Chapter X
Reading edition
BEEF.
Page
To choose Beef 184
When in season 184
To roast Sirloin or Ribs of Beef 184
Roast Rump of Beef 186
To roast part of a Round of Beef 186
To roast a Fillet of Beef 187
Roast Beef Steak 187
To broil Beef Steaks 187
Beef Steaks à la Française (Entrée) 188
Beef Steaks à la Française (another receipt) (Entrée) 189
Stewed Beef Steak (Entrée) 189
Fried Beef Steaks 189
Beef Stewed in its own Gravy (good and wholesome) 189
Beef or Mutton Cake (very good) (Entrée) 190
German Stew 190
Welsh Stew 191
A good English Stew 191
To stew Shin of Beef 192
French Beef à la Mode (common receipt) 192
Stewed Sirloin of Beef 193
To stew a Rump of Beef 194
Beef Palates (Entrée) 197
Beef Palates (Neapolitan mode) 195
Stewed Ox-tails (Entrée) 195
Broiled Ox-tail (good) (Entrée) 195
To salt and pickle Beef in various ways 196
To salt and boil a round of Beef 196
Hamburgh Pickle for Beef, Hams, and Tongues 197
Another Pickle for Tongues, Beef, and Hams 197
Dutch, or Hung Beef 197
xviCollared Beef 198
Collared Beef (another receipt) 198
A common receipt for Salting Beef 198
Spiced Round of Beef (very highly flavoured) 199
Spiced Beef (good and wholesome) 199
A miniature Round of Beef 199
Beef Roll, or Canellon de Bœuf (Entrée) 201
Minced Collops au Naturel (Entrée) 201
Savoury minced Collops (Entrée) 201
A richer variety of minced Collops (Entrée) 202
Scotch minced Collops 202
Beef Tongues 202
Beef Tongues (a Suffolk receipt) 203
To dress Beef Tongues 203
Bordyke receipt for stewing a Tongue 203
To roast a Beef Heart 204
Beef Kidney 204
Beef Kidney, a plainer way 205
An excellent hash of cold Beef or Mutton 205
A common hash of cold Beef or Mutton 205
Breslaw of Beef (good) 206
Norman Hash 206
French receipt for hashed Bouilli 206
Baked minced Beef 207
Saunders 207
To boil Marrow-bones 207
Baked Marrow-bones 208
Clarified Marrow for keeping 208
Ox-cheek stuffed and baked 208