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Classic
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page 40
put it into a small stew-pan, with some onion or shalot (a very little will do),
a little water, pepper, and salt: boil it till the onion is quite soft; then put
some of the gravy of the meat to it, and the mince. Don't let it boil. Have a
small hot dish with sippets of bread ready, and pour the mince into it, but
first mix a large spoonful of vinegar with it: if shalot-vinegar is used, there
will be no need of the onion nor the raw shalot.
To hash Beef.
Do it the same as in the last receipt; only the meat is to be in slices, and you
may add a spoonful of walnut-liquor or ketchup.
Observe, that it is owing to boiling bashes or minces, that they get hard. All
sorts of stews, or meat dressed a second time, should be only simmered; and this
last only hot through.
Beef -la-vingrette.
Cut a slice of underdone boiled beef three inches thick, and a litle fat; stew
it in half a pint of water, a glass of white wine, a bunch of sweet herbs, an
onion, and a bay-leaf: season it with three cloves pounded, and pepper, till the
liquor is nearly wasted away, turning it once. When cold, serve it. Strain off
the gravy, and mix it with a little vinegar for sauce.
Round of Beef
Should be carefully salted, and wet with the pickle for eight or ten days. The
bone should be cut out first, and the beef skewered and tied up to make it quite
round. It may be stuffed with parsley, if approved; in which case the holes to
admit the parsley must be made with a sharp-pointed knife, and the parsley
coarsely cut and stuffed-in tight. As soon as it boils it should be skimmed, and
afterwards kept boiling very gently.
Rolled Beef that equals Hare.
Take the inside of a large sirloin, soak it in a glass of port wine and a glass
of vinegar mixed, for forty-eight hours; have ready a very fine stuffing, and
bind it up tight. Roast it on a hanging-spit; and baste it with a
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