Rump Of Beef A La Mantua

Trim a rump of beef, daube it, and put it in a marinade for twelve hours; then put it into a brown braise ; put four large carrots into a braise along with the beef, and four bundles of cabbage; when the beef is done, take it up, and put it in the oven for a few minutes; then glaze it; put sauce allemande on the dish and the cabbage, and a piece of carrot be-tween each bundle of cabbage.

Collared Beef

It is made from the fat ribs boned, and sprinkled with salt-petre and coarse brown sugar, and left so for two days; then make about two pounds of salt quite hot in a frying-pan, and rub it well into the beef; let it lay in salt for ten days; wash it over with the pickle every second day, and turn it; put a few bay leaves in the pickle, and sprinkle the beef over with a little fine spice about a week before it is boiled; before it is tied up in the cloth to boil, heat it for about five minutes upon the chopping-block with the flat part of the heaviest cleaver you have; this makes it tender, and roll up the better, and when boiled will keep its shape; it should be boiled very tender, then taken up, and the ends of the cloth wrung quite hard, and tied up tighter; then put it into a press with an heavy weight upon it: if you have no press, put it in a dish, and press it as well as you can, and put the weight on it.

N. B. Two ounces of salt-petre, and two ounces of sugar, are quite sufficient. Some use the flank of beef, stuffed with parsley and ground all-spice.

Bceuf De Chasse

RUB two ounces of pounded salt-petre well into a round of beef; put the beef into a large pan, or wooden bowl, that will just hold it; let it lay so for two days, then make two pounds of salt very hot, and rub it on the beef; put about four ounces of good coarse moist sugar to the salt: when done, put the beef back into the pan or bowl, turn it every third day, and rub the brine over it every time it is turned ; it should remain in salt three weeks; then skewer it up very tight, and bind it with a broad fillet; either bake it or braise it in a braisingpan that will just hold it; put water sufficient to cover it, and about two dozen of onions, and six heads of celery, a large faggot of thyme and parsley, and other sweet herbs, and about three parts of beef suet cut fine; put it over the fire to boil very slow for eight hours; put a heavy weight on the lid of the braisingpan, otherwise the beef will raise the cover off when it begins to swell; it will take equal time in an oven ; let it remain in the liquor until cold, then take it out and trim it for the table.

N.B. This is more suitable for a Christmas dish than for any other time of the year.

Hodge Podge

Hodge Podge is made as follows: bone two fowls, and cut them in quarters ; cut half a dozen of thick steaks from a loin of mutton, and take all the bone out; cut an equal quantity of brisket of beef that has been stewed, and about a pound of the brisket part of the breast of veal, cut in thin slices; put all into a stewpan, with about a pound of lean ham cut the same as the veal; put the ham at the bottom of the pot, then the veal and mutton, and the fowl and the beef at the top ; put a pint of water, and set the stewpan on the fire to boil very slow for two hours; then fill it up with clear second stock or broth ; skim it very clean, and let it boil gently by the side of a stove for about half an hour; have scooped turnips, carrots, and button onions, peeled, three heads of celery cut in small pieces; put all into a stewpan, with about half a pint of stock, and set it on a stove to boil very slowly until the stock is reduced; then fill up the stew-pan with stock, and let it boil for a few minutes ; then put the roots to the meat, and let it boil for a few minutes ; put it in the tureen, season it with a little salt if wanted, and a little sugar.