457. - Rump Of Beef

If of a well-fed ox, and hung till tender, this is one of the most juicy and best flavored of all the joints of beef, but is more frequently stewed than roasted. It is generally sold in the country undivided from the aitch-bone; or cut across, and not lengthwise, which makes it too large for one dressing, and neither fit for boiling nor roasting.

At family dinners, a Yorkshire pudding is a usual accompaniment, but now seldom served at genteel tables.

460. - Beisket Of Beef Stewed

Stew it in sufficient water to cover the meat; when quite tender, take out the bones, and skim off the fat; add to the gravy, when strained, a glass of wine and a little spice tied up in a muslin bag. Have ready either mushrooms, truffles, or vegetables boiled, and cut into shapes. Lay them on and round the beef; reduce part of the gravy to a glaze; lay it on the top, and pour the remainder into the dish.

It is a good piece to be stewed, as it may be cut from the bone, and of any size.

461. - Leg Of Beef Stewed

Salt six pounds of the half-leg, or stiff marrow-bone of beef for three or four days. Make holes in it about one and a half inches deep, and press in, very hard, forcemeat made in the following manner: one and a half pounds of suet sliced very fine; pepper, salt, and a few cloves, some winter savory, and sweet marjoram, mixed well together. The beef must be baked in a deep pan, with water reaching about three-quarters of the way up, and forcemeat spread over the top, which, when the meat is baked, is taken off, cut into shapes, and laid round the dish.

462. - Bouillon

Is the common soup of France, and is in use in almost every French family. Put into an earthen stock-pot in the proportion of one pound of beef to one quart of cold water. Place it on the side of the fire, and let it become slowly hot. By so doing the fibre of the meat is enlarged, the gelatine is dissolved, and the savor-ous parts of the meat are diffused through the broth. When the object is simply to make a good, pure-flavored beef broth, part of the shin or leg will answer,the purpose, adding some vegetables, and letting it stew four or five hours; but if the meat is to be eaten, the rump or leg-of-mutton piece should be used

464. - To Restore Tainted Meat

Pour a few drops of hydrochloric acid in water till of a slight sour taste, and immerse the tainted meat in it for an hour or so, and it will become quite sweet again.

466. - Beef Steaks, Beoiled

Be particular that the fire is clear; it is of no use to attempt to broil a steak over a dull, smoky, or flaring fire; see that the gridiron is clean, and the bars rubbed with suet preparatory to laying on the steak; when they are browned turn them; do not be afraid of doing this often, as this is the best plan to preserve the gravy. When they are done rub them over with a piece of fresh butter, pepper and salt them, sprinkle the shalot or onion cut very small, and send them to table with oyster .sauce, a dish of nicely cooked greens, and well boiled potatoes: they are frequently and pleasantly garnished with scraped horseradish.