This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Several varieties having beef for the stock or principal ingredient, or having dice-cut beef in them.
A boiled meat pie. The English make puddings of snipes, partridges, and every kind of meat by lining a deep bowl or mould with suet short paste, placing in the beefsteak or birds with seasoning additions of mushrooms, onions, cayenne, salt, aromatics, sauce and water; cover the top with a sheet of paste; tie a cloth over and boil for 3 or 4 hours.
Similar to beefsteak pudding, baked.
Specialty of a London restaurant. Started like the French bixuf en saucissons named above. Chopped cooked game or other meat seasoned with aromatics, rolled up in shavings of steak to size of corks; these placed in layers in deep pie dish with mushrooms, onions, etc., between. Mussel or oyster liquor for special seasoning; gravy added, top crust and baked.
Is made best of minced raw beef in cold water set in a jar or other vessel surrounded by boiling water, but never allowed to boil, which would coagulate the albumen and make the liquor less nutritious. Some physicians recommend a raw beef tea, the beef scraped into cold water only. Liebigs' extract of meat is beef tea in a concentrated form, only needs diluting to be ready for use.
Is not the same as the a la mode beef of a former page. This, either larded through with strips of fat bacon or has such strips rolled up in it, is braised with herbs and wine and cut in slices across the larding when done. There are at least three or four styles of the dish, depending only upon what is served with it; as Allemande, with raisin sauce; Anglaht, with vegetables; Fran-caise, with a ragout of mushrooms and quenelles in wine sauce.
"In accordance with the custom the Queen's table was furnished at Christmas with a splendid 'baron' of beef, weighing about 300 lbs., which was flanked on either side by a boar's head and a woodcock pie. The huge joint, as is Customary, was roasted at Windsor Castle and thence despatched to Osborne. By the way, why the 'baron' of beef has so lordly a title is not quite clear. As Che joint consists of the beast's two sirloins - or 'sir Loins,' as some people spell the word - not cut asunder, the name may possibly have been given on the principle that ore baron is equal to two knights".
"Beef and mutton was the diet that bred that hardy race of mortals who won the fields of Cressy and Agincourt. I need not get up so far as the history of Guy, Earl of Warwick, who is well known to have eaten up a dun cow of his own killing. The renowned king Arthur is generally looked upon as the first who ever sat down to a whole roasted ox, which was certainly the best way to preserve the gravy; and it is further added that he and his knights sat about it at his round table," and usually consumed it to the very bones before they would enter upon debate of moment." /