beef Heart 204 Beef Kidney 204 Beef Kidney, a plainer way 205 An excellent hash of cold Beef 205 or Mutton A common hash of cold Beef or 205 Mutton Breslaw of Beef (_good_) 206 Norman Hash 206 French receipt for hashed 206 Bouilli Baked minced Beef 207 Saunders 207 To boil Marrow-bones 207 Baked Marrow-bones 208 Clarified Marrow for keeping 208 Ox-cheek stuffed and baked 208
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Chapters

1. Chapter 1 2. CHAPTER I. 3. CHAPTER II. 4. Chapter VI.) 5. CHAPTER III. 6. CHAPTER IV. 7. CHAPTER V. 8. CHAPTER VI. 9. CHAPTER VII. 10. CHAPTER VIII. 11. CHAPTER IX. 12. CHAPTER X. 13. CHAPTER XI. 14. CHAPTER XII. 15. CHAPTER XIII. 16. CHAPTER XIV. 17. CHAPTER XV. 18. CHAPTER XVI. 19. CHAPTER XVII. 20. Chapter VI.) 21. CHAPTER XVIII. 22. CHAPTER XIX. 23. CHAPTER XX. 24. CHAPTER XXI. 25. CHAPTER XXII. 26. CHAPTER XXIII. 27. CHAPTER XXIV. 28. CHAPTER XXV. 29. CHAPTER XXVI. 30. CHAPTER XXVII. 31. CHAPTER XXVIII. 32. CHAPTER XXIX. 33. CHAPTER XXX. 34. CHAPTER XXXI. 35. CHAPTER XXXII. 36. CHAPTER I. 37. CHAPTER II. 38. Chapter V.) It appears to us that the skin should be stripped from any 39. Chapter VI.; though this is a mode of service less to be recommended, as 40. CHAPTER III. 41. Chapter V., or, with flour and butter, then seasoned with spice as 42. CHAPTER IV. 43. Chapter VII., or a little soy (when its flavour is admissible), or 44. CHAPTER V. 45. CHAPTER VI. 46. Chapter XVII.), laid lightly round it, is always an agreeable one to 47. Chapter III.), mince them quickly upon a dish with a large sharp knife, 48. CHAPTER VII. 49. CHAPTER VIII. 50. introduction of these last into pies unless they are especially ordered: 51. CHAPTER IX. 52. CHAPTER X. 53. 18. Cheek. 54. Chapter VIII., adding, at pleasure, a flavouring of minced onion or 55. CHAPTER XI. 56. 10. Breast, Brisket End. 57. Chapter I.), or as much good beef broth as may be required for the hash, 58. CHAPTER XII. 59. 7. Breast. 60. Chapter VI. may be substituted for the usual ingredients, the parsley 61. CHAPTER XIII. 62. 6. Leg. 63. CHAPTER XIV. 64. Chapter VIII., and the sausage-meat may then be placed on either side of 65. CHAPTER XV. 66. Chapter VIII., sew it up, truss and spit it firmly, baste it for ten 67. Chapter VIII.) rolled into small balls, and simmered for ten minutes in 68. Chapter XVII.), and beat them together until they are well blended; next 69. CHAPTER XVI. 70. CHAPTER XVII. 71. CHAPTER XVIII. 72. Chapter XV.): their livers also may be put into them. 73. CHAPTER XIX. 74. Chapter XVIII., but it must be boiled very dry, and left to become quite 75. CHAPTER XX. 76. CHAPTER XXI. 77. CHAPTER XXII. 78. CHAPTER XXIII. 79. Chapter XXIII., is exceedingly convenient for preparations of this kind; 80. CHAPTER XXIV. 81. 1. Let everything used for the purpose be delicately clean and _dry_; 82. 2. Never place a preserving-pan _flat upon the fire_, as this will 83. 3. After the sugar is added to them, stir the preserves gently at first, 84. 5. Fruit which is to be preserved in syrup must first be blanched or 85. 6. To preserve both the true flavour and the colour of fruit in jams and 86. 7. Never use tin, iron, or pewter spoons, or skimmers, for preserves, as 87. 8. When cheap jams or jellies are required, make them at once with 88. 9. Let fruit for preserving be gathered always in perfectly dry weather, 89. CHAPTER XXV. 90. CHAPTER XXVI. 91. 4. (Lemon-rinds, cinnamon, carraway-seeds, or ginger, or currants at 92. CHAPTER XXVII. 93. CHAPTER XXVIII. 94. CHAPTER XXIX. 95. CHAPTER XXX. 96. CHAPTER XXXI. 97. CHAPTER XXXII. 98. Chapter VIII., but increase the ingredients to three or four times the 99. PART II. Induction, 6_s._ 100. PART III. Organic Chemistry, price 31_s._ 6_d._ 101. PART III. 3_s._ 6_d._

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