346. Mutton Chops Delicately Stewed, And Good Mutton Broth

Put the chops into a stew-pan with cold water enough to cover them, and an onion; when it is coming to the boil, skim it, cover the pan close, and set it over a very slow fire till the chops are tender; if they have been kept a proper time, they will take about three-quarters of an hour very gentle simmering. Send up turnips with them - they may be boiled with the chops; skim well, and then send all up in a deep dish, with the broth they were stewed in.

347. Minced Collops

Take beef, and chop and mince it very small, to which add some salt and pepper; put this, in its raw state, into small jars, and pour on the top some clarified butter. When intended for use, put the clarified butter into a frying-pan, and slice some onions into the pan, and fry them. Add a little water to it, and then put in the minced meat. Stew it well, and in a few minutes it will be fit. to serve up.

348. Brisket Of Beef, Stewed

This is prepared in exactly the same way as "soup and bouilli."

349. Harricot of Beef - A stewed brisket cut in slices, and sent up with the same sauce of roots, etc.,as we have directed for harricot of mutton, is a most excellent dish, of very moderate expense.

350. Salt Beef Baked

Let a buttock of beef, which has been in salt about a week, be well washed and put into an earthen pan, with a pint of water; cover the pan tight with two or three sheets of foolscap paper; let it bake four or five hours in a moderately heated oven.

351. Beef Baked Like Red Deer, To Be Eaten Cold

Cut buttock of beef longways, beat it well with a rolling pin), and broil it; when it is cold, lard if, and macerate it in wine vinegar, salt, pepper, cloves, mace, and two or three bay leaves, fur two or three days; then bake it in rye paste, let it stand till it is cold, and fill it up with butter; let it stand for a fortnight before it is eaten.

356. Broiled Rump Steaks With Onion Gravy

Peel and slice two large onions, put them into a quart stew-pan, with two table-spoonfuls of water; cover the stew-pan close, set it on a slow fire till the water has boiled away, and the onions have got a little browned, then add half a pint of good broth, and boil the onions till they are tender; strain the broth from them, and chop them very fine, and season with mushroom catsup, pepper, and salt; put the onion into it, and let it boil gently for five minutes, pour it into the dish, and lay it over a broiled rump steak. If instead of broth you use good beef gravy, it will be superlative. Stewed cucumber is another agreeable accompaniment to rump steaks.

357. Bubble And Squeak

For this, as for a hash, select those parts of the joint that have been least done; it is generally made with slices of cold boiled salted beef, sprinkled with a little pepper, and just lightly browned with a bit of butter, in a frying-pan; if it is fried too much, it will be hard. Boil a cabbage, squeeze it quite dry, and chop it small; take the beef out of the frying-pan, and lay the cabbage in it; sprinkle a little pepper and salt over it; keep the pan moving over the fire for a few minutes, lay the cabbage in the middle of the dish, and the meat round it.