The Art of Cookery Part 4

TAKE the fillet from the under part of a rump of beef, cut it into small thin slices, and fry them till three parts done; then add to them slices of pickle cuc.u.mbers, small mushrooms stewed, blanched oysters, some good-seasoned cullis, and stew them till tender.

_Fillet of Beef larded._

TAKE a fillet or piece of a rump, force it and lard it with bacon, turn it round like a fillet of veal, roast it, glaize the top, and serve it up with the following sauce made with cullis, lemon pickle, and ketchup; add likewise some scalded celery heads and b.u.t.ton onions; then stew till tender, and put the sauce round the beef.

_Beef Pallets._

SCALD and scale the pallets clean, and boil them till tender; when cool roll them up with forcemeat in the middle, and tie them with thread; braise them as white as possible and serve them up with a sauce made of ham, breast of fowl, pickle cuc.u.mbers, omlets of eggs, and good-seasoned cullis or benshamelle.

N. B. The ham, &c. are to be cut in the form of dice, and the omlets made as omlets for garnishing.

_Rump of Beef a-la-daube, or braised._

BONE a rump of beef and daub it with slips of fat bacon, seasoned with sweet herbs, eschallots, beaten spices, pepper, and salt. Bind it round with packthread, and braise it till tender; then wipe it dry, glaize the top, and serve it up with the sauce round. Either Spanish onion sauce, or savoy, haricot, or ashee sauce may be used.

N. B. It may be served with the sauce either plain or daubed.

_To make Spanish Onion Sauce._

BRAISE six Spanish onions with the beef till three parts done; then peel them, and add some good cullis, seasoned with cayenne pepper, salt, lemon juice, and a little sifted lump sugar, and stew them till tender.

_Savoy Sauce._

CUT some savoys in quarters, blanch them, and then tie them round and braise them with the beef till half done. Take them out of the liquor, cut off the string, and put them into a stewpan with good strong cullis, and simmer them till tender.

_Ashee Sauce._

TAKE some pickle cuc.u.mbers chopped small, then capers, parsley, eschallots, breast of a fowl, lean of ham, carrots, and yolks and whites of eggs. Then add to them a good-seasoned cullis and a little mushroom ketchup. Simmer all together a quarter of an hour.

N. B. The ham, fowl, egg, and carrot to be boiled before they are chopped.

_Brisket of Beef with Spanish Onions._

TO be done in the same manner as the rump, but not to be daubed with bacon.

_Brisket of Beef with Ashee or Haricot._

TO be done in the same manner as the preceding.

_Rump of Beef a-la mode._

BONE the rump, daub it with slips of fat bacon seasoned with sweet herbs, beaten spices, and pepper and salt. Bind it round with packthread, put it into a braising pan, cover it with some veal stock, make it boil, skim it, and add a pint of red port, some onions, turnips, celery, a few bay leaves, garlick, champignons, a few whole allspice, and a little mace. Let it stew till nearly done; then take it out of the liquor, cut off the strings, wipe it dry, and put it into a clean stewpan. Then strain the liquor, skim the fat off clean, season with cayenne, salt, a gill of vinegar, lemon pickle, and a small quant.i.ty of juice of lemon; add a little colour, clear it with whites of eggs, and strain it through a tamis cloth to the beef. Stew it gently till done, and serve it up in a deep dish.

N. B. To the liquor, when cleared with eggs and strained, may be added some pa.s.sing of flour and b.u.t.ter, by way of thickening, if approved. The reason for clearing the liquor is, that it will make it appear bright either thickened or plain.

_Baked Beef._

BONE a leg of beef, wash it clean, chop plenty of parsley, a middling quant.i.ty of thyme, eschallots, marjoram, savory, and a little basil.

Then mix them together, and add a small quant.i.ty of beaten allspice, mace, cloves, pepper, and salt. Rub the beef well with the ingredients, set it in an earthen pan, put to it a gill of vinegar, half a pint of red port, eight middling-sized whole onions peeled, two bay leaves, a few fresh or dried champignons. Let the meat remain till next day; then add a sufficient quant.i.ty of water to it, cover the pan close, and bake the meat till tender.

_Marrow Bones._

CHOP the bones at each end so as to stand steady; then wash them clean, saw them in halves, set them upright in a saucepan with water, and boil them two hours. Serve them up very hot, and with fresh toasted bread.

_Mutton Rumps marinated._

CLEAN and cut the rumps of an equal length, and lay them in a pan and the marinate liquor for a whole night; then pa.s.s them in b.u.t.ter till nearly done. Lay them on a dish to cool, wash them over with yolk of egg, and breadcrumb them. Fry them gently in boiling lard till done, and of a nice colour. Drain them dry, and serve them up with a very good-seasoned cullis sauce and ketchup in it.

N. B. In the same manner may be done mutton steaks.

_To make Marinate._

TAKE a little gravy, vinegar, salt, whole black pepper, a few bay leaves, onions sliced, a clove of garlick, and a little thyme. Boil all together and strain it.

_Haricot Mutton Cutlets._

CUT a loin or best end of a neck of mutton into steaks, trim them neat, and fry them till three parts done, and of a nice colour. Put them into a stewpan, add a little liquor to preserve them from burning, and simmer till tender. Lay the steaks round in a dish, and serve them up with haricot sauce over.

N. B. The essence that the steaks were stewed in to be strained, skimmed clean from fat, and added to the sauce.

_Fillet of Mutton with Cuc.u.mbers._

TAKE the best end of a neck of mutton, cut off the under bone, leaving the long ones on; then trim it neat, lard it, or let it remain plain; roast it gently, glaize it, and serve it up with cuc.u.mber sauce under.

_Stewed Cuc.u.mbers._

TAKE fresh gathered cuc.u.mbers, pare them, cut them into shapes if seedy, or slices if young. Put them into a stewpan, and add a little salt, vinegar, and an onion. Simmer them over a fire till nearly done and the liquor reduced, or fry them with a bit of fresh b.u.t.ter, and add a good strong cullis. Let the cuc.u.mbers stew till done, and serve them up with the mutton, which may be roasted with larding (or plain).

N. B. The cuc.u.mbers may be served as an entree of itself, and fried bread put round them.

_Mutton Cutlets with Potatoes._