Lay them in a stewpan, with one large onion cut in quarters, six berries of allspice, the same of black pepper, cover the steaks with boiling water, let them stew gently one hour, thicken the liquor with flour and butter rubbed together on a plate; if a pint of gravy, about one ounce of flour, and the like weight of butter, will do; put it into the stewpan, shake it well over the fire for rive minutes, and it is ready; lay the steaks and onions on a dish and pour the gravy through a sieve over them.
Lard a good fillet of beef, the same as for roasting, join the ends together, and place it in this manner in a stewpan, with some onions, carrots, and a bouquet garni, some consomme and Madeira, cover it with a buttered paper; let it boil for a moment, and afterwards let it boil slowly. Put fire upon the top of your stewpan. When it is done strain the broth through a silk sieve, reduce it, and serve it as a sauce to your meat.
This fillet lies only in the inside of the sirloin next to the chine, and is the tenderest part of the ox; spit this on a small spit, but do not run it through the best part of the meat: roast it gently, and baste it with butter; catch gravy in a dish while the beef is roasting; in the meantime make a sauce for it with sweet herbs and parsley shred fine, the yolks of four eggs, an onion, and some orange-peel chopped small; put these into sweet butter, gravy, a spoonful or two of strong broth and vinegar, stew them all together. Put your beef into this sauce, and serve it hot.
Take a nice bit of lean beef, lard it with bacon, seasoned with pepper, salt, cloves, mace, and allspice. Put it into a stewpan with a pint of broth, a glass of white wine, a bundle of parsley, all sorts of sweet herbs, a clove of garlick, a shallot or two, four cloves, pepper and salt. When the meat is become tender, cover it close; skim the sauce well, and strain it. Set it on the fire, and let it boil till it is re duced to a glaze. Glaze the larded side with this, and serve the meat on sorrel sauce.
Take about six pounds of any piece of beef, except the leg or shin, cut it to pieces about the size of a hen's egg, put them into a stewpan, and just cover them with water, put them over the fire, and when the scum rises, skim it clear off, then put in some cloves, mace, allspice, and whole pepper, tied in a muslin, six heads of celery, cut an inch long and well washed, a carrot or two cut in slices, two turnips cut in dice, a bundle of sweet herbs, some pepper and salt, and a crust of bread; stew it till the meat is tender, and then take out the spice, herbs, and bread; have some crusts of French roll crisped before the fire, put them in a dish, and put the meat, etc. over them. You put in two ounces of Scotch bailey or rice when you put in the herbs.
Is to be managed in exactly the same manner as the round, but will be sooner boiled, as it is not so solid. An H-bone of 201bs. will be done enough in about four hours; of 10lbs. in three hours, more or less, as the weather is hotter or colder. Be sure the boiler is big enough to allow it plenty of water-room: let it be well covered with water: set the pot on one side of the fire to boil gently: if it boils quick at first, no art can make it tender after. The slower it boils, the better it will look, and the tenderer it will be. The same accompanying vegetables as in "Beef Salt Round." Dress plenty of carrots, as cold carrots are a general favorite with cold beef. Mem. - Epicures say, that the soft, fat-like marrow, which lies on the back, is delicious when hot, and the hard fat about the upper corner is best when cold.