Beef Carving

Ingredients

• 1 wineglassful of beer
• 1 pint of stock
• 1 bunch of savoury herbs
• 5 tablespoonfuls of good gravy
• a small bunch of parsley
• a small piece of butter
• one not to be recommended
• 2 onions
• 1 inch square
• 4 lbs
• 1 onion
• 8 persons
• 3 lbs
• 3 cloves
• 2 blades of mace
• 6 whole allspice
• 1 glass of sherry
• 2 shalots
• 2 cloves
• 6 persons
• 4 pickled gherkins
• parsley
• salt
• pepper
• vinegar
• cloves
• mace
• allspice

Directions

1. Beef, Aitchbone of.=—A boiled aitchbone of beef is not a difficult joint to carve, as will be seen on reference to the accompanying engraving. By following with the knife the direction of the line from 1 to 2, nice slices will be easily cut. It may be necessary, as in a round of beef, to cut a thick slice off the outside before commencing to serve.

2. Beef, Brisket of.=—There is but little description necessary to add to show the carving of a boiled brisket of beef beyond the engraving here inserted. The only point to be observed is, that the joint should be cut evenly and firmly quite across the bones, so that on its reappearance at table it should not have a jagged and untidy look.

3. Beef, Ribs of.=—This dish resembles the sirloin, except that it has no fillet or undercut. As explained in the recipes, the end piece is often cut off, salted and boiled. The mode of carving is similar to that of the sirloin, viz., in the direction of the dotted line from 1 to 2. This joint will be the more easily cut if the plan be pursued which is suggested in carving the sirloin; namely, the inserting of the knife immediately between the bone and the meat, before commencing to cut it into slices. All joints of roast beef should be cut in even and thin slices. Horseradish, finely scraped, may be served as a garnish; but horseradish sauce is preferable for eating with the beef.

4. Beef, a Round of.=—A round of beef is more easily carved than any other joint of beef, but, to manage it properly, a thin-bladed and very sharp knife is necessary. Off the outside of the joint, at its top, a thick slice should first be cut, so as to leave the surface smooth: then thin and even slices should be cleverly carved in the direction of the line 1 to 2; and with each slice of the lean a delicate morsel of the fat should be served.

5. Beef, Sirloin of.=—This dish is served differently at various tables, some preferring it to come to table with the fillet, or, as it is usually called, the undercut, uppermost. The reverse way, as shown in the cut, is that most usually adopted. Still the undercut is best eaten when hot; consequently, the carver himself may raise the joint, and cut some slices from the under side, in the direction of from 1 to 2, as the fillet is very much preferred by some eaters. The upper part of the sirloin should be cut in the direction of the line from 5 to 6, and care should be taken to carve it evenly and in thin slices. It will be found a great assistance, in carving this joint well, if the knife be first inserted just above the bone at the bottom, and run sharply along between the bone and meat, and also to divide the meat from the bone in the same way at the side of the joint; the slices will then come away more readily. Some carvers cut the upper side of the sirloin across, as shown by the line from 3 to 4; but this is a wasteful plan, and one not to be recommended. With the sirloin, very finely-scraped horseradish is usually served, and a little given, when liked, to each guest. Horseradish sauce is preferable, however, for serving on the plate, although the scraped horseradish may still be used as a garnish.

6. Beef Tongue.=—Passing the knife down in the direction of from 1 to 2, a not too thin slice should be helped; and the carving of a tongue may be continued in this way until the best portions of the upper side are served. The fat which lies about the root can be served by turning the tongue, and cutting in the direction of from 3 to 4.

7. BEEF, Curried.

8. [COLD MEAT COOKERY.] _Ingredients._—A few slices of tolerably lean cold roast or boiled beef, 3 oz. of butter, 2 onions, 1 wineglassful of beer, a dessertspoonful of curry powder. _Mode._—Cut up the beef into pieces about 1 inch square, put the butter into a stewpan with the onions sliced, and fry them of a light-brown colour. Add all the other ingredients, and stir gently over a brisk fire for about 10 minutes. Should this be thought too dry, more beer, or a spoonful or two of gravy or water, may be added; but a good curry should not be very thin. Place it in a deep dish, with an edging of dry boiled rice, in the same manner as for other curries. _Time._—10 minutes. _Average cost_, exclusive of the meat, 4_d._ _Seasonable_ in winter.

9. BEEF, Roast Fillet of (Larded).

10. _Ingredients._—About 4 lbs. of the inside fillet of the sirloin, 1 onion, a small bunch of parsley, salt and pepper to taste, sufficient vinegar to cover the meat, glaze, Spanish sauce (_see_ SAUCE). _Mode._—Lard the beef with bacon, and put it into a pan with sufficient vinegar to cover it, with an onion sliced, parsley, and seasoning, and let it remain in this pickle for 12 hours. Roast it before a nice clear fire for about 1¼ hour, and, when done, glaze it. Pour some Spanish sauce round the beef, and the remainder serve in a tureen. It may be garnished with Spanish onions boiled and glazed. _Time._—1¼ hour. _Average cost_, exclusive of the sauce, 4_s._ _Sufficient_ for 6 or 8 persons. _Seasonable_ at any time.

11. BEEF, Fricandeau of.

12. _Ingredients._—About 3 lbs. of the inside fillet of the sirloin (a piece of the rump may be substituted for this), pepper and salt to taste, 3 cloves, 2 blades of mace, 6 whole allspice, 1 pint of stock (_see_ STOCK), or water, 1 glass of sherry, 1 bunch of savoury herbs, 2 shalots, bacon. _Mode._—Cut some bacon into thin strips, and sprinkle over them a seasoning of pepper and salt, mixed with cloves, mace, and allspice, well pounded. Lard the beef with these, put it into a stewpan with the stock or water, sherry, herbs, shalots, 2 cloves, and more pepper and salt. Stew the meat gently until tender, when take it out, cover it closely, skim off all the fat from the gravy, and strain it. Set it on the fire, and boil, till it becomes a glaze. Glaze the larded side of the beef with this, and serve on sorrel sauce, which is made as follows:—Wash and pick some sorrel, and put it into a stewpan with only the water that hangs about it. Keep stirring, to prevent its burning, and when done, lay it in a sieve to drain. Chop it, and stew it with a small piece of butter and 4 or 5 tablespoonfuls of good gravy, for an hour, and rub it through a sieve. If too acid, add sugar; a little cabbage-lettuce boiled with the sorrel will be found an improvement. _Time._—2 hours to gently stew the meat. _Average cost_, for this quantity, 4_s._ _Sufficient_ for 6 persons. _Seasonable_ at any time.

13. BEEF, Fried Salt.

14. [COLD MEAT COOKERY.] _Ingredients._—A few slices of cold salt beef, pepper to taste, ½ lb. of butter, mashed potatoes. _Mode._—Cut any part of cold salt beef into thin slices, fry them gently in butter, and season with a little pepper. Have ready some very hot mashed potatoes, lay the slices of beef on them, and garnish with 3 or 4 pickled gherkins. Cold salt beef, warmed in a little liquor from mixed pickle, drained, and served as above, will be found good. _Time._—About 5 minutes. _Average cost_, exclusive of the meat, 4_d._ _Seasonable_ at any time.

Nutrition, whole recipe (rough)

Counts 10 of 11 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 10 portions

Ingredient	Portion assumed	kcal
Butter	1 tbsp (14g)	102
Onion	1 medium (110g)	44
Beer	1/4 cup (60ml) for cooking	43
Wine	2 tbsp cooking wine (30ml)	25
Clove	1 tsp ground (2g)	7
Black Pepper	1 tsp ground (2.3g)	6
Allspice	1 tsp ground (1.9g)	5
Vinegar	1 tbsp (15ml) distilled	3
Parsley	1 tbsp chopped fresh (3.8g)	1
Salt	1 tsp (6g)	0
Mace	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.