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Classic
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page 35
herbs, spice, bread, and eggs, to bind, are a great improvement.
To stew Brisket of Beef.
Put the part that has the hard fat into a stew-pot with a small quantity of
water: let it boil up, and skim it thoroughly; then add carrots, turnips,
onions, celery, and a few pepper-corns. Stew till extremely tender; then take
out the flat bones, and remove all the fat from the soup. Either serve that and
the meat in a tureen; or the soup alone, and the meat on a dish, garnished with
some vegetables. The following sauce is much admired, served with the
beef;--Take half a pint of the soup, and mix it with a spoonful of ketchup, a
glass of port wine, a tea-spoonful of made mustard, a little flour, a bit of
butter, and salt: boil all together a few minutes, then pour it round the meat.
Chop capers, walnuts, red cabbage, pickled cucumbers, and chives or parsley,
small, and put in separate heaps over it.
To press Beef.
Salt a bit of brisket, thin part of the flank, or the tops of the ribs, with
salt and saltpetre five days, then boil it gently till extremely tender: put it
under a great weight, or in a cheese-press, till perfectly cold.
It eats excellently cold, and for sandwiches.
To make Hunters' Beef.
To a round of beef that weighs twenty-five pounds, take three ounces of
saltpetre, three ounces of the coarsest sugar, an ounce of cloves, a nutmeg,
half an ounce of allspice, and three handfuls of common salt, all in the finest
powder.
The beef should hang two or three days; then rub the above well into it, and
turn and rub it every day for two or three weeks. The bone must be taken out at
first. When to be dressed, dip it into cold water, to take off the loose spice,
bind it up tight with tape, and put it into a pan with a tea-cupful of water at
the bottom, cover the top of the meat with shred suet, and the pan with a brown
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