532. - Hunters Beef

Hang for three days a round of beef of twenty pounds; at the expiration of that time rub it with brine composed of three ounces of saltpetre, twelve ounces of salt, a spoonful of allspice, one of black pepper, an ounce of coarse brown sugar; before it is rubbed with this mixture it must be boned, and it must be rubbed well every day, turning for a fortnight. When it is to be dressed put it into a stewpan, pour in a pint of water, shred a quantity of mutton suet, cover the meat with it, lay over it a thick crust, attaching it round the edge of the pan, tie over securely with paper, and bake for six hours in an oven moderately heated; take away the paper and crust, chop some parsley very fine, sprinkle it over the beef, and serve it cold.

It will keep some time; the gravy will make a good flavoring for soups.

533. - Minced Beef With Cucumbers

Take a fine rump-steak undressed, and with a sharp knife shred it very fine. Put it into a stewpan with a little clarified butter and some salt; stir it over a quick fire for a few minutes, then add half a pint of good beef gravy; let it boil gently till it becomes of a proper thickness. Cut two fine cucumbers in slices the thickness of a crown-piece, and put them with an onion sliced in a stewpan with some clarified butter, a little vinegar, a lump of sugar, and fry them of a fine brown color; put them into a stewpan with some plain sauce; let it simmer gently till sufficiently done; then lay the mince in the dish, and pour the cucumbers over it; thicken the sauce with a little flour and butter; add the squeeze of a lemon just before serving.

534. - Beef Collops

Cut the inside of ft sirloin, or any other convenient piece, into circular shapes, the size and thickness of a half-crown, flour and fry them; sprinkle with pepper, salt, chopped parsley, and shalot; make a little gravy in the pan; send to table with gherkin or tomato sauce.

Soyer's Receipts. 535. - Bubble And Squeak

I am certain you must know, as well as myself, our hereditary dish called bubble and squeak; but, like the preparation of other things, there is a good way and a bad; and, as you prefer the former to the latter, proceed as follows:- Boil a few greens, or a savoy cabbage (which has been previously well washed), in plain water until tender, which then drain quite dry in a colander or sieve, put it upon a trencher, and chop it rather fine with a knife; then for a pound of salt beef you have in slices, put nearly a quarter of a pound of butter into a frying-pan. in which saute the beef gently but not too dry; when done, keep it hot, put the cabbage in the frying-pan, season with a little salt and pepper, and when hot through, dress it upon a dish, lay the beef over, and serve. Endive or large cabbage-lettuces may be used instead of cabbage, but care must be taken to drain off all the water.

536. - Broiled Bones

Divide them, rub with mustard, pepper, and salt, and broil over a clear fire; serve with fried potatoes; and a little gravy may be added.