Shin Of Beef Stewed

Crack the bone in two or three places, put it into a stewpan with three quarts of water, a bundle of sweet herbs, a large onion with four cloves stuck in it, three carrots, a head of celery, a dozen berries of black pepper, and the same of allspice: stew very gently over a slow fire for five hours: when the carrots are done, take them out and cut them into small squares; peel and cut ready a couple of turnips, and a couple of dozen of small young onions; boil them till tender in a pint of the liquor the beef was stewed in: when the beef is quite tender take it out carefully with a slice, and put it on a dish while you thicken your gravy: - to do this, mix three tablespoonsful of flour with a teacupful of the beef liquor; stir this thoroughly into the rest of the beef liquor, let it boil up for ten minutes, scum off the fat, strain it through a-sieve,, put your vegetables in to warm; season with pepper, salt, and a wineglass of mushroom catsup, and pour it over the beef.

Send up Wow Wow sauce, No. 328, in a boat Brisket Of Beef Stewed. (No. 494.)

This is prepared in exactly the same way as "soup and bouilli." See No. 5.

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-

Hunters Beef

A round of beef that weighs twenty-five pounds should hang two or three days; then take three ounces of saltpetre, one ounce of coarse sugar, halt an ounce of cloves pounded small, half a pound of common salt; incorporate these ingredients by rubbing them together in a marble mortar; then take the bone out, and rub the meat well with the above mixture, turning it and rubbing it every day for a fortnight.

When you dress it, dip it into cold water to take oft the loose spice; bind it up tight with tape to preserve its form, and put it into a pan with one teacupful of water,, and two of red port wine; cover the meat with plenty of fine chopped suet, and an onion or two minced small; cover the whole with a flour crust to the top or brim of the pan, and let it be baked in six hours. If the beef weighs more, put a proportionate addition of all the ingredients. The gravy you will find a strong consomme, and will make excellent sauce or soup, and being impregnated with salt, will keep several days. The meat must be cut with a very sharp knife to prevent waste, and keep it even and comely to the eye. It is a most excellent standing dish, and for sandwiches: eaten with good vinegar and mustard it is equal to the best brawn, and is one of the economical, yet elegant articles of ready dressed keeping provisions

Ragout Of Beef

Beef for ragooing must be without bone; the rump is excellent: a piece of the thick flank is frequently used for this purpose, or any other that is all meat, and has some fat to it; it should be a thick short piece.

When the beef is ready, make some gravy in the following manner: take a pound and a half of some ordinary piece of beef, and a quarter of a pound of bacon cut into thin slices and lay the bacon in some vinegar till the following ingredients are ready: cut an onion and a shallot into thin slices, pick off the leaves of a sprig of thyme and of win-tersavory; to these put a carrot split, &C,. three blades of mace, a teaspoonful of bay salt, four cloves, and a little pepper: put in all these, with the sliced beef and bacon, into a quart of water, and let them boil very slowly till it comes to a pint; toward the end put in a good toast, brown and hard, but not burnt; give it a boil up, and strain off the gravy. Now flour the piece of beef, and putting it into a stewpan with a piece of butter, fry it brown all over: when it is well browned, pour in a quart of water; stew* it slowly till it is almost enough, then put in your pint of gravy; thicken it if necessary, and add to it a large spoonful or two of mushroom catsup, or port wine, or both; let it have a boil up, and then serve it up. You may add a little elder or basil vinegar, and for a change send up with it stewed cucumbers or celery.