Scald three-quarters of a pint of oysters in their own liquor; take them out and chop them finely; mince one pound of beef and mutton, and three-quarters of a pound of beef suet; add the oysters, and season with salt, pepper, mace, and two cloves pounded; beat up two eggs, and mix them well with the other ingrethents, and pack it closely into a jar. When to be used, roll it into the firm of small sausages; dip them into the yolk of an egg beaten up; strew grated bread crumbs over them, or dust with flour, and fry them in fresh dripping. Serve them upon fried bread hot.
Salt a piece of brisket (thin part of the flank) or the tops of the ribs, with salt and saltpetre, five days, then boil it gently till extremely tender; put it under a great weight, or in a cheese press, till perfectly cold. It eats excellently cold, and for sandwiches.
Take three pounds of lean beef, salt it two or three days with half a pound of common salt, and half an ounce of saltpetre; divide it into pieces of a pound each, and put it into an earthen pan just sufficient to contain it; pour in half a pint of water; cover it close with paste, and set it in a very slow oven for four hours: when taken from the oven pour the gravy from it into a basin, shred the meat fine, moisten it with the gravy poured from the meat, and pound it thoroughly in a marble mortar with fresh butter, till it becomes a fine paste, season it with black pepper and allspice, or cloves pounded, or grated nutmeg; put it in pots, press it down as close as possible, put a weight on it, and let it stand all night; next day, when it is quite cold, cover it a quarter of an inch thick with clarified butter, and tie it over with paper.
As this is too large for a moderate family, we shall write directions for the dressing half a round. Get the tongue side. Skewer it up tight and round, and tie a fillet of broad tape round it, to keep the skewers in their places. Put it into plenty of cold water, and carefully catch the scum as soon as it rises: let it boil till all the scum is removed, and then put the boiler on one side of the fire, to keep simmering slowly till it is done. Half a round of 151bs. will take about three hours: if it weighs more, give it more time. When you take it up, if any stray scum, etc. sticks to it that has escaped the vigilance of your skimmer, wash it off with a paste-brush: garnish the dishes with carrots and turnips. Send up carrots, turnips, and parsnips, or greens etc. on separate dishes. Peas pudding, and my pudding, are all very proper accompaniments. N. B. - The outside slices, which are generally too much salted and too much boiled, will make a very good relish as potted beef. For using up the remains of a joint of boiled beef, see also Bubble and Squeak.
Take a rump of beef, cut the meat from the bone, flour and fry it, pour over it a little boiling water, about a pint of small beer; add a carrot or two, an onion stuck with cloves, some whole pepper, salt, a piece of lemon-peel, a bunch of sweet herbs; let it stew an hour, then add some good gravy; when the meat is tender take it put, strain the sauce, thicken it with a little flour; add a little celery ready boiled, a little catchup, put in the meat, just simmer it up. Or the celery may be omitted, and the ragout enriched by adding mushrooms fresh or pickled, artichoke-bottoms boiled and quartered, and hard yolks of eggs. A piece of flank, or any piece that can be cut free from bone, will do instead of the rump.