Page:Mrs Beeton's Book of Household Management.djvu/600

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Ingredients.—1 large rib of beef, peppercorns. For the brine: 1 gallon of soft water, 3 lb. of coarse salt, 6 ozs. of brown sugar, ½ an oz. of saltpetre. For garnish: carrots, turnips, onions.

Method.—Boil the water, salt, sugar and saltpetre together for ½ an hour, skimming when necessary, and put the mixture aside until cold. Bone the meat, rub it well with salt, roll up lightly, and bind with string. Place it in the brine when cold, let it remain for 6 days, turning it daily, then drain well. Have ready a stewpan of water nearly boiling, put in the meat with 12 peppercorns, bring to the boil, cook rapidly for 15 minutes, and afterwards simmer gently until done (see "Notes on Boiling," p. 430). Cut the vegetable into dice, and add trimmings of the same to the contents of the stewpan. Serve garnished with dice of vegetables, which should be boiled separately.

Time.—From 2½ to 3 hours. Average Cost, 9d. to 10d. per lb. Seasonable at any time.

Ingredients.—1 lb. of cold roast beef cut into thin slices, 1 pint of good brown sauce (see Hashed Beef, No. 826, 2 Spanish onions, 1 teaspoonful of vinegar, 1½ ozs. of butter, a bouquet-garni (parsley, thyme, bay-leaf), salt and pepper, browned breadcrumbs.

Method.—Make the brown sauce from the bones and trimmings of the meat. Chop the onions coarsely, and fry them together with the bouquet-garni in the hot butter until nicely browned, then add the brown sauce, and vinegar, and season to taste. Simmer gently for ½ an hour, stirring and skimming occasionally, then pass the sauce through a tammy-cloth or fine hair sieve. Cover the bottom of the dish in which the miroton is to be served with brown sauce, on the top place the slices of meat in neat layers, cover with sauce, and sprinkle with the browned breadcrumbs. Stand the dish in a baking-tin containing boiling water, and put it in a moderate oven for about 15 minutes. The miroton may be garnished with croûtons of fried bread, or groups of cooked sprays of cauliflower, peas, haricots verts, or julienne strips of turnip and carrot.

Time.—About 1 hour, after the brown sauce is made. Average Cost, 6d., exclusive of the meat. Sufficient for 3 or 4 persons.

Ingredients.—2 lb. of fillet of beef, salad-oil or oiled butter, 1 oz. of