Cut the kidneys into thin slices, flour them, and fry of a nice brown. When done, make a gravy in the pan by pouring away the fat, putting in a small piece of butter,¼ pint of boiling water, pepper and salt, a dessertspoonful of lemon-juice, and a tablespoonful of mushroom ketchup. Let the gravy just boil up, pour over the kidney, and serve.
BEEF MARROW-BONES, Boiled.
MARROW-BONES.
Ingredients.—Bones, a small piece of common paste, a floured cloth. Mode.—Have the bones neatly sawed into convenient sizes, and cover the ends with a small piece of common crust, made with flour and water. Over this tie a floured cloth, and place them upright in a saucepan of boiling water, taking care there is sufficient to cover the bones. Boil the bones for 2 hours, remove the cloth and paste, and serve them upright on a napkin with dry toast. Many persons clear the marrow from the bones after they are cooked, spread it over a slice of toast, and add a seasoning of pepper; when served in this manner, it must be very expeditiously sent to table, as it so soon gets cold. Time.—2 hours. Seasonable at any time.
Note.—Marrow-bones may be baked after preparing them as in the preceding recipe; they should be laid in a deep dish, and baked for 2 hours.
BEEF, Minced.
[Cold Meat Cookery.] Ingredients.—1 oz. of butter, 1 small onion, 12 tablespoonfuls of gravy left from the meat, 1 tablespoonful of strong ale, 1 teaspoonful of flour, salt and pepper to taste, a few slices of lean roast beef. Mode.—Put into a stewpan the butter with an onion chopped fine; add the gravy, ale, and a teaspoonful of flour to thicken; season with pepper and salt, and stir these ingredients over the fire until the onion is a rich brown. Cut (but do not chop) the meat very fine, add it to the gravy, stir till quite hot, and serve. Garnish with sippets of toasted bread. Be careful in not allowing the gravy to boil after the meat is added, as it would render it hard and tough. Time.—About ½ hour. Average cost, exclusive of the meat, 3d. Seasonable at any time.
BEEF, Minced Collops of (an Entrée).
Ingredients.—1 lb. of rump-steak, salt and pepper to taste, 2 oz. of butter, 1 onion minced,¼ pint of water, 1 tablespoonful of Harvey’s sauce, or lemon-juice, or mushroom ketchup; 1 small bunch of savoury herbs. Mode.—Mince the beef and onion very small, and fry the latter in butter until of a pale brown. Put all the ingredients together in a stewpan, and boil gently for about 10 minutes; garnish with sippets of toasted bread, and serve very hot. Time.—10 minutes. Average cost, 1s. per lb. Sufficient for 2 or 3 persons. Seasonable at any time.
BEEF, Miroton of.
[Cold Meat Cookery.] Ingredients.—A few slices of cold roast beef, 3 oz. of butter, salt and pepper to taste, 3 onions,½ pint of gravy. Mode.—Slice the onions and put them into the frying-pan with the cold beef and butter; place it over the fire, and keep turning and stirring the ingredients to prevent them burning. When a pale brown, add the gravy and seasoning; let it simmer for a few minutes, and serve very hot. The dish is excellent and economical. Time.—5 minutes. Average cost, exclusive of the meat, 6d. Seasonable at any time.
BEEF OLIVES.
Ingredients.—2 lbs. of rump-steak, 1 egg, 1 tablespoonful of minced savoury herbs, pepper and salt to taste, 1 pint of stock, 2 or 3 slices of bacon, 2 tablespoonfuls of any kind of store sauce, a slight thickening of butter and flour. Mode.—Have the steaks cut rather thin, beat them to make them level, cut them into 6 or 7 pieces, brush over with egg, and sprinkle with herbs, which should be very finely minced; season with pepper and salt, roll up the pieces tightly, and fasten with a small skewer. Put the stock in a stewpan that will exactly hold the ingredients, for, by being pressed together, they will keep their shape better; lay in the rolls of meat, cover them with the bacon, cut in thin slices, and over that put a piece of paper. Stew them very gently for full 2 hours; for the slower they are done the better. Take them out, remove the skewers, thicken the gravy with butter and flour, and flavour with any store sauce that may be preferred. Give one boil, pour over the meat, and serve. Time.—2 hours. Average cost, 1s. per pound. Sufficient for 4 or 5 persons. Seasonable at any time.
BEEF OLIVES (Economical).
[Cold Meat Cookery.] Ingredients.—The remains of underdone cold roast beef, bread-crumbs, 1 shalot finely minced, pepper and salt to taste, gravy made from the beef bones, thickening of butter and flour, 1 tablespoonful of mushroom ketchup. Mode.—Cut some slices of underdone roast beef about half an inch thick; sprinkle over them some bread-crumbs, minced shalot, and a little of the fat and seasoning; roll them, and fasten with a small skewer. Have ready some gravy made from the beef bones; put in the pieces of meat, and stew them till tender, which will be in about 1¼ hour, or rather longer. Arrange the meat in a dish, thicken and flavour the gravy, and pour it over the meat, when it is ready to serve. Time.—1½ hour. Average cost, exclusive of the beef, 2d. Seasonable at any time.
BEEF PALATES, to Dress (an Entrée).
Ingredients.—4 palates, sufficient gravy to cover them, cayenne to taste, 1 tablespoonful of mushroom ketchup, 1 tablespoonful of pickled-onion liquor, thickening of butter and flour. Mode.—Wash the palates, and put them into a stewpan, with sufficient water to cover them, and let them boil until perfectly tender, or until the upper skin may be easily peeled off. Have ready sufficient gravy to cover them; add a good seasoning of cayenne, and thicken with a little butter kneaded with flour; let it boil up, and skim. Cut the palates into square pieces, put them in the gravy, and let them simmer gently for ½ hour; add ketchup and onion-liquor, give one boil, and serve. Time.—From 3 to 5 hours to boil the palates. Sufficient for 4 persons. Seasonable at any time.
Note.—Palates may be dressed in various ways with good onion sauce, tomato sauce, &c., &c., and may also be served in a vol-au-vent; but the above will be found a more simple method of dressing them.
BEEF PICKLE. (This may also be used for any kind of Meat, Tongues, or Hams.)
Ingredients.—6 lbs. of salt, 2 lbs. of fine sugar, 3 oz. of powdered saltpetre, 3 gallons of spring water. Mode.—Boil