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

mushroom ketchup, ½ glass of port wine or strong ale, pepper and salt to taste, a little flour to thicken, 1 onion finely minced, a few slices of cold roast beef. _Mode._—Put all the ingredients but the beef into a stewpan with whatever gravy may have been saved from the meat the day it was roasted; simmer these gently for 10 minutes, then take the stewpan off the fire; let the gravy cool and skim off the fat. Cut the beef into thin slices, dredge them with flour, and lay them in the gravy; let the whole simmer gently for 5 minutes, but not boil, or the meat will be tough and hard. Serve very hot, and garnish with sippets of toasted bread. _Time._—20 minutes. Average cost, exclusive of the cold meat, 4_d._ _Seasonable_ at any time. * * * * * [COLD MEAT COOKERY. 2.] _Ingredients._—The remains of ribs or sirloin of beef, 2 onions, 1 carrot, 1 bunch of savoury herbs, pepper and salt to taste, ½ blade of pounded mace, thickening of flour, rather more than 1 pint of water. _Mode._—Take off all the meat from the bones of ribs or sirloin of beef; remove the outside brown and gristle; place the meat on one side, and well stew the bones and pieces, with the above ingredients, for about 2 hours, till it becomes a strong gravy, and is reduced to rather more than ½ pint; strain this, thicken with a teaspoonful of flour, and let the gravy cool; skim off all the fat; lay in the meat, let it get hot through, but do not allow it to boil; and garnish with sippets of toasted bread. The gravy should be flavoured as in the preceding recipe. _Time._—Rather more than 2 hours. _Average cost_, exclusive of the cold meat, 6_d._ _Seasonable_ at any time. _Note._—Either of the above recipes may be served in walls of mashed potatoes browned; in which case the sippets should be omitted. _Be careful that hashed meat does not boil, or it will become tough._ BEEF, Hunter’s. _Ingredients._—For a round of beef weighing