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

in thin slices, and over that put a piece of paper. Stew them very _gently_ for full 2 hours; for the slower they are done the better. Take them out, remove the skewers, thicken the gravy with butter and flour, and flavour with any store sauce that may be preferred. Give one boil, pour over the meat, and serve. _Time._—2 hours. _Average cost_, 1_s._ per pound. _Sufficient_ for 4 or 5 persons. _Seasonable_ at any time. BEEF OLIVES (Economical). [COLD MEAT COOKERY.] _Ingredients._—The remains of underdone cold roast beef, bread-crumbs, 1 shalot finely minced, pepper and salt to taste, gravy made from the beef bones, thickening of butter and flour, 1 tablespoonful of mushroom ketchup. _Mode._—Cut some slices of underdone roast beef about half an inch thick; sprinkle over them some bread-crumbs, minced shalot, and a little of the fat and seasoning; roll them, and fasten with a small skewer. Have ready some gravy made from the beef bones; put in the pieces of meat, and stew them till tender, which will be in about 1¼ hour, or rather longer. Arrange the meat in a dish, thicken and flavour the gravy, and pour it over the meat, when it is ready to serve. _Time._—1½ hour. _Average cost_, exclusive of the beef, 2_d._ _Seasonable_ at any time. BEEF PALATES, to Dress (an Entrée). _Ingredients._—4 palates, sufficient gravy to cover them, cayenne to taste, 1 tablespoonful of mushroom ketchup, 1 tablespoonful of pickled-onion liquor, thickening of butter and flour. _Mode._—Wash the palates, and put them into a stewpan, with sufficient water to cover them, and let them boil until perfectly tender, or until the upper skin may be easily peeled off. Have ready sufficient gravy to cover them; add a good seasoning of cayenne, and thicken with a little butter kneaded with flour; let it boil up, and skim. Cut the palates into square pieces, put them in the gravy, and let them simmer gently for ½ hour; add ketchup and onion-liquor, give one boil, and serve. _Time._—From 3 to 5 hours to boil the palates. _Sufficient_ for 4 persons. _Seasonable_ at