446. - Foecemeats, Etc - 456. - Fillet Of Beef
Description
This section is from the book "The New Cyclopaedia of Domestic Economy, and Practical Housekeeper", by Elizabeth Fries Ellet. Also available from Amazon: The New Cyclopaedia of Domestic Economy, and Practical Housekeeper.
446. - Foecemeats, Etc - 456. - Fillet Of Beef
446. - Foecemeats, Etc
Scraped ham, or gammon.
Fat bacon, or fat ham.
Beef suet.
Veal suet.
Marrow.
Soaked bread, and crumbs of bread.
Parsley and white pepper.
Salt and nutmeg.
Cold soles.
Savoy, pennyroyal.
Knotted marjoram.
Basil and sage.
Lemon peel.
Yolks of hard eggs.
Whites and yolks of eggs.
Cayenne and garlic.
Shalot and onion.
Chives and chervil.
Ground pepper and two or three cloves.
447. - Brown Coloring For Made Dishes
Take four ounces of sugar, beat it fine, put it into an iron fryingpan or earthen pipkin, set it over a clear fire, and when the sugar is melted it will be frothy; put it higher from the fire until it is a fine brown, keep it stirring all the time; fill the pan up with red wine, take care that it does not boil over, add a little salt and lemon, put a little cloves and mace, a shalot or two, boil it gently for ten minutes, pour it in a basin till it is cold, then bottle it for use.
448. - To Collar Ribs Of Beef
Take two or three ribs of beef; cut it from the bones; rub it well with salt, brown sugar, and saltpetre; let it remain a fortnight, turning it every day; then season it with pepper, mace, cloves, allspice, and a clove of garlic chopped very fine; cover it well with parsley, thyme, and sweet marjoram; roll it up very tight, and bind it round with tape; put it into a pot with some water, cover it close up, and send it to the oven to be baked very slowly three or four hours; then take it out, and press it between two boards with weights. This is an excellent dish for luncheon or breakfast.
449. - A Marinade To Baste Roast Meats
Chop up some fat bacon with a clove of garlic and a sprig of parsley; add salt, pepper, a spoonful of vinegar, and four spoonfuls of oil; beat it up well, and baste the meat with it.
451. - To Dress The Inside Of A Sirloin
Cut it out in one piece, if not used at table; stew it with good broth or gravy, a little spice, and a table-spoonful of walnut ketchup. Serve with chopped pickles.
455. - Fillet Of Beef, Roasted
If unaccustomed to the use of the knife, the butcher's aid may be obtained to cut the fillet, which comes from the inside of the sirloin; it may be larded or roasted plain; for high dinners it is larded; baste- with fresh butter. It must be a large fillet which takes longer than an hour and twenty minutes; serve with tomato sauce, garnish with horseradish, unless served with currant jelly, then serve as with venison or hare, on warmed dishes and plates.
456. - Fillet Of Beef
To dress the inside of a Sirloin of Beef to taste like Hare. Take the inside of a large sirloin that has hung until tender; soak it twenty-four hours in a few glasses of port wine and vinegar. Have ready a good stuffing as for hare; do not spread, but put it into the middle of the beef, and roll it up tight. Roast it on a hanging spit, and baste it with a glass of the wine and vinegar, mixed with a teaspoonful of Jamaica pepper, and a clove or two, in the finest .powder, until it is all dried up; then baste with butter. Serve with a rich gravy in the dish, and currant-jelly sauce in a tureen.
Continue to:
My Books
