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

boiled beef; butter, cabbage, 1 sliced onion, pepper and salt to taste. _Mode._—Fry the slices of beef gently in a little butter, taking care not to dry them up. Lay them on a flat dish, and cover with fried greens. The greens may be prepared from cabbage sprouts or green savoys. They should be boiled till tender, well drained, minced, and placed till quite hot in a frying-pan, with butter, a sliced onion, and seasoning of pepper and salt. When the onion is done it is ready to serve. _Time._—Altogether, ½ hour. _Average cost_, exclusive of the cold beef, 3_d._ _Seasonable_ at any time. BEEF CAKE. [COLD MEAT COOKERY.] _Ingredients._—The remains of cold roast beef; to each pound of cold meat allow ¼ lb. of bacon or ham; seasoning to taste of pepper and salt, 1 small bunch of minced savoury herbs, 1 or 2 eggs. _Mode._—Mince the beef very finely (if underdone it will be better), add to it the bacon, which must also be chopped very small, and mix well together. Season, stir in the herbs, and bind with an egg, or 2 should 1 not be sufficient. Make it into small square cakes, about ½ inch thick, fry them in hot dripping, drain them, and serve in a dish with good gravy poured round. _Time._—10 minutes. _Average cost_, exclusive of the cold meat, 6_d._ _Seasonable_ at any time. BEEF, Collared. [Illustration: COLLARED BEEF.] _Ingredients._—7 lbs. of the thin end of the flank of beef, 2 oz. of coarse sugar, 6 oz. of salt, 1 oz. of saltpetre, 1 large handful of parsley, minced, 1 dessertspoonful of minced sage, a bunch of savoury herbs, ½ teaspoonful of pounded allspice; salt and pepper to taste. _Mode._—Choose fine tender beef, but not too fat; lay it in a dish, rub in the sugar, salt, and saltpetre, and let it remain in the pickle for a week or ten days, turning and rubbing it every day. Then bone it, remove all the gristle and the coarse skin of the inside part, and sprinkle it thickly with parsley, herbs, spice, and seasoning