Brisket Of Beef Bouilli

Procure six or seven pounds (or less) of brisket, put it in a stew-pan and just cover it with cold water; when it simmers, skim it and add a bunch of parsley and one of thyme, a large onion sliced, a head of celery cut in small pieces, a dozen whole grains of allspice and the same of black pepper, a teaspoonful of salt, three carrots peeled and cut in thick slices, two turnips, and four tomatoes peeled and cut in pieces, or half a can of tomatoes; simmer all very slowly for three hours. When the meat is tender, lay it on a dish, take out the stems of the parsley and thyme, thicken with browned flour and pour over the meat, and serve.

Bouilli Of Beef

Procure a thick piece of the round of beef, weighing nine or ten pounds; cut half a pound of fat pickled pork into thin slices, throw them into a stew-pan and turn them about until the fat is beginning to fry out of them; then lay the beef on them and brown it on both sides. When this is done, pour over all cold water to cover the meat; add eight or ten whole cloves; scrape, wash and cut in strips four carrots and add them with one large onion sliced and six tomatoes peeled and cut up; if winter, pour over a can of tomatoes. Cook slowly four or five hours; keep the vessel covered closely. When done, remove the meat, and thicken the gravy with browned flour, adding two tea-spoonsful of burnt sugar; boil it up and pour over the beef.

Round Of Beef Salted

Put the beef into cold water; bring it to a boil; then set on one side, where it will simmer until done. A piece weighing ten pounds will require three or four hours. If you do not serve it until cold, let it remain in the water it was boiled in until it is perfectly cold; then drain it dry and set aside. If served hot, use tomato catsup as a sauce.

Beef's Liver Pickled

Make a pickle to bear an egg, of only salt and water; put the liver in it, with a weight on it to keep it down; turn it once in the pickle. In ten days it will be ready to take out. Hang it up in a cool, dry place. In a few days you may use it. Cut very thin; melt a piece of butter in a pan; put the liver in and stir about until cooked; dust in a little flour; add milk or cream; give a boil up and serve. Cut the liver as thin as you cut dried beef for frizzling.

Ragout Of Cold Beef

Cut into thin slices, cold rare beef, season it with pepper and salt, and a little grated nutmeg; put the bones, cracked into rather small pieces, and all the skins and trimmings of the meat, into a stew-pan, and cover them with cold water and boil them an hour or two before you are ready to make the ragout; strain them in a cullender, return the broth to the stew-pan, add half a large onion chopped finely, a heaping tablespoonful of chopped parsley, half a teacup of tomato catsup, or a teacupful of canned tomato, and a blade of mace; simmer for ten minutes, then put in the meat, let all get boiling hot, by simmering for about ten minutes more; mix a tablespoonful of flour, with butter the size of an egg, and stir it in, give a boil up, add a tablespoonful of browning, and serve. A glass of wine and a tablespoonful of currant jelly may be added for those who like it.

Another

Slice rare cold beef thinly, melt in a frying-pan butter the size of an egg, lay the meat in it, and brown slightly; add to it a blade of mace, cayenne pepper and salt, a wine-glass of mushroom catsup, and a tablespoonful of browned flour; stir all together over the fire, and add half a pint of broth made as above from the bones and trimmings of the beef, simmer five minutes, add a glass of Port wine and a tablespoonful of browning, give a boil up, and serve.