480. - A Family Stew Of Beef

Take any piece of beef good for stewing, cut it into small pieces, slice two or three large onions, and put them into the stewpan with two ounces of butter or good beef-dripping. When melted, dredge in some flour, add the meat also dredged with flour, and enough water to keep it from burning. When the gravy has drawn, fill up with boiling water, let it come to a boil gently, skim the pot well, then add a spoonful of mixed spices, and a bay-leaf or two; set the pan by the side of the fire to stew slowly for a couple of hours. Eleven pounds of meat will take four hours. This dish may be thickened like Irish stew, with potatoes, or it may be served with the addition of chopped vegetables of all kinds, previously fried.

482. - Beef Olives

Cut some handsome steaks, flatten them well with a roller, dredge them well with a small quantity of white pepper and salt, have some forcemeat, made with the fat and lean of veal mixed together, a small bit of lean ham or bacon, parsley, and sweet herbs, with a few bread crumbs, all beaten in a mortar, and mixed with an egg; lay a little over each steak, and roll them up tightly, fastening with a skewer; dip them in the yolk of an egg, then in crumbs of bread, and fry them of a pale brown; rolling up each separate steak, and binding it together with thread; dish them with brown sauce, in which put a glass of white wine, with some strong gravy, seasoned with cayenne.

483. - Bceuf Tremblant

Cut a handsome piece of beef from the rump, either a fillet or square; hang it up for four days, then put it all night to soak in a pickle of salt and vinegar; put it into a stewpan, and let it be covered with water; add a seasoning of whole pepper and salt, a bundle of swe3t herbs, and an onion. Let it simmer very slowly as long as it will hang together, taking care to skim it well. Strain the gravy, and add to it carrots previously boiled, and cut into pieces an inch long; add also a few capers and a mushroom, with a glass of wine and the juice of a lemon. TV hen the beef has been sufficiently stewed take it up, and set it for a short time in a Dutch oven, and glaze it, or brown it with a salamander.

486. - Hung Beef

Take twelve to fourteen pounds of the flank of beef, throw over it a handful of salt; let it drain twenty-four hours. Make a brine of one pound of salt, one ounce of saltpetre; let them be quite dry, and pound them to a fine powder before using, a quarter of a pound of bay salt and two ounces of coarse sugar. If it is intended to make the beef red, add three grains of cochineal; rub the beef with this brine for a week, and then turn it; let it remain two days, and then rub it again for seven or eight days; then let it drain from the pickle. Send it to the baker's to be smoked. When wanted for dressing, put it into cold water more than enough to cover it, boil gradually until enough, and put it under a heavy weight while hot. It may be served with carrots and greens, or, if for grating, choose a lean piece, put it in boiling water; keep it boiling rapidly; four pounds will take an hour.