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Classic
Cook Books
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page 30
make a forcemeat of bread crumbs, fat bacon chopped, parsley, a little onion,
some shred suet, pounded mace, pepper and salt; mix it up with the yelks of
eggs, and spread a thin layer over each slice of beef, roll it up tight, and
secure the rolls with skewers, set them before the fire, and turn them till they
are a nice brown; have ready a pint of good gravy, thickened with brown flour
and a spoonful of butter, a gill of red wine, with two spoonsful of mushroom
catsup, lay the rolls in it, and stew them till tender; garnish with forcemeat
balls.
TO STEW A RUMP OF BEEF.
TAKE out as much of the bone as can be done with a saw, that it may lie flat on
the dish, stuff it with forcemeat made as before directed, lay it in a pot with
two quarts of water, a pint of red wine, some carrots and turnips cut in small
pieces and stewed over it, a head of cellery cut up, a few cloves of garlic,
some pounded cloves, pepper and salt, stew it gently till sufficiently done,
skim the fat off, thicken the gravy, and serve it up; garnish with little bits
of puff paste nicely baked, and scraped horse-radish.
A FRICANDO OF BEEF.
CUT a few slices of beef six inches long, two or three wide, and one thick, lard
them with bacon, dredge them well, and make them a nice brown before a brisk
fire; stew them half an hour in a well seasoned gravy, put some stewed sorrel or
spinage in the dish, lay on the beef, and pour over a sufficient quantity of
gravy; garnish with fried balls.
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