This section is from the book "The Culinary Handbook", by Charles Fellows. Also available from Amazon: The Culinary Handbook.
The thick flank is the part generally used; divided lengthwise in its natural section, it is put in a pickle of salt, saltpetre, sugar and molasses for two weeks, then hung up and smoked like hams, (also called smoked beef).
Very thin slices or shavings of dried beef, blanched, drained, and mixed into cream sauce or reduced cream.
Very thin slices of dried beef, again cut into strips like short matches, blanched, drained, mixed with beaten eggs and a little milk, scrambled around in a pan with a little butter till eggs are set, served either plain, or on toast.
Very thin slices of dried beef, blanched, drained, then tossed with frothing butter over a quick fire; served on toast.
Dried beef put to boil in cold water, scum taken off as it rises, then simmered till tender; served in slices on a bed of spinach.
Very thin slices of dried beef placed on thin slices of buttered brown bread, rolled up like fingers.
Lean brisket of beef boned, placed in saucepan with carrot, onions, turnip, celery, parsley, thyme, bay leaves, whole cloves and mace, covered with stock, saucepan cover put on, simmered till tender, taken up and placed on baking pan, little gravy poured over, put in quick oven till gravy has glazed the meat; served in slices with glazed vegetables and brown sauce.
Lean flank of beef that has been in corned beef brine for a few days, is washed, then put to boil in cold water with carrots, onions, and celery; after coming to the boil, skimmed, then simmered till tender, taken up and glazed in oven like the preceding, served in slices with a suet dumpling, brussels sprouts, shaped piece of carrot and turnip, a boiled onion, and some piquante sauce poured around.
Lean short ribs of beef larded through the lean with seasoned strips of larding pork; put in sauce pan with carrot, onion, celery, parsley, whole cloves and mace with a little garlic, covered with consomme and sherry wine, cover put on, then simmered till tender, meat then taken up, the liquor strained, skimmed, and reduced, half of which is taken to moisten some boiled and drained macaroni, mixed with grated Parmesan cheese. The beef served in portions, garnished with the macaroni, and a spoonful of the remaining glaze poured over the meat, (called, BRAISED BEEF a la PIEMONTAISE).
The lean short ribs of beef cooked same as in the preceding receipt, served in portion pieces, garnished with glazed shapes of carrot, turnip, onions and artichokes, with a little of the glaze poured over the meat, (called, BRAISED BEEF a la BOURGEOISE).
Lean short ribs of beef larded through the lean with strips of seasoned larding pork; put in a sauce pan with a few shallots, half a cup of fresh grated horseradish, parsley and green onions, the meat barely covered with consomme to which is added a bottle of Rhine wine, then simmered till tender and glazy; when done, meat taken up, the liquor strained and skimmed, little red currant jelly and grated orange rind added to it and reduced; the meat served in portion cuts, with a little of the glaze poured over, and garnished with potato croquette mixture rolled into small balls, dipped in beaten eggs, then in flour and fried very quickly in hot fat (called, BRAISED BEEF a la BADEN-BADEN).
 
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