567. Edgebone Of Beef, A L'Anglaise

Procure a fine edgebone of beef well-covered with rich and delicate-looking fat; take out the kernels, and salt it in the usual manner, by merely rubbing the salt well into the meat; repeat this operation every morning during four days, and then be careful that the beef is turned over in its brine every morning for seven successive days: by this time the edgebone of beef will be ready for use. Next, put it on in cold water, with a couple of carrots and turnips in the pot, and set it to boil gently for about four hours: when done, drain it, trim off the soiled parts of the fat, dish it up, and surround it with alternate groups of well-turned carrots, turnips, summer cabbages, and small suet dumplings; pour gravy under the beef, and send to table.

568. Boiled Round Of Beef, A L'Anglaise

Follow the foregoing directions in every particular - (observing that a round of beef should remain ten days in the brine, and that the time it will require for boiling must necessarily vary, according to the weight of meat); in fact, dress the round of beef according to the old English mariner, garnishing it with the same sort of vegetables as directed to be used for the edgebone, and send it to table with some lightly-seasoned Piquanle sauce, separately in a sauce-boat.

569. Boiled Round Of Beef, A La Chasseur, Or "Hunting

Beef."*

Cure a round of beef according to the directions given for salting a brisket a VEcarlate; it will require a fortnight or three weeks thoroughly to impregnate the beef with the flavor of the herbs, spices, etc. When the round of beef is sufficiently salted, put it on to boil in home-brewed ale; as soon as it is done, dish it up with carrots, turnips, baked Spanish onions, summer-cabbages, or Brussels-sprouts, and small suet dumplings - the whole of these to be placed in groups round the beef; pour some gravy under it, and send to table. Rounds of beef prepared in the foregoing manner-are more frequently sent to table cold, - for breakfast and luncheon; especially at Christmas time, when they are considered a desirable feature on the sideboard.

* The apparently large quantity of ale required to dress a round of beef in this fashion seems at first sight preposterously extravagant; hut it should be borne in mind that this, like others of the more expensive kind of dishes which are supposed to he indulged in only by the wealthy, is in point of fact not so extravagant as it appears: inasmuch m that the liquor in which the spiced beef has been boiled, serves to ameliorate the soup which is now so bountifully supplied twice a week to the poor of the adjacent parishes, by the generous owners of the noble mansions throughout the laud.

570. Stewed Ribs Of Beef, A La Chasseur

Procure three or four small ribs of beef well covered with fat, saw off the spine bone close up to the rib-bones, and with the saw shorten the rib-bones to about ten inches; then daube or interlard the lean right through with fillets of fat bacon or ham, a quarter of an inch square - seasoned with prepared herb-seasoning (No. 1250). Next, cure the ribs of beef, as described for the preparation of the hunting-beef, and when it is ready, wash the brine off in cold water, place the ribs of beef in a braizing-pan on a drainer, garnish with the bruised carcasses of any sort of game, four carrots, four onions, three heads of celery, and a well-garnished fagot, moisten with half a bottle of Sherry, and sufficient broth to cover the beef. Set the pan on the fire to continue gently boiling for about four hours : when the beef is done, drain, trim, and glaze it, put it in the oven to dry the surface, and glaze it again; then dish it up, garnish it round with glazed Spanish onions, and carrots - turned in the shape of pears; sauce the ribs of beef round with a well-finished Madeira sauce (No. 8), and send to table.

It is usual to dress ribs of beef in this manner to be eaten cold ;- for this purpose it is necessary to allow them to cool in their own braize, by which means they are materially benefitted, as they absorb a considerable proportion of the essence - thereby acquiring both flavor and delicacy. When the ribs of beef are cold, take them out of their braize, trim, glaze, and dish them up; surround them with a border of bright aspic-jelly (to be made from the liquor in which the meat has been braized), and send to table.