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Classic
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page 17
or salt, fill up the place where it has been cut, and cover the top with the
dressing, bake it half an hour, and garnish it with parsley before sending it to
the table.
To Bake Beef's Heart.
After washing the heart, make a rich stuffing with bread and suet, highly
seasoned; fill it with this, and put it in a dutch-oven, or the dripping pan of
a stove, with half a pint of water; let it bake an hour and a half; the gravy
will not need any thickening, as some of the stuffing will fall out. Put the
gravy in the dish.
Beef Alamode.
Take part of a round of beef, bone it, and make holes for stuffing, which is
made of bread, suet, thyme, parsley, chopped onions, mace, cloves, pepper, salt
and a raw egg; stuff the meat, bind it with tape, and put it in a dutch-oven,
with a plate in the bottom to keep it from burning; just cover it with water,
and let it stew from three to four hours according to the size.
Make gravy with some of the water it was stewed in, seasoned with claret and
butter, and thickened with flour. If you wish it to taste of any other sort of
wine, add a glass to the gravy.
Beef Steak.
Choose the tenderest part of beef, cut it an inch thick, broil it gently over
good coals, covered with a plate; have butter, salt, pepper, and a little water
in a dish; and when you turn the beef, dip it in this; be careful to have as
much of the juice as you can. When done, put it in a warm dish, and pour the
basting over, with some more butter.
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