Mrs. Beeton's Dictionary of Every-Day Cookery: The "All About It" Books

salt. Then put another layer of meat, vegetables, and seasoning; and proceed in this manner until all the ingredients are used. Pour in the gravy and ale (water may be substituted for the former, but it is not so nice), cover with a crust or mashed potatoes, and bake for ½ hour, or rather longer. _Time._—Rather more than ½ hour. _Average cost_, exclusive of the meat, 6_d._ _Sufficient_ for 5 or 6 persons. _Seasonable_ at any time. _Note._—It is as well to parboil the carrots and turnips before adding them to the meat, and to use some of the liquor in which they were boiled as a substitute for gravy; that is to say, when there is no gravy at hand. Be particular to cut the onions in very _thin_ slices. * * * * * [COLD MEAT COOKERY. 2.] _Ingredients._—Slices of cold roast beef, salt and pepper to taste, 1 sliced onion, 1 teaspoonful of minced savoury herbs, 12 tablespoonfuls of gravy or sauce of any kind, mashed potatoes. _Mode._—Butter the sides of a deep dish, and spread mashed potatoes over the bottom of it; on this place layers of beef in thin slices (this may be minced, if there is not sufficient beef to cut into slices), well seasoned with pepper and salt, and a very little onion and herbs, which should be previously fried of a nice brown; then put another layer of mashed potatoes, and beef, and other ingredients, as before; pour in the gravy or sauce, cover the whole with another layer of potatoes, and bake for ½ hour. This may be served in the dish, or turned out. _Time._—½ hour. _Average cost_, exclusive of the cold beef, 6_d._ _Sufficient._—A large pie-dish full for 5 or 6 persons. _Seasonable_ at any time. BEEF-BONES, Broiled. [COLD MEAT COOKERY.] _Ingredients._—The bones of ribs or sirloin; salt, pepper and cayenne. _Mode._—Separate the bones, taking care that the meat on them is not too thick in any part; sprinkle them well with the above seasoning, and broil over a very clear fire. When nicely browned, they are done; but