Modern cookery for private families by Eliza Acton

BEEF. Page To choose Beef 184 When in season 184 To roast Sirloin or Ribs of 184 Beef Roast Rump of Beef 186 To roast part of a Round of 186 Beef To roast a Fillet of Beef 187 Roast Beef Steak 187 To broil Beef Steaks 187 Beef Steaks _à la Française_ 188 (_Entrée_) Beef Steaks _à la Française_ 189 (another receipt) (_Entrée_) Stewed Beef Steak (_Entrée_) 189 Fried Beef Steaks 189 Beef Stewed in its own Gravy 189 (_good and wholesome_) Beef or Mutton Cake (_very 190 good_) (_Entrée_) German Stew 190 Welsh Stew 191 A good English Stew 191 To stew Shin of Beef 192 French Beef _à la Mode_ 192 (_common receipt_) Stewed Sirloin of Beef 193 To stew a Rump of Beef 194 Beef Palates (_Entrée_) 197 Beef Palates (_Neapolitan 195 mode_) Stewed Ox-tails (_Entrée_) 195 Broiled Ox-tail (_good_) 195 (_Entrée_) To salt and pickle Beef in 196 various ways To salt and boil a round of 196 Beef Hamburgh Pickle for Beef, 197 Hams, and Tongues Another Pickle for Tongues, 197 Beef, and Hams Dutch, or Hung Beef 197 Collared Beef 198 Collared Beef (_another 198 receipt_) A common receipt for Salting 198 Beef Spiced Round of Beef (_very 199 highly flavoured_) Spiced Beef (_good and 199 wholesome_) A miniature Round of Beef 199 Beef Roll, or _Canellon de 201 Bœuf_ (_Entrée_) Minced Collops _au Naturel_ 201 (_Entrée_) Savoury minced Collops 201 (_Entrée_) A richer variety of minced 202 Collops (_Entrée_) Scotch minced Collops 202 Beef Tongues 202 Beef Tongues (_a Suffolk 203 receipt_) To dress Beef Tongues 203 Bordyke receipt for stewing a 203 Tongue To roast a Beef Heart 204 Beef Kidney 204 Beef Kidney, a plainer way 205 An excellent hash of cold Beef 205 or Mutton A common hash of cold Beef or 205 Mutton Breslaw of Beef (_good_) 206 Norman Hash 206 French receipt for hashed 206 Bouilli Baked minced Beef 207 Saunders 207 To boil Marrow-bones 207 Baked Marrow-bones 208 Clarified Marrow for keeping 208 Ox-cheek stuffed and baked 208