Savoury Salt Beef baked.—(No. 496.)
The tongue side of a round of beef is the best bit for this purpose: if it weighs fifteen pounds, let it hang two or three days; then take three ounces of saltpetre, one ounce of coarse sugar, a quarter of an ounce of black pepper, and the same of allspice (some add a quarter of an ounce of ginger, or No. 457), and some minced sweet and savoury herbs (No. 459), and three quarters of a pound of common salt; incorporate these ingredients by pounding them together in a mortar; then take the bone out, and rub the meat well with the above mixture, turning it and rubbing it every day for a fortnight.
When you dress it, put it into a pan with a quart of water; cover the meat with about three pounds of mutton suet310-* shredded rather thick, and an onion or two minced small; cover the whole with a flour crust to the top or brim of the pan, and let it be baked in a moderate-heated oven for about six hours: (or, just cover it with water, and let it stew very gently for about five hours, and when you send it to table, cover the top of it with finely chopped parsley.) If the beef weighs more, put a proportional addition of all the ingredients.
The gravy you will find a strong consommé, excellent for sauce or soup; or making soy, or browning, see No. 322, and being impregnated with salt, will keep several days.
This joint should not be cut till it is cold: and then, with a[311] sharp knife, to prevent waste, and keep it even and comely to the eye.
Obs.—This is a most excellent way of preparing and dressing beef (No. 503), and a savoury dish for sandwiches, &c. In moderate weather it will keep good for a fortnight after it is dressed: it is one of the most economical and elegant articles of ready-dressed keeping provisions; deserving the particular attention of those families who frequently have accidental customers dropping in at luncheon or supper.
Curries.—(No. 497; see also No. 249.)
Cut fowls or rabbits into joints, and wash them clean: put two ounces of butter into a stew-pan; when it is melted, put in the meat, and two middling-sized onions sliced, let them be over a smart fire till they are of a light brown, then put in half a pint of broth; let it simmer twenty minutes.
Put in a basin one or two table-spoonfuls of curry powder (No. 455), a tea-spoonful of flour, and a tea-spoonful of salt; mix it smooth with a little cold water, put it into the stew-pan, and shake it well about till it boils: let it simmer twenty minutes longer; then take out the meat, and rub the sauce through a tamis or sieve: add to it two table spoonfuls of cream or milk; give it a boil up; then pour it into a dish, lay the meat over it: send up the rice in a separate dish.
Obs.—Curry is made also with sweetbreads, breast of veal, veal cutlets, lamb, mutton or pork chops, lobster, turbot, soles, eels, oysters, &c.: prepared as above, or enveloped in No. 348.
Obs.—This is a very savoury and economical dish, and a valuable variety at a moderate table. See Wow-wow sauce (No. 328).