163. Bouilli Beef

This receipt is made with the brisket of beef. Take the thickest, and put it into an iron tinned kettle, and cover with water; it is better for being rolled and tied. Put in turnips cut small, carrots, celery, onions, and spice. Boil fast for an hour and three quarters, stew for six hours, adding water as it evaporates. When it has stewed five hours, take about two quarts of the soup, or as much as your tureen will comfortably hold, add to it turnips and carrots cut in dice. The ribs of beef may be cooked much in the same fashion.

164. Beef Bouilli

About ten pounds for a flank or comer dish of the tender end or middle of brisket of beef, tie it across with a string, place it in your second stock pot, keep it covered and boiled for two or three hours; take it up, untie it, and take out the bones: put it on a clean dish with one over it with some weight on the top until cold, then tie it neatly up again, after having trimmed it to a nice square or long shape, then return it to your stewpan until done, take it up and glaze it several times; if ornaments are liked, stick silver skewers ornamented with truffles, capsicums, green gherkins, sweetbreads or cock's combs: if for fish, cray fish or prawns.

165. A Beef Stew

Take two or three pounds of the rump of beef, cut away all the fat and skin, and cut it into pieces about two or three inches square, put it into a stewpan, and pour on to it a quart of broth, let it boil, sprinkle in a little salt and pepper to taste; when it has boiled very gently, or simmered two hours, shred finely a large lemon, add it to the gravy, and in twenty minutes pour in a flavouring composed of two table-. spoonfuls of Harvey's sauce, the juice of the lemon the rind of which has been sliced into the gravy, a spoonful of flour, and a little ketchup, add at pleasure two glasses of Madeira, or one of sherry, or port, a quarter of an hour after the flavouring, and serve.

166. Beef Hashed

Take the bones of the joint to be hashed, and break them small, stew them in very little water, with a bunch of sweet herbs, and a few onions; roll a lump of butter in flour, brown it in a stewpan, pour the gravy to it, and add the meat to be hashed, cut two small onions in thin slices, a carrot also, and a little parsley shred finely; stew gently until the meat is hot through, and serve.

173. Bubble And Squeak

Sprinkle some slices of cold boiled beef with pepper, fry them with a bit of butter of a light brown; boil a cabbage, squeeze it quite dry and chop it small, take the beef out of the frying-pan and lay the cabbage in it, sprinkle a little salt and pepper over it, keep the pan moving over the fire for a few minutes, lay the cabbage in the middle of the dish and the beef around it.

174. Beef Sausages

To three pounds of beef, very lean, put one pound and a half of suet, and chop very finely; season with sage in powder, allspice, pepper, and salt, have skins thoroughly cleaned, and force the meat into them.