The Book of Household Management, page 439 by Isabella Beeton
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to expose the frauds of trade, that he ought to be regarded as a public benefactor, says that he has seen things which were utterly unfit for food, shipped as preserved meats. Surely, as he observes, there ought to be some superintendent to examine the so-called articles of food that are taken on board ship, so that the poor men who have been fighting our battles abroad may run no risk of being starved or poisoned on their way home.
RIB OF BEEF BONES.
(A Pretty Dish.)
644. INGREDIENTS.--Rib of beef bones, 1 onion chopped fine, a few slices of carrot and turnip, 1/4 pint of gravy.
Mode.--The bones for this dish should have left on them a slight covering of meat; saw them into pieces 3 inches long; season them with pepper and salt, and put them into a stewpan with the remaining ingredients. Stew gently, until the vegetables are tender, and serve on a flat dish within walls of mashed potatoes.
Time.--3/4 hour. Average cost, exclusive of the bones, 2d.
Seasonable at any time.
BEEF RISSOLES (Cold Meat Cookery).
645. INGREDIENTS.--The remains of cold roast beef; to each pound of meat allow 3/4 lb. of bread crumbs, salt and pepper to taste, a few chopped savoury herbs, 1/2 a teaspoonful of minced lemon-peel, 1 or 2 eggs, according to the quantity of meat.
Mode.--Mince the beef very fine, which should be rather lean, and mix with this bread crumbs, herbs, seasoning, and lemon-peel, in the above proportion, to each pound of meat. Make all into a thick paste with 1 or 2 eggs; divide into balls or cones, and fry a rich brown. Garnish the dish with fried parsley, and send with them to table some good brown gravy in a tureen. Instead of garnishing with fried parsley, gravy may be poured in the dish, round the rissoles: in this case, it will not be necessary to send any in a tureen.
Time.--From 5 to 10 minutes, according to size.
Average cost, exclusive of the meat, 5d.