487. - Beef Hung

The best piece is the navel piece, it must be hung up in a cellar until it is a little damp, but not long enough to change, take it down and wash it well in brown sugar and water, dry it with a cloth, cut it in two or three pieces, take half a pound of brown sugar, two pounds of bay salt dried and pounded small, six ounces of saltpetre dried and beat fine, rub it well into the beef, then rub common salt over it as much as will make it salt enough; let it lie together ten days, changing the pieces from the bottom to the top; hang it where it may have the warmth of the fire, but not too near; when it is dressed boil it in hay and water until tender; it will keep two or three months; when mouldy dip it in water.

488. - Dutch Hung Beef

Rub a lean piece of beef-about twelve pounds - with molasses, and turn it frequently, in three days wipe it dry, salt it with a pound of salt and an ounce of saltpetre in fine powder, rub well in, turning every day for fourteen days, roll it as tightly as you can in a coarse cloth, lay a heavy weight upon it, hang it to dry in the smoke from wood, reversing it every day, boil in spring water, press it while hot and grate or rice it to fancy.

489. - Rump Steak Stewed

Cut a steak about an inch thick with a good bit of fat, fry it over a brisk fire, place it in a stewpan with the gravy, a little good stock, a little port wine, and some chopped mushrooms, stew gently; when tender put into it some good brown sauce, shake it gently about; dish it, and put scraped or grated horseradish on the top; if for oysters or mushrooms, see those sauces; season with salt, cayenne pepper, and sugar.

490. - Rump Steak Plaln Broiled

Cut your steak not so thick as for the former; have ready a good clear fire, put your gridiron to get quite hot, then put on the steak at full length, frequently stirring it with your steak tongs, a few minutes according to taste will do it, place it on your dish, put a good slice of butter rubbed all over it, and now pepper and salt it. Horseradish on the top of it, and frequently sauces.

492. - Beef Brains Fried

Let your brains be properly marinaded, then leave them to drain; make a preparation with warm water, a little butter, and salt, some flour, and a spoonful of oil, and the whites of eggs whipped to snow, mix all together till like batter; dip your brains into this batter, and then fry them a nice brown color; when fried let them drain on a dry cloth, garnish with fried parsley.

493. - Beef Brains A La Sauce Piquante

Cook your brains in a marinade; drain them, put them on a dish, and pour a sauce piquante all over them.

494. - Bubble And Squeak

Sprinkle some slices of cold boiled beef with pepper; fry them with a bit of butter of a light brown; boil a cabbage, squeeze it quite dry and chop it small; take the beef out of the frying-pan and lay the cabbage in it; sprinkle a little salt and pepper over it; keep the pan moving over the fire for a few minutes; lay the cabbage in the middle of the dish and the beef around it.