How To Boil Beef

When the beef is fresh put it into the water when it boils; but as it is generally salted first, it must be put in when it is cold : After the pot begins to boil, allow a quarter of an hour for every pound of meat, and then take it up. However, you must remember to take off the scum when it arises; for if it should sink again, the meat will be discoloured.

How To Force The Inside Of A Surloin Of Beef

When you have put the surloin on the spit, take a sharp knife and carefully raise up the skin and fat on the inside, after which cut out all the meat close to the bone, and chop it small. Afterwards take a pound of suet and chop it fine; as also about the same quantity of crumbs of bread, a little thyme and lemon-peel, a little pepper and salt, half a nutmeg grated, and two shalots chopt very fine. Mix these altogether with a glass of red wine; then put the mixture into the place the meat was taken from, and cover it with the skin and fat; let them be skewer'd down with fine skewers, and covered with paper. The paper is not to be taken off till the meat is roasted and put into the dish. Take two shalots, shred them small and boil them in a quarter of a pint of red wine, and pour it into the dish. This when mixt with the gravy will give it a good relish.

How To Make Dutch-Beef

Take a piece of the lean part of a raw buttock of beef; rub brown sugar well into every part, and lay it in a pan or tray two or three hours, turning it several times; then salt it well with common salt and salt-petre mixt together, and let it lie a fortnight, turning it every day. This done, roll it up in a coarse cloth, and let it lie for twenty-four hours, and hang it in a chimney to dry. When you have occasion to boil it put it in a cloth.

How To Stew A Leg Of Beef

Wash a leg of beef clean, and then crack it in two or three places, and then put it into a pot with a gallon of water. When it begins to boil take off the scum as it arises. Afterwards put in two or three blades of mace, a little bundle of parity, and a good piece of bread. Let it boil till the sinews as well as the beef are quite tender. Toast some bread, cut it into small square bits, and lay it in the dish; then lay in the meat and pour the broth over it.

How To Bake A Leg Of Beef

First of all, cut and hack the beef and put it into a large earthen pan with a quart of stale beer. To these add a bundle of sweet herbs, two onions stuck with cloves, a piece of carrot, a spoonful of black pepper, and a blade or two of mace. This done, cover the whole with a sufficient quantity of water, and tie brown paper rubb'd with butter very close over the top of the pan : then fend it to the oven and let it be well baked. When it comes back, strain the meat from the gravy through a coarse sieve, and lay it in a clean dish. Pick out the sinews and fat, and put them in a saucepan with a few spoonfuls of the gravy, a little red wine, a piece of butter rolled in flower, and some mustard; and when the mixture is hot and thick it will serve as sauce to the beefs dish it up and fend it to the table.

The gravy may be kept in the house for use; and when it is thickened with butter red wine or catchup, it will be always ready for soups of most sorts; or with pease ready boiled it may soon be made into pease soup; or you may make a good soup with it and vermicelli boiled together; to which must be added a french roll fry'd, and a few truffles and morels, or sellery stewed till it is tender.

How To Bake An Ox-Cheek

This, after it is well cleaned, must be put into the pan in the same manner and with the same additions. The gravy likewise will answer the same purposes.