Spiced Beef

Take a piece of beef from the fore quarter, weighing ten or twelve pounds. Take one pint of salt, one teacupful of molasses or brown sugar, one tablespoonful ground cloves, allspice and pepper, and two tablespoonfuls of pulverized saltpetre. Place the beef in a deep pan; rub with this mixture. Turn and rub each side twice a day for a week. Then wash off the spices; put in a pot of boiling water, and as often as it boils hard, turn in a teacupful of cold water. It must simmer for five hours on the back part of the stove. Press under a heavy weight till it is cold. You can use the pickle again, first rubbing into the meat a handful of salt. This is good to pickle tongue also.

Stock

The liquor in which a joint of meat has been boiled, trimmings of fresh meat, poultry, shank bones, roast beef bones, any pieces the larder may furnish; crack the bones, put all into the soup pot, cover with cold water, and simmer gently six hours; skim carefully and strain; when cold, remove the fat from top. Put the stock over the fire and boil down until it is almost a thick jelly. This is used to glaze a roast fillet of beef; or to add when you cook beef a la mode.

How To Roast A Fillet Of Beef

Lard it, and bind it carefully to the skewer with a small wire; cover the fillet with sweet salad oil and a little lemon juice. Put it into a hot oven; baste it frequently; five minutes before taking it away from the fire, glaze the fillet three times with a glazing brush. When the fillet is carved at table, the little juice which falls into the dish should be poured over each of the slices.

Croquettes Of Calf's Brains

Wash the brains very thoroughly until they are free from membranous matter and perfectly white. Beat them smooth; season with a pinch of powdered sage, pepper and salt. Add two tablespoonfuls of fine bread crumbs moistened with milk, and a beaten egg. Roll into balls with floured hands, dip in the beaten egg, then in cracker crumbs, and fry in butter or veal drippings. These are nice with boiled spinach.

Fricatelli

Chop raw fresh pork very fine, add a little salt, plenty of pepper, and two small onions, chopped fine, half as much bread as there is meat, soaked until soft, two eggs; mix well together, make into oblong patties, and fry like oysters. These are nice for breakfast; if used for supper, serve with sliced lemon.

Roast Spare-Rib

"When you put it in the oven cover it with a greased paper until it is half done. Remove it then, dredge with flour. A few minutes later, baste once with butter, and afterwards, every little while, with its own gravy. This is necessary, the spare-rib being a very dry piece. Just before you take it up, strew over the surface thickly with fine bread crumbs seasoned with powdered sage, pepper and salt, and a small onion minced into almost invisible bits. Let it cook five minutes, and baste once more with butter. Skim the gravy, add a half cupful of hot water, thicken with browned flour, squeeze in the juice of a lemon, strain, and pour over the meat in the dish.