473. - Beef Palates

Take as many as required, let them simmer until they peel, put them in a rich gravy, stew until very tender, season with cayenne, salt, two teaspoonfuls of mushroom ketchup - serve.

474. - Beef Collops

Any part of beef which is tender will serve to make collops; cut the beef into pieces about three inches long, beat them flat, dredge them with flour, fry them in butter, lay them in a stewpan, cover them with brown gravy, put in half an eschalot minced fine, a lump of butter rolled in flour to thicken, with a little pepper and salt; stew without suffering it to boil; serve with pickles, or squeeze in half a lemon, according to taste; serve in a tureen, and serve hot.

475. - A Beef Stew

Take two or three pounds of the rump of beef, cut away all the fat and skin, and cut it into pieces about two or three inches square, put it into a stewpan, and pour upon it a quart of broth, let it boil, sprinkle in a little salt and pepper to taste; when it has boiled very gently, or simmered two hours, shred finely a large lemon, add it to the gravy, and in twenty minutes pour in a flavoring composed of two table-spoonfuls of Haryey's sauce, the juice of the lemon the rind of which has been sliced into the gravy, a spoonful of flour, and a little ketchup; add at pleasure two glasses of Madeira, or one of sherry, or port, a quarter of an hour after the flavoring, and serve.

476. - Beef Hashed

Take the bones of the joint to be hashed, and break them small, stew them in very little water, with a bunch of sweet herbs, and a few onions; roll a lump of butter in flour, brown it in a stewpan, pour the gravy to it, and add the meat to be hashed, cut two small onions in thin slices, a carrot also, and a little parsley shred finely; stew gently until the meat is hot through, and serve.

477. - Hash Balls

Mince cold roast meat very fine, mix it with cold boiled potatoes chopped; season with pepper and salt, and a little of the gravy; make it into cakes as large as a biscuit, cover each with beaten egg and then with bread crumbs, and fry the cakes a light brown in butter, lard, or dripping.

478. - Beef Tongue - To Cure

Throw a handful of salt over the tongue, seeing that it is sprinkled on both sides, let it remain to drain until the following day, make a pickle of a table-spoonful of common salt, half that quantity of saltpetre, and the same quantity of coarse sugar as of salt; rub this mixture well into the tongue, do so every day for a week; it will then be found necessary to add more salt, a table-spoonful will suffice; in four more days the tongue will be cured sufficiently.

Some persons do not rub the pickle into the tongue, but let it absorb it, merely turning it daily; this method will be found to occupy a month or five weeks before it will be cured. When the tongue is to be dried affix a paper to it with a date; smoke over a wood fire four days unless wrapped in paper, and then as many weeks will be required.

479. - To Dress Beef Tongues

To dress them, boil the tongue tender, it will take five hours; always dress them as they come out of the pickle, unless they have been very long there, then they may be soaked three or four hours in cold water, or if they have been smoked, and hung long, they should be softened by lying in water five or six hours. They should be brought to a boil gently, and then simmer until tender; when they have been on the fire about two hours, and the scum removed as it rises, throw in a bunch of sweet herbs of a tolerable size; it will improve the flavor of the tongue.