559. - Pickle For Beef A La Garrick

Take twenty pounds of salt, three-quarters of a pound of saltpetre, four cakes of sal prunella, two pounds of moist sugar, two cloves of garlic, with which rub the meat well, and leave it rather more than a week, rubbing and turning it over every day.

This pickle is adapted for any thing that is required red.

560. - Spiced Beef

Procure a piece of thin flank of beef about ten pounds in weight, which salt as the last for about a week; when ready split it open with a knife and lay it out flat upon a dresser, having previously prepared six onions chopped very fine, with about ten sprigs of parsley, and the leaves of ten sprigs of thyme, the same of marjoram, two ounces of mixed spice, (without cinnamon) and half an ounce of black pepper, mix all together, spread half upon the beef as it lays before you, then fold it over to its original shape, lay on the remainder of the preparation, roll it up tightly in a cloth, boil, press, and serve as directed in the last article.

561. - To Fricassee Cold Roast Beef

Cut the beef into slices, which should be very thin, put it with some strong broth into a stewpan, add parsley chopped small, an onion scored, and a piece of butter, simmer fifteen minutes, add a glass of port wine, a teaspoonful of pyro-ligneous acid, and the yolk of a couple of eggs; mix well, stew quickly, pot the dish, rub it with a shalot, pour fricassee into it, and serve.

562. - Beef Fricandeau

Take a piece of beef as lean as you can obtain it, lard it well over on one side with pieces of bacon. Place in a stewpan an eschalot, a bunch of sweet herbs, a faggot of parsley, a little cloves, three parts of a quart of good broth, one glass of sherry, and pepper and salt to palate. A clove of garlic may be added to the eschalot if it is not found of sufficient strength to flavor it without. Put on the meat, and stew until tender, take out the gravy, keep the meat covered down close, skim and strain the sauce, boil it until reduced to a glaze. Glaze the beef with it on the side larded, and serve with sauce piquante, or sauce sorrel.

563. - Strasburg Potted Meat

Take a pound and a half of the rump of beef, cut into dice, and put into an earthen jar, with a quarter of a pound of butter at the bottom, tie the jar close up with paper, and set over a pot to boil; when nearly done, add cloves, mace, allspice, nutmeg, salt, and cayenne pepper to taste; then boil till tender, and let it get cold. Pound the meat, with four anchovies washed and boned, add a quarter of a pound of oiled butter, work it well together with the gravy, warm a little, and add cochineal to color. Then press into small pots, and pour melted mutton suet over the top of each.

565. - Bubble And Squeak. (New Receipt.)

Cut into pieces, convenient for frying, cold, roast or boiled beef; pepper, salt, and fry them; when done, lay them on a hot drainer, and while the meat is draining from the fat used in frying them, have in readiness a cabbage already boiled in two waters; chop it small, and put it in the frying-pan with some butter, add a little pepper and salt, keep stirring it, that all of it may be equally done. When taken from the fire, sprinkle over the cabbage a very little vinegar, only enough to give it a slight acid taste. Place the cabbage in the centre of the dish; and arrange the slices of meat neatly around it.