Bouillie Beef

Put the thick end of a brisket of beef into a kettle, and cover it over with water. Let it boil fast for two hours, then stew it close by the fireside for six hours more: put in with the beef some turnips cut in slices, some carrots, and some celery cut in pieces. About an hour before it is done, take as much stock as will fill your tureen, and boil in it, for an hour, turnips and carrots cut out in little round or square pieces, with some celery, and season it to your taste with salt and pepper. Serve in the tureen.

Bouillie Beef Au Choux

Take six pounds of brisket of beef which has been salted two days : stew in weak stock till tender: whilst stewing, cut a large cabbage in slices, wash clean, then blanch and squeeze it: put into a stewpan with half a pound of fresh butter, an onion stuck with four cloves, half a gill of vinegar, a tea-spoonful of coriander seeds pounded and sifted, a clove of garlic, white pepper and salt: set the whole over a slow fire till the cabbuge is nearly done ; then add a pint of veal stock ("see Sauces), and a little flour; stew the cabbage till tender, without burning it: wipe the beef dry, glaze it; and serve, with the cabbage round it.

Sirloin Of Beef En Epigram

Having roasted a sirloin of beef, take it off the spit, and. raise the skin carefully off. Then cut out the lean part of the beef, but observe not to cut near the ends or sides. Hash the meat in the following manner : cut it into pieces about the size of a crown-piece, put half a pint of stock into a tossing pan, an onion chopped fine, two spoonsful of ketchup, some pepper and salt, six small pickled cucumbers cut in thin slices, and the gravy that comes from the beef, with a little butter rolled in flour. Put in the meat, and toss it up for five minutes ; put it on the sirloin, and then put the skin over, and send it to table.

The Inside Of A Sirloin Of Beef Forced

Lift up the fat of the inside, and with a sharp knife cut off all the meat close to the bone. Chop it small: take a pound of suet, and chop that small; as much grated bread, a little lemon peel, thyme, pepper and salt, half a nutmeg grated, and two eschalots chopped fine. Mix all together with a glass of red wine, and then put the meat into the place you took it from ; cover it with the skin and fat, skewer it down with fine skewers, and cover with paper. The paper must not be taken off till the meat is put on the dish, and your meat must be spitted before you take out the inside. Take a quarter of a pint of red wine, two eschalots shred small, and a spoonful of garlic vinegar ; boil them, and pour into the dish with the gravy that comes out of the meat.

The Inside Of A Bump Of Beef Forced

This must be done nearly in the same manner as the above; only lift up the outside skin, take the middle of the meat, and proceed as before directed. Put it into the same place, and with fine skewers put it down close.