Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

and serve the rest in a gravy-boat. Rolled boiled beef (An English recipe) Cut an oblong piece of beef from the flank. It should be two inches thick, twelve inches long and six wide. Lay it on a dish and spread upon it this forcemeat: A cupful of cracker crumbs, two tablespoonfuls of finely-chopped salt pork, half a teaspoonful of salt, one saltspoonful, each, of thyme, marjoram, and sage, half a saltspoonful of pepper, a few drops of onion juice, or one teaspoonful of chopped onion, and one egg. Moisten with a good stock until soft enough to spread over the meat. Roll as you would a valise pudding, tie about with pack-thread and sew up in mosquito netting or cheese-cloth. Put on in plenty of boiling water and cook slowly for four hours. Let it lie in the water until the latter is a little more than lukewarm, and put under a heavy weight until next day. Remove the cloth, cut the strings and serve cold with horseradish sauce. Corned beef is very good prepared in this way. Add vinegar to the water in which it is boiled and omit the pork from the stuffing. Beef à la mode (No. 1) Cut two pounds of lean beef from the round into strips. Cover the bottom of a pudding-dish with thin strips of bacon, then put in half the meat and strew over this carrots, turnips and onions, sliced very thin. There should be four of these, part of them going over the first layer of beef, the remainder over the second layer of beef. With them go two bay-leaves broken into bits. Cover all with stock, make a paste of flour and water, rolling it out as for pie crust, cover the top of the bake-dish with this, pinching it down about the edges so that no steam may escape. Bake for two hours in a steady oven, remove the paste cover, and send the dish at once to the table. Beef à la mode (No. 2) Have a solid piece cut from the round, and tie into shape