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Page 48
Next morning make a stuffing of one pint of bread or cracker crumbs; one
large onion chopped fine; a tablespoonful of sweet marjoram or thyme; half
a teaspoonful each of pepper and ground clove, and a heaping teaspoonful
of salt. Add a large cup of hot water, in which has been melted a heaping
tablespoonful of butter, and stir into the crumbs. Beat an egg light, and
mix with it. If there is more than needed to fill the hole, make gashes in
the meat, and stuff with the remainder. Now bind into shape with a strip
of cotton cloth, sewing or tying it firmly. Put a trivet or small iron
stand into a soup-pot, and lay the beef upon it. Half cover it with cold
water; put in two onions stuck with three cloves each, a large
tablespoonful of salt, and a half teaspoonful of pepper; and stew very
slowly, allowing half an hour to the pound, and turning the meat twice
while cooking. At the end of this time take off the cloth, and put the
meat, which must remain on the trivet, in a roasting-pan. Dredge it
quickly with flour, set into a hot oven, and brown thoroughly. Baste once
with the gravy, and dredge again, the whole operation requiring about half
an hour. The water in the pot should have been reduced to about a pint.
Pour this into the roasting-pan after the meat is taken up, skimming off
every particle of fat. Thicken with a heaping tablespoonful of browned
flour, stirred smooth in a little cold water, and add a tablespoonful of
catchup and two of wine, if desired, though neither is necessary. Taste,
as a little more salt may be required.
The thick part of a leg of veal may be treated in the same manner, both
being good either hot or cold; and a round of beef may be also used
without spicing or stuffing, and browned in the same way, the remains
being either warmed in the gravy or used for hashes or croquettes.
BEEF � LA MODE (_Virginia fashion_).
Use the round, as in the foregoing receipt, and remove the bone; and for
eight pounds allow half a pint of good vinegar; one large onion minced
fine; half a teaspoonful each of mustard, black pepper, clove, and
allspice; and two tablespoonfuls of brown sugar. Cut half a pound of fat
salt pork into lardoons, or strips, two or three inches long and about
half an inch square. Boil the vinegar with the onion and seasoning, and
pour over the strips of pork, and let them stand till cold. Then pour off
the liquor, and thicken it with bread or cracker crumbs. Make incisions in
the beef at regular intervals,--a carving-steel being very good for this
purpose,--and push in the strips of pork. Fill the hole from which the
bone was taken with the rest of the pork and the dressing, and tie the
beef firmly into shape. Put two tablespoonfuls of dripping or lard in a
frying-pan, and brown the meat on all sides. This will take about half an
hour. Now put the meat on a trivet in the kettle; half cover with boiling
water; and add a tablespoonful of salt, a teaspoonful of pepper, an onion
and a small carrot cut fine, and two or three sprigs of parsley. Cook very
slowly, allowing half an hour to a pound, and make gravy by the directions
given for it in the preceding receipt.
_Braised beef_ is prepared by either method given here for _� la mode_
beef, but cooked in a covered iron pan, which comes for the purpose, and
which is good also for beef _� la mode_, or for any tough meat which
requires long cooking, and is made tenderer by keeping in all the steam.
BOILED MUTTON.
A _shoulder_, or _fore-quarter_, of mutton, weighing five or six pounds,
will boil in an hour, as it is so thin. The _leg_, or _hind-quarter_,
requires twenty minutes to the pound; though, if very young and tender, it
will do in less. It can be tried with a knitting-needle to see if it is
tender. It is made whiter and more delicate by boiling in a cloth, but
should be served without it. Boil in well-salted water according to the
rule already given. Boiled or mashed turnips are usually served with it,
and either drawn butter or caper sauce as on p. 169.
_Lamb_ may be boiled in the same manner, but is better roasted; and so
also with _veal_.
BOILED CORNED BEEF.
If to be eaten hot, the _round_ is the best piece. If cold and pressed,
what are called "_plate pieces_"--that is, the brisket, the flank, and
the thin part of the ribs--may be used. Wash, and put into cold water,
allowing half an hour to a pound after it begins to boil. If to be eaten
cold, let it stand in the water till nearly cold, as this makes it richer.
Take out all bones from a thin piece; wrap in a cloth, and put upon a
large platter. Lay a tin sheet over it, and set on a heavy
weight,--flat-irons will do,--and let it stand over-night. Or the meat may
be picked apart with a knife and fork; the fat and lean evenly mixed and
packed into a pan, into which a smaller pan is set on top of the meat, and
the weight in this. Thus marbled slices may be had. All corned beef is
improved by pressing, and all trimmings from it can be used in hash or
croquettes.
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