84 BEEF. 



It is also as frequently stewed. Boil it in just water 

 enough to cover it; when tender take out the bones, skim off 

 the fat from the liquor it was boiled in, and season with salt, 

 pepper, walnut catchup, and a little red wine ; thicken it with 

 browned flour stirred into melted butter. Flour is browned 

 by putting some over the fire in a flat dish, and stirring it till 

 it is brown and of an even color. The butter softens the 

 smoky taste that browned flour generally acquires. Pour 

 the gravy hot over the meat, and garnish with carrots cut in 

 thin slices and fried a delicate brown. 



COLLARED BEEF. 



Take the thin flank, rub it thoroughly with salt and a little 

 saltpetre, and let it drain over night. In the morning wash 

 it, cut out the gristle, and remove the outer and inner skin. 

 Pound a little clove very fine, mix with it salt, pepper, and 

 a little sugar, rub the mixture thoroughly in, and let it re- 

 main over a week in the pickle that will make, turning and 

 basting it every day. Take it out of the pickle and roll it 

 up as tight as possible ; bandage with strips of strong cloth, 

 and tie these with tape. Put it into cold water and let it 

 simmer for five or six hours. When done, place it between 

 boards, and press it with heavy weights until perfectly cold. 

 This is usually sliced cold ; the ends should be trimmed when- 

 ever sent to the table whole. 



HASHED BEEF. 



Hashes are generally made of cold meat. Cut away all 

 the gristle and the burnt pieces, and let the slices remain in 

 the juices of the meat. If you have no ready-made stock, 

 prepare a broth from the bones and outside pieces ; strain it 

 through a coarse sieve, and season it with some catchup, pep- 

 per, and salt ; heat it again, and stir the meat into it just be- 

 fore it is sent to the table, allowing it only time enough to 



