Cut a piece of lean beef into thin slices like Scotch collops, lard it thick with bacon, and put it into a pan with salt, pepper, mace, two or three bay leaves, and a bunch of sweet herbs; bake it; then clear out all the gravy, and fill it up with clarified butter.
Salt a round of beef moderately upon the tops and sides, put it upon sticks, or the tongs of a cheese-tub, over a tub of cold water, and the salt will be drawn through it, so that it will be fit for boiling next day.
To rub for half an hour into any piece of beef a good quantity of salt, and let it lie for three or four days without touching it, when it may be used. 1
The noble sirloin of about fifteen pounds (if much thicker, the outside will be done too much before the inside is enough), will require to be before the fire about three and a half or four hours; take care to spit it evenly, that it may not be heavier on one side than the other; put a little clean dripping into the drippingpan, (tie a sheet of paper over it to preserve the fat), baste it well as soon as it is put down, and every quarter of an hour all the time it is roasting, till the last half hour; then take off the paper, and make some gravy for it; stir the fire and make it clear: to brown and froth it, sprinkle a little salt over it, baste it with butter, and dredge it with flour; let it go a few minutes longer, till the froth rises, take it up, put it on the dish, etc. Garnish it with hillocks of horse-radish, scraped as fine as possible with a very sharp knife. A York-shirs pudding is an excellent accompaniment.
Desire the butcher to saw the bone into three or four pieces, put it into a stewpan, and just cover it with cold water; when it simmers, skim it clean; then put in a bundle of sweet herbs, a large onion, a head of celery, a dozen berries of black pepper, and the same of allspice: stew very gently over a slow fire till the meat is tender; this will take from about three hours and a half, to four and a half. Take three carrots, peel and cut them into small squares; peel and cut ready in small squares a couple of turnips, with a couple of dozen of small young round silver button onions; boil them, till tender; the turnips and onions will be enough in about fifteen minutes; the carrots will require about twice as long: drain them dry. When the beef is quite tender, take it out carefully with a slice, and put it on a dish while you thicken a pint and a half of the gravy: to do this, mix three table-spoonfuls of flour with a tea-cupful of the beef liquor; stir this thoroughly together till it boils, skim off the fat, strain it through a sieve, and put your vegetables in to warm; season with pepper, salt, and a wine-glass of mushroom catchup, or Port wine, or both, ana your it over the beef. Dr. Kitchener commends this dish as one of the very best that can be carried to table, and advises it be called Ragout Beef. A leg of Mutton is excellent dressed the same way.
Mix a little mace, cloves, alispice, black pepper, and saltpetre together, rub it well into two pounds of tender lean beef; let it lie six days, turning it daily, and rubbing it with the pickle; then roll and tie it firmly with tape; put it and the pickle into a small jar, with a slice or two of beef suet under and over it; the it closely, and bake it an hour. It is eaten cold, cut in thin slices, and garnish with parsley. if long kept, the color fades.
Cut a pound of lean gravy meat into thin slices; put it into a quart and half a pint of cold water; set it over a very gentle fire, where it will become gradually warm; when the scum rises, let it continue simmering gently for about an hour; then strain it through a fine sieve or a napkin; let it stand ten minutes to settle, and then pour off the clear tea. N. B. - An onion, and a few grains of black pepper, are sometimes added. If the meat is boiled till it is thoroughly tender, you may mince it and pound it and make potted beef.
Let your tripe be very white, cut it into slips, put it into some boiled gravy, with a little cream and a bit of butter mixed with flour; stir it till the butter is melted; add a little white wine, lemon-peel grated, chopped parsley, pepper and salt, pickled mushrooms, or lemon-juice; shake all together; stew it a little.