Volume 2

Katharine Mellish's Cookery and domestic management, including economic & middle class practical cookery / by Katharine Mellish.

  • Mellish, Katharine.
Date:
[1901]
Catalogue details

Licence: Attribution-NonCommercial 4.0 International (CC BY-NC 4.0)

Credit: Katharine Mellish's Cookery and domestic management, including economic & middle class practical cookery / by Katharine Mellish. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

    27/522 (page 533)
    Boiled Round of Beef. 13 lbs. of silver-side of round of beef. 6 carrots. 6 turnips. Suet dumplings. Average cost, gs. The whole round of beef is usually too large for a moderate sized family, and it is therefore best to have a piece of the silver- side. After taking the meat out of the pickle (in which it should have been lying for about ten days) wash off the salt, skewer it up into a nice round shape and bind it round firmly with tape. As this is not a very fat part of the beef, it is best to skewer a piece of fat in as well. When the meat is well bound up, put it into a saucepan with cold water to cover, and bring to the boil. Remove the scum as it rises. The skimming should be carefully attended to, as the appearance of the joint will be much spoiled if it is neglected. When the meat comes to the boil, draw the pan to one side and let it simmer gently for three hours. Two hours before it is done put in the carrots and turnips, previously scraped and peeled and cut into convenient pieces. If the vegetables are young they will not require so long a time to cook. About half an hour before all is done, add about six suet dump- lings the size of hens’ eggs. When the meat is done take it up, remove the tape and skewers, and, if possible, replace the skewers with silver ones. Stand the meat on a hot dish and arrange the vegetables and dumplings neatly round. Pour a little of the liquor from the saucepan over the beef and serve. The remainder of the liquor should be kept, as it is excellent for making pea-soup.