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 No.
105, 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 6 tablespoonfuls of good gravy, for an
hour, and rub it through a tammy. If too acid, add a little sugar; and 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, 4s.
_Sufficient_ for 6 persons.
_Seasonable_ at any time.
FRIED SALT BEEF (Cold Meat Cookery).