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

round the rissoles; in this case, it will not be necessary to send any in a tureen. _Time._—From 5 to 10 minutes, according to size. _Average cost_, exclusive of the meat, 5_d._ _Seasonable_ at any time. BEEF, Rolled, to eat like Hare. _Ingredients._—About 5 lbs. of the inside of the sirloin, 2 glasses of port wine, 2 glasses of vinegar, a small quantity of forcemeat, 1 teaspoonful of pounded allspice. _Mode._—Take the inside of a large sirloin, soak it in 1 glass of port wine and 1 glass of vinegar, mixed, and let it remain for 2 days. Make a forcemeat (_see_ FORCEMEAT), lay it on the meat, and bind it up securely. Roast it before a nice clear fire, and baste it with 1 glass each of port wine and vinegar, with which mix a teaspoonful of pounded allspice. Serve, with a good gravy in the dish, and send red-currant jelly to table with it. _Time._—A piece of 5 lbs., about 1½ hour before a brisk fire. _Average cost_, for this quantity, 5_s._ 4_d._ _Sufficient_ for 4 persons. _Seasonable_ at any time. BEEF ROLLS. [COLD MEAT COOKERY.] _Ingredients._—The remains of cold roast or boiled beef, seasoning to taste of salt, pepper, and minced herbs; puff paste. _Mode._—Mince the beef tolerably fine with a _small_ amount of its own fat; add a seasoning of pepper, salt, and chopped herbs; put the whole into a roll of puff paste, and bake for ½ hour, or rather longer, should the roll be very large. Beef patties may be made of cold meat, by mincing and seasoning beef as directed above, and baking in a rich puff paste in patty-tins. _Time._—½ hour. _Seasonable_ at any time. BEEF, Boiled Round of. _Ingredients._—Beef, water. _Mode._—As a whole round of beef, generally speaking, is too large for small families, and very seldom required, we here give the recipe for dressing a portion of the silver side of the round. Take from 12 to 16 lbs., after it has been in salt about 10 days; just wash off the salt, skewer it up in a nice round-looking