120. Rond De Roeuf En Miniature

Bone a rib of beef, skewer the meat as a fillet of veal, pickle it five days in a brine composed of common salt, saltpetre, bay salt, and coarse sugar; put it into hot water but not boiling water, let it simmer but not boil, if eight or nine pounds it will take two hours and longer in proportion to the weight.

If it is found that the, skewer does not shape it sufficiently like a round of beef, bind it with tape, this will perhaps be proved the best method to proceed with at first.

131. A Salt Round Of Beef

Use the spice as for the fillet of beef, but salt as usual for a round of beef. Let it lie for a Week, frequently rubbing it; boil it in a cloth; send up carrots, and turnips, and suet dumplings, and a little gravy from what it was boiled in, adding a little consomme, or it will be too salt. Young cabbages in a dish, send up.

123. Beef Olives

Cut into slices about half an inch in thickness, the underdone part of cold boiled, or roast beef, cut an eschalot up finely, mix it with some crumbs of bread, powdered with pepper and salt, and cover the slices of meat with them, then roll, and secure them with a skewer; then put them into a stewpan, cover them with the gravy from the beef mixed with water, stew gently, when tender they are done enough, serve them with beef gravy.

123. Rump Of Beef

Take out the large bone of a rump of beef, take your largest larding pin, or the point of your steel will do, cut some pieces of bacon four inches long according to the size of your beef a square, withdraw your steel.and introduce the cut bacon in the holes of the lean part of the beef in several places, then tie up the beef as the brisket, and proceed exactly the same as in the former dish.

124. Stewed Rump Of Beef

Half roast the beef: then place it in the stewpan, add three pints or two quarts of water, according to the weight of the joint, two wine-glasses of vinegar, three of red wine, more if expense be not considered, a bottle not being too much; cider is sometimes used, but the meat may be stewed without it, add three spoonfuls of walnut ketchup, two or three blades of mace, a shalot, a dessert-spoonful of lemon pickle, cayenne pepper, and salt, cover the stewpan close down, stew gently for two hours, or three if the rump of beef is large, take it up and place it in the dish in which it is to be served, keeping it hot in the manner previously prescribed; remove the scum from the gravy in which it has been stewed, and strain it; add half a pint of mushrooms, three table-spoonfuls of port wine, a spoonful of Harvey's sauce, thicken with flour and butter, pour over the beef, garnish with pickles, forcemeat balls, and horseradish. .

125. Hunter's Beef

Hang for three days a round of beef of twenty pounds, at the expiration of that time rub it with brine, composed of three ounces of saltpetre, twelve ounces of salt, a spoonful of allspice, one of black pepper, an ounce of coarse brown sugar; before it is rubbed with this mixture it must be boned, and it must be rubbed well every day, turning for a fortnight. When it is to be dressed put it into a stewpan, pour in a pint of water, shred a quantity of mutton suet, cover the meat with it, lay over it a thick crust, attaching it round the edge of the pan, tie over securely with paper, and bake for six hours in an oven moderately heated; take away the paper and crust, chop some parsley very fine, sprinkle it over the beef, and serve it cold.

It will keep some time; the gravy will make a good flavouring for soups.