Boiled Round of Beef

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 180 min Total: 180 min
Yield
10.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (9)
for serving
for gravy
for preserving gravy in salt meat
Instructions (25)
  1. Take from 12 to 16 lbs. of beef (silver side of the round) after it has been in salt about 10 days.
  2. Wash off the salt.
  3. Skewer it up in a nice round-looking form.
  4. Bind it with tape to keep the skewers in their places.
  5. Put it in a saucepan of boiling water.
  6. Set it upon a good fire.
  7. When it begins to boil, carefully remove all scum from the surface.
  8. When it is well skimmed, draw the pot to the corner of the fire.
  9. Let it simmer very gently until done.
  10. Remove the tape and skewers, which should be replaced by a silver one.
  11. Pour over a little of the pot-liquor.
  12. Garnish with carrots.
  13. Boil carrots, turnips, parsnips, and suet dumplings with the beef.
  14. Save the pot-liquor and convert it into pea-soup.
  15. Cut off the outside slices, which are generally hard, and of an uninviting appearance, before being sent to table, and pot them for an excellent relish for the breakfast or luncheon table.
Soyer's Recipe for Preserving the Gravy in Salt Meat, When it is to be Served Cold
  1. Fill two tubs with cold water.
  2. Throw a few pounds of rough ice into the water.
  3. When the meat is done, put it into one of the tubs of ice-water.
  4. Let it remain 1 minute.
  5. Take out and put it into the other tub.
  6. Fill the first tub again with water.
  7. Continue this process for about 20 minutes.
  8. Set it upon a dish, and let it remain until quite cold.
  9. When cut, the fat will be as white as possible, besides having saved the whole of the gravy.
  10. If there is no ice, spring water will answer the same purpose, but will require to be more frequently changed.
Original Text
BOILED ROUND OF BEEF. 608. INGREDIENTS.—Beef, water. Mode.—As a whole round of beef, generally speaking, is too large for small families, and very seldom required, we here give the recipe for dressing a portion of the silver side of the round. Take from 12 to 16 lbs., after it has been in salt about 10 days; just wash off the salt, skewer it up in a nice round-looking form, and bind it with tape to keep the skewers in their places. Put it in a saucepan of boiling water, as in the preceding recipe, set it upon a good fire, and when it begins to boil, carefully remove all scum from the surface, as, if this is not attended to, it sinks on to the meat, and when brought to table, presents a very unsightly appearance. When it is well skimmed, draw the pot to the corner of the fire, and let it simmer very gently until done. Remove the tape and skewers, which should be replaced by a silver one; pour over a little of the pot-liquor, and garnish with carrots. (See coloured plate 2.) Carrots, turnips, parsnips, and sometimes suet dumplings, accompany this dish; and these may all be boiled with the beef. The pot-liquor should be saved, and converted into pea-soup; and the outside slices, which are generally hard, and of an uninviting appearance, may be out off before being sent to table, and potted. These make an excellent relish for the breakfast or luncheon table. Time.—Part of a round of beef weighing 12 lbs., about 3 hours after the water boils. Average cost, 8d. per lb. Sufficient for 10 persons. Seasonable all the year, but more suitable for winter. 609. SOYER'S RECIPE FOR PRESERVING THE GRAVY IN SALT MEAT, WHEN IT IS TO BE SERVED COLD.—Fill two tubs with cold water, into which throw a few pounds of rough ice; and when the meat is done, put it into one of the tubs of ice-water; let it remain 1 minute, when take out, and put it into the other tub. Fill the first tub again with water, and continue this process for about 20 minutes; then set it upon a dish, and let it remain until quite cold. When cut, the fat will be as white as possible, besides having saved the whole, of the gravy. If there is no ice, spring water will answer the same purpose, but will require to be more frequently changed. Note.—The BRISKET and RUMP may be boiled by the above recipe; of course allowing more or less time, according to the size of the joint.
Notes
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