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

in the same manner, allowing for solid joints ¼ hour to every lb. _Note._—The above is the usual method of roasting meat; but to have it in perfection and the juices kept in, the meat should at first be laid _close_ to the fire, and when the outside is set and firm, drawn away to a good distance, and then left to roast very slowly. Where economy is studied, this plan would not answer, as the meat requires to be at the fire double the time of the ordinary way of cooking; consequently, double the quantity of fuel would be consumed. BEEF, Sliced and Broiled (a pretty Dish). [COLD MEAT COOKERY.] _Ingredients._—A few slices of cold roast beef, 4 or 5 potatoes, a thin batter, pepper and salt to taste. _Mode._—Pare the potatoes as you would peel an apple; fry the parings in a thin batter seasoned with salt and pepper, until they are of a light brown colour, and place them on a dish over some slices of beef, which should be nicely seasoned and broiled. _Time._—5 minutes to broil the meat. _Seasonable_ at any time. BEEF, Spiced (to serve Cold). _Ingredients._—14 lbs. of the thick flank or rump of beef, ½ lb. of coarse sugar, 1 oz. of saltpetre, ¼ lb. of pounded allspice, 1 lb. of common salt. _Mode._—Rub the sugar well into the beef, and let it lie for 12 hours; then rub the saltpetre and allspice, both of which should be pounded, over the meat, and let it remain for another 12 hours; then rub in the salt. Turn daily in the liquor for a fortnight, soak it for a few hours in water, dry with a cloth, cover with a coarse paste, put a little water at the bottom of the pan, and bake in a moderate oven for 4 hours. If it is not covered with a paste, be careful to put the beef into a deep vessel, and cover with a plate, or it will be too crisp. During the time the meat is in the oven it should be turned once