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Reverse - Text
Left half:
THE FOUR POINTS
Right half:
COOKING NOTES.
| Beef. |
BEEF A LA MODE.--Mix together three
teaspoonsful of salt, one of
pepper, one of ginger, one of
mace, one of cinnamon, and two of
cloves. Rub this mixture into ten
pounds of the upper part of a
round of beef. Let the beef stand
in this state over night. In the
morning make a force-meat of half
a pound of bread crumbs, half a
pound of fat salt pork or bacon,
a teaspoonful of ground thyme, a
teaspoonful of sweet marjoram,
and a little pepper and salt.
With a long skewer fasten the two
ends of the beef together so that
its form will be circular, and
bind it around with tape to
prevent the skewers giving way.
Make incisions in the beef with a
sharp knife, fill these incisions
very closely with the force-meat;
dredge the whole with flour. Put
a pint of water into your
stew-pot, place long skewers in
the bottom of the pot and above
the water, upon these skewers
place the beef; cover the pot
closely; let it simmer four hours
over a slow fire; dish up the
meat, take the fat from the
gravy, and add two tablespoonsful
of vinegar and flour enough to
thicken it. Serve with slices of
lemon and grated horse-radish.
This
beef has a fine relish when cold.
It will keep, when thus cooked,
one week in winter and three days
in summer.
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| TO BROIL A BEEFSTEAK.--Have the
steak cut an inch and a half
thick. Lay it on a double broiler
over a clear fire, and let it
become seared on both sides, to
prevent the escape of the juice;
then turn it constantly for ten
or twelve minutes. Do not season
until it is put on the hot
platter.
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