Part 79 (1/2)

TO DRESS TRIPE.

677. INGREDIENTS.--Tripe, onion sauce, No. 484, milk and water.

_Mode_.--Ascertain that the tripe is quite fresh, and have it cleaned and dressed. Cut away the coa.r.s.est fat, and boil it in equal proportions of milk and water for 3/4 hour. Should the tripe be entirely undressed, more than double that time should be allowed for it. Have ready some onion sauce made by recipe No. 4S4, dish the tripe, smother it with the sauce, and the remainder send to table in a tureen.

_Time_.--1 hour: for undressed tripe, from 2-1/2 to 3 hours.

_Average cost_, 7d. per lb.

_Seasonable_ at any time.

_Note_.--Tripe may be dressed in a variety of ways: it may be cut in pieces and fried in batter, stewed in gravy with mushrooms, or cut into collops, sprinkled with minced onion and savoury herbs, and fried a nice brown in clarified b.u.t.ter.

BEEF CARVING.

AITCHBONE OF BEEF.

A boiled aitch-bone 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.

[Ill.u.s.tration]

BRISKET OF BEEF.

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.

[Ill.u.s.tration]

RIBS OF BEEF.

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 moat, before commencing to cut it into slices. All joints of roast beef should be cut in even and thin slices. Horseradish, finely sc.r.a.ped, may be served as a garnish; but horseradish sauce is preferable for eating with the beef.

[Ill.u.s.tration]

SIRLOIN OF BEEF.

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 a.s.sistance, 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.

[Ill.u.s.tration]

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-sc.r.a.ped 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 sc.r.a.ped horseradish may still be used as a garnish.

[Ill.u.s.tration]

A ROUND OF BEEF.

A round of beef is not so easily carved as many other joints of beef, and 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.