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Mrs. Beeton's Dictionary of Every-Day Cookery: The "All About It" Books
by Beeton, Mrs. (Isabella Mary) · Page 76 of 595 · 207,931 words
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[COLD MEAT COOKERY.] _Ingredients._—Ribs of beef bones, 1 onion chopped fine, a few slices of carrot and turnip, ¼ pint of gravy. _Mode._—The bones for this dish should have left on them a slight covering of meat; saw them into pieces 3 inches long; season them with pepper and salt, and put them into a stewpan with the remaining ingredients. Stew gently, until the vegetables are tender, and serve on a flat dish within walls of mashed potatoes, _Time._—¾ hour. _Average cost_, exclusive of the bones, 2_d._ _Seasonable_ at any time. BEEF, Roast Ribs of. _Ingredients._—Beef, a little salt. _Mode._—The fore-rib is considered the primest roasting piece, but the middle-rib is considered the most economical. Let the meat be well hung (should the weather permit), having previously cut off the ends of the bones, which should be salted for a few days, and then boiled. Put the meat down to a nice clear fire, with some clean dripping in the pan, dredge the joint with a little flour, and keep continually basting it all the time it is cooking. Sprinkle some fine salt over it (this must never be done until the joint is dished, as it draws the juices from the meat); pour the dripping from the pan, put in a little boiling water, and _strain_ the gravy over the meat. Garnish with tufts of scraped horseradish, and send horseradish sauce to table with it. A Yorkshire pudding (_see_ PUDDINGS) sometimes accompanies this dish, and, if lightly made and well cooked, will be found a very agreeable addition. _Time._—10 lbs. of beef, 2½ hours; 14 to 16 lbs., from 3½ to 4 hours. _Average cost_, 9_d._ per lb. _Sufficient._—A joint of 10 lbs. sufficient for 8 or 9 persons. _Seasonable_ at any time. BEEF, Roast Ribs of, Boned and Rolled (a very convenient Joint for a small Family). _Ingredients._—1 or 2 ribs of beef. _Mode._—Choose a fine rib of beef, and have it cut according to the weight you require, either wide or narrow. Bone and roll the meat round, secure it with wooden skewers, and, if necessary, bind
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