80 BEEF. 



cutting deeply inside, but have the cut on the outside small. 

 These holes are to be filled with the stuffing, which also is 

 partly reserved for the force-meat balls. Put your beef into 

 a large pot, so that it may lie flat, with water nearly sufficient 

 to cover it ; season with salt, pepper, cloves, and one onion, 

 a little sage, or any sweet herb you prefer. 



Let the beef boil slowly for two hours, then add a pint of 

 red wine, a little tomato catchup, and then put in your balls, 

 and keep them in for twenty minutes. If the gravy boils 

 away, add a little water. 



Force-meat balls for the above are made thus : Take a 

 loaf of baker's flour-bread, grate it, add an equal quantity of 

 beef-suet, chopped very fine ; season it highly with pepper, 

 clove, salt, nutmeg or mace, cayenne, and sweet-marjoram. 

 Wet the whole, after thorough mixing, with eggs. Roll them 

 into small balls. If you wish to fry some of the balls, take 

 but little butter, as the fat fries from them. 



This dish warms up very nicely, especially if that which 

 is left be covered, and allowed to lie in its gravy. 



BEEF, CORNED. 



Beef that is to be corned should be thoroughly rubbed with 

 part of the salt intended for the pickle, covered closely, and 

 allowed to remain for three days ; it is well, where it is possi- 

 ble, to rub the salt in before the animal heat has " all gone 

 by," the passage of the bloody slime being facilitated by a 

 little animal heat. A mixture of rock or Liverpool and 

 Bay salt is nicest for curing meats. After the meat has 

 lain in the salt for three days, take it out and brush and 

 wipe it with a damp cloth. Pack the pieces closely into a 

 clean tub, and between each piece sprinkle salt, putting also 

 salt on the bottom of the tub, and laying the fleshy parts 

 downwards. Pour the pickle, prepared as below, when it is 

 quite cold, over the whole, taking care to have the meat 



