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Beef

(Marketing.) - (Twenty-five Cent Dinners For Families Of Six)







The flesh of the best quality of beef is of a bright red color,

intersected with closely laid veins of yellowish fat; the kidney fat, or

suet, is abundant, and there is a thick layer upon the back. The second

quality has rather whitish fat, laid moderately thick upon the back, and

about the kidneys; the flesh is close-grained, having but few streaks of

fat running through it, and is of a pale red color, and covered with a

rough, yellowish skin. Poor beef is dark red, gristly, and tough to the

touch, with a scanty layer of soft, oily fat. Buy meat as cheap as you

can, but be sure it is fresh; slow and long cooking will make tough meat

tender, but tainted meat is only fit to throw away. Never use it. You

would, by doing so, invite disease to enter the home where smiling

health should reign. The best way to detect taint in any kind of meat is

to run a sharp, thin-bladed knife close to the bone, and then smell it

to see if the odor is sweet. Wipe the knife after you use it. A small,

sharp wooden skewer will answer, but it must be scraped every time it is

used, or the meat-juice remaining on it will become tainted, and it will

be unfit for future use. If, when you are doubtful about a piece of

meat, the butcher refuses to let you apply this test carefully enough to

avoid injuring the meat, you will be safe in thinking he is afraid of

the result.

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Filet of Beef a la Rossini

Braise a larded filet of beef with what vegetables are in season. Put
in a saucepan and moisten while cooking with a bottle of good claret
or sherry. When done garnish the meat with macaroni prepared as
follows: Boil one-half pound of macaroni, cut into three-inch lengths
and put in a saucepan with some sliced mushrooms, one-half pint of
good stock, three ounces of grated Parmesan cheese, and a pat of
butter. Season with salt and pepper. Toss over the fire until well
mixed and serve around the beef. Strain the vegetables out of the
gravy and pour over the beef.

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Cold Roast Beef Stewed

Cut the remains of a cold roast into pieces, flour the pieces and fry
in butter until brown. Then put them into a saucepan with a cup of
stock, a glass of port, salt, pepper and cayenne. Simmer five minutes
and add one tablespoonful of lime juice before serving.

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Stewed Cold Mutton or Beef

Place in a saucepan three onions sliced, a carrot and a potato diced;
salt, pepper, a teaspoonful of lime juice or vinegar, with thin slices
of cold meat. Cover closely and simmer for one hour, add half a cup of
cold water and simmer one hour longer. Season with a tablespoonful
of Worcestershire and thicken the gravy with an ounce of flour rubbed
into butter.

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ALAMODE BEEF, OR SOUR MEAT.

Cover a piece of the ribs of beef boned and filletted, or a piece of
the round with vinegar diluted with water, season with onions, pepper,
salt, whole allspice, and three or four bay leaves, add a cup full
of raspings, and let the whole stew gently for three or four hours,
according to the weight of the meat; this dish is excellent when cold.
A rump steak stewed in the same way will be found exceedingly fine.

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TO HASH BEEF.

The meat should be put on the fire in a little broth or gravy, with
a little fried onion, pepper, salt, and a spoonful of ketchup, or any
other sauce at hand, let it simmer for about ten minutes, then mix in
a cup a little flour with a little of the gravy, and pour it into the
stewpan to thicken the rest; sippets of toast should be served with
hashes, a little port wine, a pinch of saffron, or a piece _chorisa_
may be considered great improvements.

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TO SALT BEEF.

This may be done by mixing a pound of common salt, half an ounce of
saltpetre and one ounce of coarse brown sugar, and rubbing the meat
well with it, daily for a fortnight or less, according to the weather,
and the degree of salt that the meat is required to have. Or by
boiling eight ounces of salt, eight ounces of sugar, and half an ounce
of saltpetre in two quarts of water, and pouring it over the meat, and
letting it stand in it for eight or ten days.

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SPICED BEEF.

Take a fine thick piece of brisket of beef not fat, let it lay three
days in a pickle, as above, take it out and rub in a mixture of spices
consisting of equal quantities of ground all-spice, black pepper,
cloves, ginger and nutmegs, and a little brown sugar, repeat this
daily for a week, then cover it with pounded dried sweet herbs, roll
or tie it tightly, put it into a pan with very little water, and bake
slowly for eight hours, then take it out, untie it and put a heavy
weight upon it; this it a fine relish when eaten cold.

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SMOKED BEEF.

As there are seldom conveniences in private kitchens for smoking
meats, it will generally be the best and cheapest plan to have them
ready prepared for cooking. All kinds of meats smoked and salted,
are to be met with in great perfection at all the Hebrew butchers.
_Chorisa_, that most refined and savoury of all sausages, is to be
also procured at the same places. It is not only excellent fried in
slices with poached eggs or stewed with rice, but imparts a delicious
flavor to stews, soups, and sauces, and is one of the most useful
resources of the Jewish kitchen.

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A FINE BEEFSTEAK PIE.

Cut two pounds of beef steaks into large collops, fry them quickly
over a brisk fire, then place them in a dish in two or three layers,
strewing between each, salt, pepper, and mushroom powder; pour over a
pint of strong broth, and a couple of table-spoonsful of Harvey-sauce;
cover with a good beef suet paste, and bake for a couple of hours.
The most delicate manner of preparing suet for pastry is to clarify
it, and use it as butter; this will be found a very superior method
for meat pastry.

AN EASY RECEIPT FOR A CHARLOTTE RUSSE.
Trim straitly about six ounces of savoy biscuits, so that they may fit
closely to each other; line the bottom and sides of a plain mould with
them, then fill it with a fine cream made in the following manner: put
into a stewpan three ounces of ratafias, six of sugar, the grated rind
of half an orange, the same quantity of the rind of a lemon, a small
piece of cinnamon, a wine-glass full of good maraschino, or fine
noyeau, one pint of cream, and the well beaten yolks of six eggs; stir
this mixture for a few minutes over a stove fire, and then strain it,
and add half a pint more cream, whipped, and one ounce of dissolved
isinglass. Mix the whole well together, and set it in a basin imbedded
in rough ice; when it has remained a short time in the ice fill the
mould with it, and then place the mould in ice, or in a cool place,
till ready to serve.

ANOTHER EXCELLENT RECEIPT FOR A FRUIT CHARLOTTE.
Line a jelly mould with fine picked strawberries, which must first be
just dipped into some liquid jelly, to make them adhere closely, then
fill the mould with some strawberry cream, prepared as follows: take
a pottle of scarlet strawberries, mix them with half a pound of white
sugar, rub this through a sieve, and add to it a pint of whipped
cream, and one ounce and a half of dissolved isinglass; pour it into
the mould, which must be immersed in ice until ready to serve, and
then carefully turned out on the dish, and garnished according to
fancy.

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PICKLED BEEF TONGUE

Select a large, fresh beef tongue. Soak in cold water one-half hour.
Crush a piece of saltpetre, size of walnut, one teacup of salt, one
teaspoon of pepper, three small cloves of garlic cut fine; mix
seasoning. Drain water off tongue. With a pointed knife prick tongue;
rub in seasoning. Put tongue in crock; add the balance of salt, etc.;
cover with plate and weight. Allow to stand from four to five days.
Without washing off the seasoning, boil in fresh water until tender.
The majority of the cuts of meat which are kosher are those which
require long, slow cooking. These cuts of meat are the most nutritious
ones and by long, slow cooking can be made as acceptable as the more
expensive cuts of meat; they are best boiled or braised.
In order to shut in the juices the meat should at first be subjected to
a high degree of heat for a short time. A crust or case will then be
formed on the outside, after which the heat should be lowered and the
cooking proceed slowly.
This rule holds good for baking, where the oven must be very hot for the
first few minutes only; for boiling, where the water must be boiling and
covered for a time, and then placed where it will simmer only; for
broiling, where the meat must be placed close to the red-hot coals or
under the broiler flame of the gas stove at first, then held farther
away.
Do not pierce the meat with a fork while cooking, as it makes an outlet
for the juices. If necessary, to turn it, use two spoons.









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