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

Mix with it by degrees all, or a portion, of the gravy that will have run from it, and a little clarified butter; add the seasoning, put it in small pots for use, and cover with a little butter just warmed and poured over. If much gravy is added to it, it will keep but a short time; on the contrary, if a large proportion of butter is used, it may be preserved for some time. _Time._—3½ hours. _Average cost_, for this quantity, 1_s._ 10_d._ _Seasonable_ at any time. * * * * * [COLD MEAT COOKERY. 2.] _Ingredients._—The remains of cold roast or boiled beef, ¼ lb. of butter, cayenne to taste, 2 blades of pounded mace. _Mode._—The outside slices of boiled beef may, with a little trouble, be converted into a very nice addition to the breakfast-table. Cut up the meat into small pieces and pound it well, with a little butter, in a mortar; add a seasoning of cayenne and mace, and be very particular that the latter spice is reduced to the finest powder. When all the ingredients are thoroughly mixed, put them into glass or earthen potting-pots, and pour on the top a coating of clarified butter. _Seasonable_ at any time. _Note._—If cold _roast_ beef is used, remove all pieces of gristle and dry outside pieces, as these do not pound well. BEEF RAGOÛT. [COLD MEAT COOKERY.] _Ingredients._—About 2 lbs. of cold roast beef, 6 onions, pepper, salt, and mixed spices to taste; ½ pint of boiling water, 3 tablespoonfuls of gravy. _Mode._—Cut the beef into rather large pieces, and put them into a stewpan with the onions, which must be sliced. Season well with pepper, salt, and mixed spices, and pour over about ½ pint of boiling water, and gravy in the above proportion (gravy saved from the meat answers the purpose); let the whole stew very gently for about 2 hours, and serve with pickled walnuts, gherkins, or capers, just warmed in the gravy. _Time._—2 hours. _Average cost_, exclusive of the meat, 4_d._ _Seasonable_ at any time. BEEF, Rib-bones of (a pretty Dish).