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

or 4 weeks, and afterwards kept in boxes or tubs, amongst dry oat-husks. _Time._—2 or 3 weeks to remain in the brine, to be hung 3 weeks. _Seasonable_ at any time. _Note._—The meat may be boiled fresh from this pickle, instead of smoking it. BEEF SAUSAGES. _Ingredients._—To every lb. of suet allow 2 lbs. of lean beef; seasoning to taste of salt, pepper, and mixed spices. _Mode._—Clear the suet from skin, and chop that and the beef as finely as possible; season with pepper, salt, and spices, and mix the whole well together. Make it into flat cakes, and fry of a nice brown. Many persons pound the meat in a mortar after it is chopped, but this is not necessary when the meat is minced finely. _Time._—10 minutes. _Average cost_, for this quantity, 1_s._ 6_d._ _Seasonable_ at any time. BEEF, Roast Sirloin of. [Illustration: ROAST SIRLOIN OF BEEF.] _Ingredients._—Beef, a little salt. _Mode._—As a joint cannot be well roasted without a good fire, see that it is well made up about ¾ hour before it is required, so that when the joint is put down, it is clear and bright. Choose a nice sirloin, the weight of which should not exceed 16 lbs., as the outside would be too much done, whilst the inside would not be done enough. Spit it or hook it on to the jack firmly, dredge it slightly with flour, and place it near the fire at first. Then draw it to a distance, and keep continually basting until the meat is done. Dish the meat, sprinkle a small quantity of salt over it, empty the dripping-pan of all the dripping, pour in some boiling water, stir it about, and _strain_ over the meat. Garnish with tufts of horseradish, and send horseradish sauce and Yorkshire pudding to table with it. _Time._—A sirloin of 10 lbs., 2½ hours; 14 to 16 lbs., about 4 or 4½ hours. _Average cost_, 8½_d._ per lb. _Sufficient._—A joint of 10 lbs. for 8 or 9 persons. _Seasonable_ at any time. The rump, round, and other pieces of beef are roasted