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

in the above proportion, taking care that the former are finely minced, and the latter well pounded. Roll the meat up in a cloth as tightly as possible; bind it firmly with broad tape, and boil it gently for 6 hours. Immediately on taking it out of the pot put it under a good weight, without undoing it, and let it remain until cold. This dish is a very nice addition to the breakfast-table. _Time._—6 hours. _Average cost_, for this quantity, 4_s._ _Seasonable_ at any time. _Note._—During the time the beef is in pickle it should be kept cool, and regularly rubbed and turned every day. BEEF COLLOPS. _Ingredients._—2 lbs. of rump-steak, ¼ lb. of butter, 1 pint of gravy (water may be substituted for this), salt and pepper to taste, 1 shalot, finely minced, ½ pickled walnut, 1 teaspoonful of capers. _Mode._—Have the steak cut thin, and divide it in pieces about 3 inches long; beat these with the blade of a knife, and dredge with flour. Put them in a frying-pan with the butter, and let them fry for about 3 minutes; then lay them in a small stewpan, and pour over them the gravy. Add a piece of butter kneaded with a little flour, put in the seasoning and all the other ingredients, and let the whole simmer, but not boil, for 10 minutes. Serve in a hot covered dish. _Time._—10 minutes. _Average cost_, 1_s._ per lb. _Sufficient_ for 4 or 5 persons. _Seasonable_ at any time. BEEF CARVING. =Beef, Aitchbone of.=—A boiled aitchbone of beef is not a difficult joint to carve, as will be seen on reference to the accompanying engraving. By following with the knife the direction of the line from 1 to 2, nice slices will be easily cut. It may be necessary, as in a round of beef, to cut a thick slice off the outside before commencing to serve. [Illustration] =Beef, Brisket of.=—There is but little description necessary to add to show the carving of a boiled brisket of beef beyond the engraving here inserted. The only point to be observed