Comprising Boiled Brisket of Beef, a I'Anglaise.

d V Ecarlate.

Stewed Brisket of Beef, d la Flamande. Edgebone of Beef, d I'Anglaise. Bound of Beef, d I'Anglaise.

,, d la Chasseur.

Bibs of Beef, d la Chasseur.

d la Piemontaise.

d la Mode.

d la Bourgeoise.

au Madiere.

d la Baden.

561. Boiled Brisket Of Beef, A Langlaise

Procure a piece of brisket of beef, well covered with fat, and which has been in salt about a week or ten days ; wash the beef in cold water, and then place it on a drainer in a large oval braizing-pau ; garnish with three carrots, two large onions with two cloves stuck in each, and two heads of celery ; pour in sufficient cold water to fill the pan nearly, and set it to boil on the fire. As the scum rises to the surface, take it off with a spoon, and when the beef has been thoroughly skimmed, set the pan down by the side of the stove, to continue gently boiling for about four or five hours - according to the size and weight of the brisket; when the beef is done, take it up on to an earthenware dish, trim, glaze, and then dish it Up ; garnish it round with plain boiled turnips and carrots, that have been neatly cut into the shape of pears, eggs, or small fluted leaflike shapes; at each end place a group of small suet dumplings, pour some gravy under the beef, and send to table. Some Piquante sauce (No. 18), lightly seasoned, should be served in a sauce-boat, to be handed round with the beef.

565. Boiled Brisket Of Beef, A L'Ecarlate

The brisket of beef, a VEcarlate, should be prepared according to the foregoing instructions, in every respect - except the salting or curing operation, which must be thus effected :

To six pounds of common salt, add four onces of saltpetre, half a pound of moist sugar, some bruised bay-leaves, thyme, winter-savory, and sweet-marjoram, a dozen cloves, and a few blades of mace : with this mixture rub the piece of brisket of beef for a few minutes every day - for four or five days running; after which, merely turn it over in the brine once a day, for the succeeding five days - altogether making up ten days for salting the beef. The brisket of beef is then ready for use - provided it is to be eaten while hot; but if intended to be eaten cold, the beef should remain in the brine at least a fort-12 night, by which time only it can be expected to have sufficiently absorbed the flavor of the herbs and spices.

The foregoing instructions apply equally to every kind of salted meat.

566. Stewed Brisket Of Beef, A La Flamande

Pare off the breast-bone and rough parts adhering to a well-covered piece of fresh brisket of beef; place it on the drainer of a large braizing-pan, garnish with carrots, onions, celery, fagot of parsley, green onions, thyme, and bay-leaf, six cloves, and two blades of mace ; moisten with sufficient good broth (from the boiling stock) to cover the beef. Set the pan to boil gently for about five hours ; when done, drain the, brisket on a dish, trim and place it on a baking-sheet, pour a little broth under it, glaze it well and put it in the oven to dry, and glaze it again ; then place the brisket of beef on its dish, garnish it round with alternate groups of turned carrots and turnips (boiled down with consomme and a little sugar), Brussels-sprouts, and glazed onions; sauce the beef round with a well-finished Espagnole or Poivrade sauce, and send to table.

Briskets of beef prepared in the foregoing' manner, may also be sent to table in every variety of method described for the preparation of rolls of beef, as wells as rumps and fillets - in their various forms.