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

sieve. If too acid, add sugar; a little cabbage-lettuce boiled with the sorrel will be found an improvement. _Time._—2 hours to gently stew the meat. _Average cost_, for this quantity, 4_s._ _Sufficient_ for 6 persons. _Seasonable_ at any time. BEEF, Fried Salt. [COLD MEAT COOKERY.] _Ingredients._—A few slices of cold salt beef, pepper to taste, ½ lb. of butter, mashed potatoes. _Mode._—Cut any part of cold salt beef into thin slices, fry them gently in butter, and season with a little pepper. Have ready some very hot mashed potatoes, lay the slices of beef on them, and garnish with 3 or 4 pickled gherkins. Cold salt beef, warmed in a little liquor from mixed pickle, drained, and served as above, will be found good. _Time._—About 5 minutes. _Average cost_, exclusive of the meat, 4_d._ _Seasonable_ at any time. BEEF FRITTERS. [COLD MEAT COOKERY.] _Ingredients._—The remains of cold roast beef, pepper and salt to taste, ¾ lb. of flour, ½ pint of water, 2 oz. of butter, the whites of 2 eggs. _Mode._—Mix very smoothly, and, by degrees, the flour with the above proportion of water; stir in 2 oz. of butter, which must be melted but not oiled, and, just before it is to be used, add the whites of two well-whisked eggs. Should the batter be too thick, more water must be added. Pare down the cold beef into thin shreds, season with pepper and salt, and mix it with the batter. Drop a small quantity at a time into a pan of boiling lard, and fry from 7 to 10 minutes, according to the size. When done on one side, turn and brown them on the other. Let them dry for a minute or two before the fire, and serve on a folded napkin. A small quantity of finely-minced onions, mixed with the batter, is an improvement. _Time._—From 7 to 10 minutes. _Average cost_, exclusive of the meat, 6_d._ _Seasonable_ at any time. BEEF, Hashed. [COLD MEAT COOKERY. 1.] _Ingredients._—Gravy saved from the meat, 1 teaspoonful of tomato sauce, one teaspoonful of Harvey’s sauce, one teaspoonful of good