Grenadines Of Beef

Cut two pounds of the undercut of either the sirloin or the rump of beef into neat cutlets, about the third of an inch thick. Lard them with thin strips of bacon, and put them in a stewpan with a small piece of butter, lightly sprinkling the upper side with pepper and salt. Let them cook very slowly, without approaching frying point, for fifteen minutes, then turn them on the other side, which lightly pepper and salt, and allow the grena-dines to cook for another fifteen minutes. Have ready half a pint of rich, well-flavoured gravy, of a good brown colour, and thick enough to coat the grenadines, which place on the dish, pouring the gravy slowly over them. The dish may be made to look very pretty by a little garnish of sprigs of cauliflower, Brussels-sprouts, or any vegetable in season, but after these are boiled and drained from the water, they must be tossed in a stewpan with a little butter.

Roulades De Boeuf

To make these a fillet of beef must be procured. One of the most convenient ways is to remove the fillet or undercut of the sirloin before roasting. The undercut of the rump - known as fillet steak - is, however, equally suitable for the purpose. There need be no waste in its use, as all the trimmings can be made into pies or stews for the second table. Cut as many slices as you require roulades as thin as possible, lay one at a time flat on the board, cover it with a very thin slice - not quite so large as the beef - of well-cooked bacon, then roll it up very tightly, egg it over, roll it in finely sifted bread-crumbs very highly seasoned with pepper and salt, then put it on a skewer in such a manner as it will keep its shape nicely. As the remainder are prepared place them on the skewer not too close together - four will be sufficient to place on each skewer. Put into the frying-pan a small slice of butter, and when it boils put in the roulades and let them cook gently on one side for ten minutes, when they should be crisp and brown - then turn them on the other side and finish. A very little concentrated gravy, thickened, may be poured round the dish immediately before serving, or they may be sent up without it. The remains of a roasted fillet of beef, or of sirloin, are excellent used for roulades.

Hashed Beef

The only part of cold beef which is suitable for this dish is the undercut of the sirloin, which cut into slices half an inch thick, and place in a stewpan covered with good stock or gravy, one or two minced onions, and a turnip. Let the meat get hot slowly, and stand very gently simmering for three-quarters of an hour. Thicken the gravy, add salt and pepper if necessary, and serve the hash with currant jelly. If liked, a glass of claret and a lump of sugar can be added to the gravy with the thickening. It is usual to place fried or toasted bread round the dish.

Pressed Beef

Take a nice square piece of the thick flank, cure it lightly as directed for spiced beef (p. 34), boil it in stock with a bay leaf and an onion and a bundle of sweet herbs. When perfectly tender place it between two dishes with heavy weights on the top. The next day trim it neatly and glaze. This looks nice, and is improved if when cold it is cut to the size of a deep tin dish, and when placed in it a clear meat jelly is poured over so as to run well underneath it. When turned on to its dish to be served, the meat should be found covered with a bright, clear jelly, a quarter to half an inch thick.

Rolled Beef

Choose a piece of the thick flank long enough to roll well, about four pounds will be enough for a small collaring tin, put it into a pickle as directed for spiced beef. When about to cook, take out the bones and gristle and remove all skin, roll the meat round, secure it with string, and boil gently until it is perfectly tender. Remove the string, put the meat into the collaring tin, set a weight on the top, and let it stand until the next day.

The bones, etc., taken out of the meat should be boiled in the water with it.