The accomplisht cook Part 26

_A Turkish Dish of Meat._

Take an interlarded piece of beef, cut it into thin slices, and put it into a pot that hath a close cover, or stewing-pan; then put it into a good quant.i.ty of clean picked rice, skin it very well, and put it into a quant.i.ty of whole pepper, two or three whole onions, and let this boil very well, then take out the onions, and dish it on sippets, the thicker it is the better.

_To boil a Chine, Rump, Surloin, Brisket, Rib, Flank, b.u.t.tock, or Fillet of Beef poudered._

Take any of these, and give them in Summer a weeks powdering, in Winter a fortnight, stuff them or plain; if you stuff them, do it with all manner of sweet herbs, fat beef minced, and some nutmeg; serve them on brewis, with roots of cabbidge boil'd in milk, with beaten b.u.t.ter. _&c._

_To pickle roast Beef, Chine, Surloin, Rib, Brisket, Flank, or Neats-Tongues._

Take any of the foresaid beef, as chine or fore-rib, & stuff it with penniroyal, or other sweet herbs, or parsley minced small, and some salt, p.r.i.c.k in here & there a few whole cloves, roast it; and then take claret wine, wine vinegar, whole pepper, rosemary, and bayes, and tyme, bound up close in a bundle, and boil'd in some claret-wine, and wine-vinegar, make the pickle, and put some salt to it; then pack it up close in a barrel that will but just hold it, put the pickle to it, close it on the head, and keep it for your use.

_To stew Beef in gobbets, in the French Fashion._

Take a flank of beef, or any part but the leg, cut it into slices or gobbits as big as a pullets egg, with some gobbits of fat, and boil it in a pot or pipkin with some fair spring water, sc.u.m it clean, and put to it an hour after it hath boil'd carrots, parsnips, turnips, great onions, salt, some cloves, mace, and whole pepper, cover it close, and stew it till it be very tender; then half an hour before dinner, put into it some picked tyme, parsley, winter-savory, sweet marjoram, sorrel and spinage, (being a little bruised with the back of a ladle) and some claret-wine; then dish it on fine sippets, and serve it to the table hot, garnish it with grapes, barberries, or gooseberries, sometimes use spices, the bottoms of boil'd artichocks put into beaten b.u.t.ter, and grated nutmeg, garnished with barberries.

_Stewed Collops of Beef._

Take some of the b.u.t.tock of beef, and cut it into thin slices cross the grain of the meat, then hack them and fry them in sweet b.u.t.ter, and being fryed fine and brown put them in a pipkin with some strong broth, a little claret wine, and some nutmeg, stew it very tender; and half an hour before you dish it, put to it some good gravy, elder-vinegar, and a clove or two; when you serve it, put some juyce of orange, and three or four slices on it, stew down the gravy somewhat thick, and put into it when you dish it some beaten b.u.t.ter.

_Olives of Beef stewed and roast._

Take a b.u.t.tock of beef, and cut some of it into thin slices as broad as your hand, then hack them with the back of a knife, lard them with small lard, and season them with pepper, salt, and nutmeg, then make a farsing with some sweet herbs, tyme, onions, the yolks of hard eggs, beef-suet or lard all minced, some salt, barberries, grapes or gooseberris, season it with the former spices lightly, and work it up together, then lay it on the slices, and roul them up round with some caul of veal, beef, or mutton, bake them in a dish within the oven, or roast them, then put them in a pipkin with some b.u.t.ter, and saffron, or none; blow off the fat from the gravy, and put it to them, with some artichocks, potato's, or skirrets blanched, being first boil'd, a little claret-wine, and serve them on sippets with some slic't orange, lemon, barberries, grapes or gooseberries.

_To Make a Hash of raw Beef._

Mince it very small with some beef-suet or lard, and some sweet herbs, some beaten cloves and mace, pepper, nutmeg and a whole onion or two, stew all together in a pipkin, with some blanched chesnuts, strong broth, and some claret; let it stew softly the s.p.a.ce of three hours, that it may be very tender, then blow off the fat, dish it, and serve it on sippets, garnish it with barberries, grapes, or gooseberries.

_To make a Hash of Beef otherways._

Take some of the b.u.t.tock, cut it into thin slices, and hack them with the back of your knife, then fry them with sweet b.u.t.ter, and being fried put them into a pipkin with some claret, strong broth, or gravy, cloves, mace, pepper, salt, and sweet b.u.t.ter; being tender stewed serve them on fine sippets, with slic't lemon, grapes, barberries, or goosberries, and rub the dish with a clove of garlick.

_Otherways._

Cut some b.u.t.tock-beef into thin slices, and hack it with the back of a knife, then have some slices of interlarded bacon; stew them together in a pipkin, with some gravy, claret-wine, and strong broth, cloves, mace, pepper, and salt; being tender stewed, serve it on French bread sippets.

_Otherways._

Being roasted and cold cut it into very fine thin slices, then put some gravy to it, nutmeg, salt, a little thin slic't onion, and claret-wine, stew it in a pipkin, and being well stewed dish it and serve it up, run it over with beaten b.u.t.ter and slic't lemon, garnish the dish with sippets, _&c._

_Carbonadoes of Beef, raw, roasted, or toasted._

Take a fat surloin, or the fore-rib, and cut it into steaks half an inch thick, sprinkle it with salt, and broil it on the embers on a very temperate fire, and in an hour it will be broild enough; then serve it with gravy, and onions minced and boil'd in vinegar, and pepper, or juyce of oranges, nutmeg, and gravy, or vinegar, and pepper only, or gravy alone.

Or steep the beef in claret wine, salt, pepper, nutmeg, and broil them as the former, boil up the gravy where it was steeped, and serve it for sauce with beaten b.u.t.ter.

As thus you may also broil or toast the sweet-breads when they are new, and serve them with gravy.

_To Carbonado, broil or toast Beef in the Italian fashion._

Take the ribs, cut them into steaks & hack them, then season them with pepper, salt, and coriander-seed, being first sprinkled with rose-vinegar, or elder vinegar, then lay them one upon another in a dish the s.p.a.ce of an hour, and broil or toast them before the fire, and serve them with the gravy that came from them, or juyce of orange and the gravy boild together. Thus also you may do heifers'

udders, oxe-cheeks, or neats-tongues, being first tender broild or roasted.

In this way also you may make Scotch Collops in thin slices, hack them with your knife, being salted, and fine and softly broil'd serve them with gravy.

_Beef fried divers ways, raw or roasted._

1. Cut it in slices half an inch thick, and three fingers broad, salt it a little, and being hacked with the back of your knife, fry it in b.u.t.ter with a temperate fire.

2. Cut the other a quarter of an inch thick; and fry it as the former.

3. Cut the other collop to fry as thick as half a crown, and as long as a card: hack them and fry them as the former, but fry them not to hard.

Thus you may fry sweetbreads of the beef.

_Beef fried otherways, being roasted and cold._

Slice it into good big slices, then fry them in b.u.t.ter, and serve them with b.u.t.ter and vinegar, garnish them with fried parsley.

_Sauces for the raw fried Beef._

1. Beaten b.u.t.ter, with slic't lemon beaten together.

2. Gravy and b.u.t.ter.

3. Mustard, b.u.t.ter, and vinegar.

4. b.u.t.ter, vinegar, minced capers, and nutmeg.

For the garnish of this fried meat, either parsley, sage, clary, onions, apples, carrots, parsnips, skirrets, spinage, artichocks, pears, quinces, slic't oranges, or lemons, or fry them in b.u.t.ter.

Thus you may fry sweet-breads, udders, and tongues in any of the foresaid ways, with the same sauces and garnish.

_To bake Beef in Lumps several ways, or Tongues in lumps raw, or Heifer Udders raw or boil'd._