174. Leg of Beef

Preparation info

    • Difficulty


Appears in

A Shilling Cookery for the People

By Alexis Soyer

Published 1854

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Take two pounds of the leg—that part which is full of sinew—cut as above, and season the same way; add a pint of water, and give another hour in the oven: meat without bone is preferable; any part of the beef will do for this receipt.

Or, instead of cutting the leg or any other part of the beast, the cheek may be put in whole, letting it weigh about four pounds. This process of cooking will make it very palatable and tender; to vary it, the meat may be larded, and a bunch of herbs (No. 460) added, also cloves, nutmeg, mace, or a little garlic.