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Signal Processing for Intelligent Sensor Systems with
MATLAB Second Edition David C. Swanson Digital
Instant Download
Author(s): David C. Swanson
ISBN(s): 9781420043044, 1420043048
Edition: 2
File Details: PDF, 22.17 MB
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Language: english
Signal
Processing
Processi g foro
Intelligent
Sensor Systems
ms
with MATLAB
T AB ®

Second Edition

David C. Swanson
www.itpub.net
®
www.itpub.net
Signal
Processing for
Intelligent
Sensor Systems
with MATLAB ®

Second Edition

David C. Swanson

Boca Raton London New York

CRC Press is an imprint of the

Taylor & Francis Group, an informa business
MATLAB® is a trademark of The MathWorks, Inc. and is used with permission. The MathWorks does not warrant the
accuracy of the text or exercises in this book. This book’s use or discussion of MATLAB® software or related products
does not constitute endorsement or sponsorship by The MathWorks of a particular pedagogical approach or particular
use of the MATLAB® software.

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This book is dedicated to all who aspire to deeply understand signal processing
for sensors, not just enough to pass an exam or assignment, or to complete a
project, but deep enough to experience the joy of natural revelation. This takes
more than just effort. You have to love the journey. This was best said by one
of America’s greatest inventors, George Washington Carver, in the quote
“Anything will give up its secrets if you love it enough…”
www.itpub.net
Contents
Preface������������������������������������������������������������������������������������������������������������������������������������������� xiii
Acknowledgments���������������������������������������������������������������������������������������������������������������������������� xv
Author��������������������������������������������������������������������������������������������������������������������������������������������xvii

Part I Fundamentals of Digital Signal Processing

Chapter 1 Sampled Data Systems.................................................................................................. 3

1.1 A/D Conversion..................................................................................................3
1.2 Sampling Theory................................................................................................6
1.3 Complex Bandpass Sampling............................................................................. 9
1.4 Delta–Sigma Analog Conversion..................................................................... 12
1.5 MATLAB® Examples....................................................................................... 14
1.6 Summary, Problems, and References............................................................... 15
Problems...................................................................................................................... 16
References................................................................................................................... 17

Chapter 2 z-Transform.................................................................................................................. 19
2.1 Comparison of Laplace and z-Transforms........................................................ 19
2.2 System Theory.................................................................................................. 27
2.3 Mapping of s-Plane Systems to the Digital Domain........................................ 30
2.4 MATLAB® Examples....................................................................................... 39
2.5 Summary..........................................................................................................40
Problems...................................................................................................................... 41
References................................................................................................................... 41

Chapter 3 Digital Filtering........................................................................................................... 43

3.1 FIR Digital Filter Design................................................................................. 43
3.2 IIR Filter Design and Stability......................................................................... 47
3.3 Whitening Filters, Invertibility, and Minimum Phase..................................... 49
3.4 Filter Basis Polynomials................................................................................... 52
3.4.1 Butterworth Filters.............................................................................. 52
3.4.2 Chebyshev Type I Filters..................................................................... 55
3.4.3 Chebyshev Type II Filters................................................................... 56
3.4.4 Elliptical Filters................................................................................... 58
3.4.5 Bessel Filters....................................................................................... 59
3.4.6 High-Pass, Band-Pass, and Band-Stop Filter Transformations........... 59
3.4.7 MA Digital Integration Filter.............................................................. 59
3.5 MATLAB® Examples.......................................................................................60
3.6 Summary.......................................................................................................... 62
Problems...................................................................................................................... 63
References................................................................................................................... 63

ix
x Contents

Chapter 4 Digital Audio Processing............................................................................................ 65

4.1 Basic Room Acoustics...................................................................................... 65
4.2 Artificial Reverberation and Echo Generators................................................. 69
4.3 Flanging and Chorus Effects............................................................................ 72
4.4 Bass, Treble, and Parametric Filters................................................................. 74
4.5 Amplifier and Compression/Expansion Processors......................................... 76
4.6 Digital-to-Analog Reconstruction Filters.........................................................80
4.7 Audio File Compression Techniques................................................................ 82
4.8 MATLAB® Examples....................................................................................... 88
4.9 Summary.......................................................................................................... 91
Problems......................................................................................................................92
References...................................................................................................................92

Chapter 5 Linear Filter Applications........................................................................................... 95

5.1 State Variable Theory....................................................................................... 95
5.1.1 Continuous State Variable Formulation..............................................97
5.1.2 Discrete State Variable Formulation...................................................99
5.2 Fixed-Gain Tracking Filters........................................................................... 101
5.3 2D FIR Filters................................................................................................. 107
5.4 Image Upsampling Reconstruction Filters..................................................... 115
5.5 MATLAB® Examples..................................................................................... 117
5.6 Summary........................................................................................................ 119
Problems.................................................................................................................... 120
References................................................................................................................. 121

Part II Frequency Domain Processing

Chapter 6 Fourier Transform..................................................................................................... 127

6.1 Mathematical Basis for the Fourier Transform.............................................. 127
6.2 Spectral Resolution......................................................................................... 130
6.3 Fast Fourier Transform................................................................................... 135
6.4 Data Windowing............................................................................................. 138
6.5 Circular Convolution Issues........................................................................... 143
6.6 Uneven-Sampled Fourier Transforms............................................................ 146
6.7 Wavelet and Chirplet Transforms................................................................... 153
6.8 MATLAB® Examples..................................................................................... 162
6.9 Summary........................................................................................................ 165
Problems.................................................................................................................... 167
References................................................................................................................. 168

Chapter 7 Spectral Density........................................................................................................ 169

7.1 Spectral Density Derivation........................................................................... 169
7.2 Statistical Metrics of Spectral Bins................................................................ 172
7.2.1 Probability Distributions and PDFs.................................................. 173
7.2.2 Statistics of the NPSD Bin................................................................ 175
7.2.3 SNR Enhancement and the Zoom FFT............................................. 176

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Contents xi

7.2.4 Conversion of Random Variables...................................................... 177

7.2.5 Confidence Intervals for Averaged NPSD Bins................................ 179
7.2.6 Synchronous Time Averaging........................................................... 180
7.2.7 Higher-Order Moments..................................................................... 181
7.2.8 Characteristic Function..................................................................... 182
7.2.9 Cumulants and Polyspectra............................................................... 182
7.3 Transfer Functions and Spectral Coherence................................................... 188
7.4 Intensity Field Theory.................................................................................... 199
7.4.1 Point Sources and Plane Waves.........................................................200
7.4.2 Acoustic Field Theory.......................................................................200
7.4.3 Acoustic Intensity.............................................................................. 203
7.4.4 Structural Intensity............................................................................206
7.4.5 Electromagnetic Intensity..................................................................208
7.5 Intensity Display and Measurement Techniques............................................209
7.5.1 Graphical Display of the Acoustic Dipole........................................209
7.5.2 Calculation of Acoustic Intensity from Normalized
Spectral Density................................................................................ 213
7.5.3 Calculation of Structural Intensity for Compressional and
Bending Waves.................................................................................. 215
7.5.4 Calculation of the Poynting Vector................................................... 217
7.6 MATLAB® Examples..................................................................................... 218
7.7 Summary........................................................................................................ 219
Problems.................................................................................................................... 220
References................................................................................................................. 221

Chapter 8 Wavenumber Transforms.......................................................................................... 223

8.1 Spatial Transforms.......................................................................................... 223
8.2 Spatial Filtering and Beamforming................................................................ 225
8.3 Image Enhancement Techniques.................................................................... 233
8.4 JPEG and MPEG Compression Techniques...................................................240
8.5 Computer-Aided Tomography........................................................................ 243
8.6 Magnetic Resonance Imaging........................................................................ 249
8.7 MATLAB® Examples..................................................................................... 254
8.8 Summary........................................................................................................ 258
Problems.................................................................................................................... 261
References................................................................................................................. 261

Part III Adaptive System Identification and Filtering

Chapter 9 Linear Least-Squared Error Modeling...................................................................... 265

9.1 Block Least Squares....................................................................................... 265
9.2 Projection-Based Least Squares..................................................................... 269
9.3 General Basis System Identification............................................................... 271
9.3.1 Mechanics of the Human Ear............................................................ 273
9.3.2 Least-Squares Curve Fitting............................................................. 275
9.3.3 Pole–Zero Filter Models.................................................................... 276
9.4 MATLAB® Examples..................................................................................... 279
9.5 Summary........................................................................................................280
xii Contents

Problems....................................................................................................................280
References................................................................................................................. 281

Chapter 10 Recursive Least-Squares Techniques........................................................................ 283

10.1 RLS Algorithm and Matrix Inversion Lemma..............................................284
10.1.1 Matrix Inversion Lemma..................................................................284
10.1.2 Approximations to RLS.................................................................... 286
10.2 LMS Convergence Properties......................................................................... 287
10.2.1 System Modeling Using Adaptive System Identification.................. 287
10.2.2 Signal Modeling Using Adaptive
Signal-Whitening Filters................................................................... 291
10.3 Lattice and Schur Techniques........................................................................ 295
10.4 Adaptive Least-Squares Lattice Algorithm.................................................... 301
10.4.1 Wiener Lattice...................................................................................307
10.4.2 Double/Direct Weiner Lattice........................................................... 310
10.5 MATLAB® Examples..................................................................................... 312
10.6 Summary........................................................................................................ 314
Problems.................................................................................................................... 315
References................................................................................................................. 316

Chapter 11 Recursive Adaptive Filtering..................................................................................... 317

11.1 Adaptive Kalman Filtering............................................................................. 318
11.2 IIR Forms for LMS and Lattice Filters.......................................................... 332
11.3 Frequency Domain Adaptive Filters.............................................................. 347
11.4 MATLAB® Examples..................................................................................... 353
11.5 Summary........................................................................................................ 355
Problems.................................................................................................................... 357
References................................................................................................................. 357

Part IV Wavenumber Sensor Systems

Chapter 12 Signal Detection Techniques..................................................................................... 363

12.1 Rician PDF.....................................................................................................364
12.1.1 Time-Synchronous Averaging........................................................... 365
12.1.2 Envelope Detection of a Signal in Gaussian Noise........................... 367
12.2 RMS, CFAR Detection, and ROC Curves..................................................... 374
12.3 Statistical Modeling of Multipath................................................................... 381
12.3.1 Multisource Multipath....................................................................... 382
12.3.2 Coherent Multipath............................................................................ 383
12.3.3 Statistical Representation of Multipath............................................. 385
12.3.4 Random Variations in Refractive Index............................................ 388
12.4 MATLAB® Examples..................................................................................... 391
12.5 Summary........................................................................................................ 392
Problems.................................................................................................................... 394
References................................................................................................................. 394

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Contents xiii

Chapter 13 Wavenumber and Bearing Estimation....................................................................... 397

13.1 Cramer–Rao Lower Bound............................................................................. 398
13.2 Bearing Estimation and Beam Steering.........................................................403
13.2.1 Bearings from Phase Array Differences...........................................403
13.2.2 Multiple Angles of Arrival................................................................407
13.2.3 Wavenumber Filters........................................................................... 410
13.3 Field Reconstruction Techniques................................................................... 418
13.4 Wave Propagation Modeling.......................................................................... 428
13.5 MATLAB® Examples..................................................................................... 436
13.6 Summary........................................................................................................ 438
Problems.................................................................................................................... 439
References................................................................................................................. 439

Chapter 14 Adaptive Beamforming and Localization................................................................. 441

14.1 Array “Null-Forming”.................................................................................... 443
14.2 Eigenvector Methods of MUSIC and MVDR................................................ 447
14.3 Coherent Multipath Resolution Techniques...................................................460
14.3.1 Maximal Length Sequences.............................................................. 462
14.4 FMCW and Synthetic Aperture Processing................................................... 472
14.5 MATLAB® Examples..................................................................................... 476
14.6 Summary........................................................................................................ 478
Problems....................................................................................................................480
References................................................................................................................. 481

Part V Signal Processing Applications

Chapter 15 Noise Reduction Techniques..................................................................................... 485

15.1 Electronic Noise............................................................................................. 485
15.2 Noise Cancellation Techniques...................................................................... 497
15.3 Active Noise Attenuation................................................................................504
15.4 MATLAB® Examples..................................................................................... 519
15.5 Summary........................................................................................................ 520
Problems.................................................................................................................... 521
References................................................................................................................. 522

Chapter 16 Sensors and Transducers........................................................................................... 523

16.1 Simple Transducer Signals............................................................................. 524
16.2 Acoustic and Vibration Sensors..................................................................... 530
16.2.1 Electromagnetic Mechanical Transducer.......................................... 530
16.2.2 Electrostatic Transducer.................................................................... 537
16.2.3 Condenser Microphone.....................................................................546
16.2.4 Micro-Electromechanical Systems................................................... 549
16.2.5 Charge Amplifier............................................................................... 550
16.2.6 Reciprocity Calibration Technique................................................... 552
xiv Contents

16.3 Chemical and Biological Sensors................................................................... 555

16.3.1 Detection of Small Chemical Molecules........................................... 556
16.3.2 Optical Absorption Chemical Spectroscopy..................................... 558
16.3.3 Raman Spectroscopy......................................................................... 560
16.3.4 Ion Mobility Spectroscopy................................................................ 562
16.3.5 Detecting Large Biological Molecules..............................................564
16.4 Nuclear Radiation Sensors............................................................................. 566
16.5 MATLAB® Examples..................................................................................... 569
16.6 Summary........................................................................................................ 570
Problems.................................................................................................................... 572
References................................................................................................................. 572

Chapter 17 Intelligent Sensor Systems........................................................................................ 575

17.1 Automatic Target Recognition Algorithms.................................................... 578
17.1.1 Statistical Pattern Recognition.......................................................... 578
17.1.2 Adaptive Neural Networks................................................................ 583
17.1.3 Syntactic Pattern Recognition........................................................... 590
17.2 Signal and Image Features............................................................................. 598
17.2.1 Basic Signal Metrics.......................................................................... 599
17.2.2 Pulse-Train Signal Models................................................................ 601
17.2.3 Spectral Features...............................................................................602
17.2.4 Monitoring Signal Distortion............................................................603
17.2.5 Amplitude Modulation......................................................................605
17.2.6 Frequency Modulation......................................................................607
17.2.7 Demodulation via Inverse Hilbert Transform...................................609
17.3 Dynamic Feature Tracking and Prediction.................................................... 618
17.4 Intelligent Sensor Agents................................................................................ 630
17.4.1 Internet Basics................................................................................... 631
17.4.2 IP Masquerading/Port Forwarding................................................... 632
17.4.3 Security versus Convenience............................................................. 632
17.4.4 Role of the DNS Server..................................................................... 633
17.4.5 Intelligent Sensors on the Internet.................................................... 633
17.4.6 XML Documents and Schemas for Sensors..................................... 636
17.4.7 Architectures for Net-Centric Intelligent Sensors............................. 639
17.5 MATLAB® Examples.....................................................................................640
17.6 Summary........................................................................................................640
Problems.................................................................................................................... 642
References................................................................................................................. 643

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Preface
The second edition of Signal Processing for Intelligent Sensor Systems enhances many of the unique
­features of the first edition with more answered problems, web access to a large collection of
MATLAB® scripts used throughout the book, and the addition of more audio engineering, transduc-
ers, and sensor networking technology. All of the key algorithms and development methodologies
have been kept from the first edition, and hopefully all of the typographical errors have been fixed.
The addition of a chapter on Digital Audio processing reflects a growing interest in digital surround
sound (5.1 audio) techniques for entertainment, home theaters, and virtual reality systems. Also,
new sections are added in the areas of sensor networking, use of meta-data architectures using
XML, and agent-based automated data mining and control. This later information really ties large-
scale networks of intelligent sensors together as a network of thin file servers. Intelligent algorithms,
either resident in the sensor/file-server nodes, or run remotely across the network as intelligent
agents, can then provide an automated situational awareness. The many algorithms presented in
Signal Processing for Intelligent Sensor Systems can then be applied locally or network-based to
realize elegant solutions to very complex detection problems.
It was nearly 20 years ago that I was asked to consider writing a textbook on signal processing
for sensors. At the time I typically had over a dozen textbooks on my desk, each with just a few
small sections bookmarked for frequent reference. The genesis of this book was to bring together
all these key subjects into one text, summarize the salient information needed for design and appli-
cation, and organize the broad array of sensor signal processing subjects in a way to make it acces-
sible to engineers in school as well as those practicing in the field. The discussion herein is somewhat
informal and applied and in a tone of engineer-to-engineer, rather than professor-to-student. There
are many subtle nuggets of critical information revealed that should help most readers quickly
master the algorithms and adapt them to meet their requirements. This text is both a learning
resource and a field reference. In support of this, every data graph in the text has a MATLAB
m-script in support of it and these m-scripts are kept simple, commented, and made available to
readers for download from the CRC Press website for the book (http://www.crcpress.com/product/
isbn/9781420043044). Taylor & Francis Group (CRC Press) acquired the rights to the first edition
and have been relentless in encouraging me to update it in this second edition. There were also a
surprising number of readers who found me online and encouraged me to make an updated second
edition. Given the high cost of textbooks and engineering education, we are excited to cut the price
significantly, make the book available electronically online, as well as for “rent” electronically which
should be extremely helpful to students on a tight budget. Each chapter has a modest list of solved
problems (answer book available from the publisher) and references for more information.
The second edition is organized into five parts, each of which could be used for a semester course
in signal processing, or to supplement a more focused course textbook. The first two parts,
“Fundamentals of Digital Signal Processing” and “Frequency Domain Processing,” are appropriate
for undergraduate courses in Electrical and/or Computer Engineering. Part III “Adaptive System
Identification and Filtering” can work for senior-level undergraduate or a graduate-level course, as
is Part IV on “Wave Number Sensor Systems” that applies the earlier techniques to beamforming,
image processing, and signal detection systems. If you look carefully at the chapter titles, you will
see these algorithm applications grouped differently from most texts. Rather than organizing these
subjects strictly by application, we organize them by the algorithm, which naturally spans several
applications. An example of this is the recursive least-squares algorithm, projection operator sub-
space decomposition, and Kalman filtering of state vectors, which all share the same basic recursive
update algorithm. Another example is in Chapter 13 where we borrow the two-dimensional FFT

xv
Exploring the Variety of Random
Documents with Different Content
BARBERRIES, to preserve in Bunches.
Ingredients.—1 pint of syrup, barberries. Mode.—Prepare some
small pieces of clean white wood, 3 inches long and ¼ inch wide,
and tie the fruit on to these in nice bunches. Have ready some clear
syrup (see Syrup); put in the barberries, and simmer them in it for 2
successive days, boiling them for nearly ½ hour each day, and
covering them each time with the syrup when cold. When the fruit
looks perfectly clear it is sufficiently done, and should be stowed
away in pots, with the syrup poured over, or the fruit may be
candied. Time.—½ hour to simmer each day. Seasonable in autumn.

BARLEY SOUP.
Ingredients.—2 lbs. of shin of beef, ¼ lb. of pearl barley, a large
bunch of parsley, 4 onions, 6 potatoes, salt and pepper, 4 quarts of
water. Mode.—Put in all the ingredients, and simmer gently for 3
hours. Time.—3 hours. Average cost, 2½d. per quart. Seasonable all
the year, but more suitable for winter.

BARLEY-SUGAR, to make.
Ingredients.—To every lb. of sugar allow ½ pint of water, ½ the
white of an egg. Mode.—Put the sugar into a well-tinned saucepan,
with the water, and, when the former is dissolved, set it over a
moderate fire, adding the well-beaten egg before the mixture gets
warm, and stir it well together. When it boils, remove the scum as it
rises, and keep it boiling until no more appears, and the syrup looks
perfectly clear; then strain it through a fine sieve or muslin bag, and
put it back into the saucepan. Boil it again like caramel, until it is
brittle, when a little is dropped in a basin of cold water: it is then
sufficiently boiled. Add a little lemon-juice and a few drops of
essence of lemon, and let it stand for a minute or two. Have ready a
marble slab or large dish, rubbed over with salad-oil; pour on it the
sugar, and cut it into strips with a pair of scissors: these strips
should then be twisted, and the barley-sugar stored away in a very
dry place. It may be formed into lozenges or drops, by dropping the
sugar in a very small quantity at a time on to the oiled slab or dish.
Time.—¼ hour. Average cost, 7d. Sufficient for 5 or 6 sticks.

BARLEY-WATER, to make.
Ingredients.—2 oz. of pearl barley, 2 quarts of boiling water, 1
pint of cold water. Mode.—Wash the barley in cold water; put it into
a saucepan with the above proportion of cold water, and when it has
boiled for about ¼ hour, strain off the water, and add the 2 quarts of
fresh boiling water. Boil it until the liquid is reduced one half; strain
it, and it will be ready for use. It may be flavoured with lemon-peel,
after being sweetened, or a small piece may be simmered with the
barley. When the invalid may take it, a little lemon-juice gives this
pleasant drink in illness a very nice flavour; as does also a small
quantity of port wine. Time.—To boil until the liquid is reduced one
half. Sufficient to make 1 quart of barley-water.

BATTER PUDDING, Baked.

Ingredients.—1½ pint of milk, 4 tablespoonfuls of flour, 2 oz. of
butter, 4 eggs, a little salt. Mode.—Mix the flour with a small quantity
of cold milk; make the remainder hot, and pour it on to the flour,
keeping the mixture well stirred; add the butter, eggs, and salt; beat
the whole well, and put the pudding into a buttered pie-dish; bake
for ¾ hour, and serve with sweet sauce, wine sauce, or stewed fruit.
Baked in small cups, very pretty little puddings may be made; they
should be eaten with the same accompaniments as above. Time.—
¾ hour. Average cost, 9d. Sufficient for 5 or 6 persons. Seasonable
at any time.

BATTER PUDDING, Baked, with Dried or Fresh

Fruit.
 Ingredients.—1½ pint of milk, 4 tablespoonfuls of flour, 3 eggs, 2
oz. of finely-shredded suet, ¼ lb. of currants, a pinch of salt. Mode.
—Mix the milk, flour, and eggs to a smooth batter; add a little salt,
the suet, and the currants, which should be well washed, picked,
and dried; put the mixture into a buttered pie-dish, and bake in a
moderate oven for 1¼ hour. When fresh fruits are in season, this
pudding is exceedingly nice, with damsons, plums, red currants,
gooseberries, or apples; when made with these, the pudding must
be thickly sprinkled over with sifted sugar. Boiled batter pudding,
with fruit, is made in the same manner, by putting the fruit into a
buttered basin, and filling it up with batter made in the above
proportion, but omitting the suet. It must be sent quickly to table,
and covered plentifully with sifted sugar. Time.—Baked batter
pudding, with fruit, 1¼ to 1½ hour; boiled ditto, 1½ to 1¾ hour,
allowing that both are made with the above proportion of batter.
Smaller puddings will be done enough in ¾ or 1 hour. Average cost,
10d. Sufficient for 7 or 8 persons. Seasonable at any time, with dried
fruits.

BATTER PUDDING, Boiled.

Ingredients.—3 eggs, 1 oz. of butter, 1 pint of milk, 3
tablespoonfuls of flour, a little salt. Mode.—Put the flour into a basin,
and add sufficient milk to moisten it; carefully rub down all the
lumps with a spoon, then pour in the remainder of the milk, and stir
in the butter, which should be previously melted; keep beating the
mixture, add the eggs and a pinch of salt, and, when the batter is
quite smooth, put it into a well-buttered basin, tie it down very
tightly, and put it into boiling water; move the basin about for a few
minutes after it is put into the water, to prevent the flour settling in
any part, and boil for 1¼ hour. This pudding may also be boiled in a
floured cloth that has been wetted in hot water: it will then take a
few minutes less than when boiled in a basin. Send batter puddings
very quickly to table, and serve with sweet sauce, wine sauce,
stewed fruit, or jam of any kind: when the latter is used, a little of it
may be placed round the dish in small quantities, as a garnish. Time.
—1¼ hour in a basin, 1 hour in a cloth. Average cost, 7d. Sufficient
for 5 or 6 persons. Seasonable at any time.

BATTER PUDDING, with Orange Marmalade.

Ingredients.—4 eggs, 1 pint of milk, 1½ oz. of loaf sugar, 3
tablespoonfuls of flour. Mode.—Make the batter with the above
ingredients, put it into a well-buttered basin, tie it down with a cloth,
and boil for 1 hour. As soon as it is turned out of the basin, put a
small jar of orange marmalade all over the top, and send the
pudding very quickly to table. It is advisable to warm the marmalade
to make it liquid. Time.—1 hour. Average cost, with the marmalade,
1s. 3d. Sufficient for 5 or 6 persons. Seasonable at any time; but
more suitable for a winter pudding.

BEANS, Boiled Broad or Windsor.

Ingredients.—To each ½ gallon of water,
allow 1 heaped tablespoonful of salt; beans.
Mode.—This is a favourite vegetable with many
persons, but, to be nice, should be young and
freshly gathered. After shelling the beans, put
them into boiling water, salted in the above
proportion, and let them boil rapidly until tender.
Drain them well in a colander; dish, and serve
with them separately a tureen of parsley and
butter. Boiled bacon should always accompany
this vegetable, but the beans should be cooked
separately. It is usually served with the beans
BROAD BEANS. laid round, and the parsley and butter in a
tureen. Beans also make an excellent garnish to
a ham, and when used for this purpose, if very old, should have
their skins removed. Time.—Very young beans, 15 minutes; when a
moderate size, 20 to 25 minutes, or longer. Average cost, unshelled,
6d. per peck. Sufficient.—Allow one peck for 6 or 7 persons.
Seasonable in July and August.
BEANS, Broad, à la Poulette.
Ingredients.—2 pints of broad beans, ½ pint of stock or broth, a
small bunch of savoury herbs, including parsley, a small lump of
sugar, the yolk of 1 egg, ¼ pint of cream, pepper and salt to taste.
Mode.—Procure some young and freshly-gathered beans, and shell
sufficient to make 2 pints; boil them, as in the preceding recipe, until
nearly done; then drain them and put them into a stewpan with the
stock, finely-minced herbs, and sugar. Stew the beans until perfectly
tender, and the liquor has dried away a little; then beat up the yolk
of an egg with the cream, add this to the beans, let the whole get
thoroughly hot, and when on the point of simmering, serve. Should
the beans be very large, the skin should be removed previously to
boiling them. Time.—10 minutes to boil the beans, 15 minutes to
stew them in the stock. Average cost, unshelled, 6d. per peck.
Seasonable in July and August.

BEANS, Boiled French.

Ingredients.—To each ½ gallon of water allow 1 heaped
tablespoonful of salt, a very small piece of soda. Mode.—This
vegetable should always be eaten young, as when allowed to grow
too long it tastes stringy and tough when cooked. Cut off the heads
and tails, and a thin strip on each side of the beans to remove the
strings; then divide each bean into 4 or 6 pieces, according to size,
cutting them lengthways in a slanting direction, and as they are cut
put them into cold water, with a small quantity of salt dissolved in it.
Have ready a saucepan of boiling water, with salt and soda in the
above proportion; put in the beans, keep them boiling quickly, with
the lid uncovered, and be careful that they do not get smoked.
When tender, which may be ascertained by their sinking to the
bottom of the saucepan, take them up, pour them into a colander,
and when drained, dish and serve with plain melted butter. When
very young, beans are sometimes served whole: thus dressed, their
colour and flavour are much better preserved, but the more general
way of sending them to table is to cut them into thin strips. Time.—
Very young beans, 10 to 12 minutes; moderate size, 15 to 20
minutes, after the water boils. Average cost, in full season, 1s. 4d.
per peck, but when forced very expensive. Sufficient.—Allow ½ peck
for 6 or 7 persons. Seasonable from the middle of July to the end of
September, but may be had forced from February to the beginning
of June.

BEANS, French Mode of Cooking French.

Ingredients.—A quart of French beans, 3 oz. of fresh butter,
pepper and salt to taste, the juice of ½ lemon. Mode.—Cut and boil
the beans by the preceding recipe, and when tender, put them into a
stewpan, and shake over the fire, to dry away the moisture from the
beans. When quite dry and hot, add the butter, pepper, salt, and
lemon-juice; keep moving the stewpan, without using a spoon, as
that would break the beans; and when the butter is melted, and all
is thoroughly hot, serve. If the butter should not mix well, add a
tablespoonful of gravy, and serve very quickly. Time.—About ¼ hour
to boil the beans; 10 minutes to shake them over the fire. Average
cost, in full season, about 1s. 4d. per peck. Sufficient for 3 or 4
persons. Seasonable from the middle of July to the end of
September.

BEANS, to Boil Haricots Blancs, or White

Haricot.
Ingredients.—1 quart of white haricot beans, 2 quarts of soft
water, 1 oz. of butter, 1 heaped tablespoonful of salt. Mode.—Put the
beans into cold water, let them soak from 2 to 4 hours, according to
their age; then put them into cold water salted in the above
proportion, bring them to boil, and let them simmer very slowly until
tender; pour the water away from them, let them stand by the side
of the fire, with the lid of the saucepan partially off, to allow the
beans to dry; then add 1 oz. of butter and a seasoning of pepper
and salt. Shake the beans about for a minute or two, and serve: do
not stir them with a spoon, for fear of breaking them to pieces.
Time.—After the water boils, from 2 to 2½ hours. Average cost, 4d.
per quart. Sufficient for 4 or 5 persons. Seasonable in winter, when
other vegetables are scarce.
Note.—Haricots blancs, when new and fresh, should be put into
boiling water, and do not require any soaking previous to dressing.

BEANS, Haricots Blancs & Minced Onions.

Ingredients.—1 quart of white haricot beans, 4 middling-sized
onions, ¼ pint of good brown gravy, pepper and salt to taste, a little
flour. Mode.—Peel and mince the onions not too finely, and fry them
in butter of a light brown colour; dredge over them a little flour, and
add the gravy and a seasoning of pepper and salt. Have ready a pint
of haricot beans well boiled and drained; put them with the onions
and gravy, mix all well together, and serve very hot. Time.—From 2
to 2½ hours to boil the beans; 5 minutes to fry the onions. Average
cost, 4d. per quart. Sufficient for 4 or 5 persons. Seasonable in
winter.

BEANS, Haricots Blancs à la Maître d’Hôtel.

Ingredients.—1 quart of white haricot
beans, ¼ lb. of fresh butter, 1
tablespoonful of minced parsley, pepper
and salt to taste, the juice of ½ lemon.
Mode.—Should the beans be very dry, soak
them for an hour or two in cold water, and
boil them until perfectly tender, as in the
preceding recipe. If the water should boil
away, replenish it with a little more cold,
which makes the skin of the beans tender.
Let them be very thoroughly done; drain
them well; then add to them the butter,
minced parsley, and a seasoning of pepper
and salt. Keep moving the stewpan over the HARICOT BEANS.
fire without using a spoon, as this would
break the beans; and, when the various ingredients are well mixed
with them, squeeze in the lemon-juice, and serve very hot. Time.—
From 2 to 2½ hours to boil the beans. Average cost, 4d. per quart.
Sufficient for 4 or 5 persons. Seasonable in winter.

BÉCHAMEL, or French White Sauce.

Ingredients.—1 small bunch of parsley, 2 cloves, ½ bay-leaf, 1
small bunch of savoury herbs, salt to taste; 3 or 4 mushrooms, when
obtainable; 2 pints of white stock, 1 pint of milk or cream, 1
tablespoonful of arrowroot. Mode.—Put the stock into a stewpan,
with the parsley, cloves, bay-leaf, herbs, and mushrooms; add a
seasoning of salt, but no pepper, as that would give the sauce a
dusty appearance, and should be avoided. When it has boiled long
enough to extract the flavour of the herbs, &c., strain it, and boil it
up quickly again, until it is nearly half reduced. Now mix the
arrowroot smoothly with the milk or cream, and let it simmer very
gently for 5 minutes over a slow fire; pour to it the stock, and
continue to simmer slowly for 10 minutes, if the sauce be thick. If,
on the contrary, it be too thin, it must be stirred over a sharp fire till
it thickens. Always make it thick, as it can easily be thinned with
cream, milk, or white stock. This sauce is excellent for pouring over
boiled fowls. Time.—Altogether, 2 hours. Average cost, 3s. per quart,
with cream at 1s. 6d. per pint.

BÉCHAMEL MAIGRE, or Without Meat.

Ingredients.—2 onions, 1 blade of mace, mushroom trimmings, a
small bunch of parsley, 1 oz. of butter, flour, ½ pint of water, 1 pint
of milk, salt, the juice of ½ lemon, 2 eggs. Mode.—Put in a stewpan
the milk and ½ pint of water, with the onions, mace, mushrooms,
parsley, and salt. Let these simmer gently for 20 minutes. In the
meantime, rub on a plate 1 oz. of flour and butter; put it to the
liquor, and stir it well till it boils up; then place it by the side of the
fire, and continue stirring until it is perfectly smooth. Now strain it
through a sieve into a basin, after which put it back in the stewpan,
and add the lemon-juice. Beat up the yolks of the eggs with about 4
dessertspoonfuls of milk; strain this to the sauce, keep stirring it
over the fire, but do not let it boil, or it will curdle. Time.—
Altogether, ¾ hour. Average cost, 5d. per pint.
This is a good sauce to pour over boiled fowls when they are a
bad colour.

BEEF, Aitchbone of, Boiled.

Ingredients.—Beef, water. Mode.—After this joint has been in salt
5 or 6 days, it will be ready for use, and will not take so long boiling
as a round, for it is not so solid. Wash the meat, and, if too salt,
soak it for a few hours, changing the water once or twice, till the
required freshness is obtained. Put into a saucepan, or boiling-pot,
sufficient water to cover the meat; set it over the fire, and when it
boils, plunge in the joint, and let it boil up quickly. Now draw the pot
to the side of the fire, and let the process be very gradual, as the
water must only simmer, or the meat will be hard and tough.
Carefully remove the scum from the surface of the water, and
continue doing this for a few minutes after it first boils. Carrots and
turnips are served with this dish, and sometimes suet dumplings,
which may be boiled with the beef. Garnish with a few of the carrots
and turnips, and serve the remainder in a vegetable-dish. Time.—An
aitchbone of 10 lbs., 2½ hours after the water boils; one of 20 lbs.,
4 hours. Average cost, 6d. per lb. Sufficient.—10 lbs. for 7 or 8
persons. Seasonable all the year, but best from September to March.
 AITCH-BONE OF BEEF.

Note.—The liquor in which the meat has been boiled may be

easily converted into a very excellent pea-soup. It will require very
few vegetables, as it will be impregnated with the flavour of those
boiled with the meat.

BEEF À LA MODE.
Ingredients.—6 or 7 lbs. of the thick flank of beef, a few slices of
fat bacon, 1 teacupful of vinegar, black pepper, allspice, 2 cloves well
mixed and finely pounded, making altogether 1 heaped teaspoonful;
salt to taste, 1 bunch of savoury herbs, including parsley, all finely
minced and well mixed; 3 onions, 2 large carrots, 1 turnip, 1 head of
celery, 1½ pint of water, 1 glass of port wine. Mode.—Slice and fry
the onions of a pale brown, and cut up the other vegetables in small
pieces, and prepare the beef for stewing in the following manner:—
Choose a fine piece of beef, cut the bacon into long slices, about an
inch in thickness, dip them into vinegar, and then into a little of the
above seasoning of spice, &c., mixed with the same quantity of
minced herbs. With a sharp knife make holes deep enough to let in
the bacon; then rub the beef over with the remainder of the
seasoning and herbs, and bind it up in a nice shape with tape. Have
ready a well-tinned stewpan (it should not be much larger than the
piece of meat you are cooking), into which put the beef, with the
vegetables, vinegar, and water. Let it simmer very gently for 5 hours,
or rather longer, should the meat not be extremely tender, and turn
it once or twice. When ready to serve, take out the beef, remove the
tape, and put it on a hot dish. Skim off every particle of fat from the
gravy, add the port wine, just let it boil, pour it over the beef, and it
is ready to serve. Great care must be taken that this does not boil
fast, or the meat will be tough and tasteless; it should only just
bubble. When convenient, all kinds of stews, &c. should be cooked
on a hot plate, as the process is so much more gradual than on an
open fire. Time.—5 hours, or rather more. Average cost, 7d. per lb.
Sufficient for 7 or 8 persons. Seasonable all the year, but more
suitable for a winter dish.

BEEF À LA MODE (Economical).

Ingredients.—About 3 lbs. of clod or sticking of beef, 2 oz. of
clarified dripping, 1 large onion, flour, 2 quarts of water, 12 berries of
allspice, 2 bay-leaves, ½ teaspoonful of whole black pepper, salt to
taste. Mode.—Cut the beef into small pieces, and roll them in flour;
put the dripping into a stewpan with the onion, which should be
sliced thin. Let it get quite hot; lay in the pieces of beef, and stir
them well about. When nicely browned all over, add by degrees
boiling water in the above proportion, and, as the water is added,
keep the whole well stirred. Put in the spice, bay-leaves, and
seasoning, cover the stewpan closely, and set it by the side of the
fire to stew very gently, till the meat becomes quite tender, which
will be in about 3 hours, when it will be ready to serve. Remove the
bay-leaves before it is sent to table. Time.—3 hours. Average cost,
1s. 3d. Sufficient for 6 persons. Seasonable at any time.

BEEF, Baked.
[Cold Meat Cookery. 1.] Ingredients.—About 2 lbs. of cold roast
beef, 2 small onions, 1 large carrot or 2 small ones, 1 turnip, a small
bunch of savoury herbs, salt and pepper to taste, quite ½ pint of
gravy, 3 tablespoonfuls of ale, crust or mashed potatoes. Mode.—Cut
the beef in slices, allowing a small amount of fat to each slice; place
a layer of this in the bottom of a pie-dish, with a portion of the
onions, carrots, and turnips, which must be sliced; mince the herbs,
strew them over the meat, and season with pepper and salt. Then
put another layer of meat, vegetables, and seasoning; and proceed
in this manner until all the ingredients are used. Pour in the gravy
and ale (water may be substituted for the former, but it is not so
nice), cover with a crust or mashed potatoes, and bake for ½ hour,
or rather longer. Time.—Rather more than ½ hour. Average cost,
exclusive of the meat, 6d. Sufficient for 5 or 6 persons. Seasonable
at any time.
Note.—It is as well to parboil the carrots and turnips before
adding them to the meat, and to use some of the liquor in which
they were boiled as a substitute for gravy; that is to say, when there
is no gravy at hand. Be particular to cut the onions in very thin
slices.

[Cold Meat Cookery. 2.] Ingredients.—Slices of cold roast beef, salt

and pepper to taste, 1 sliced onion, 1 teaspoonful of minced savoury
herbs, 12 tablespoonfuls of gravy or sauce of any kind, mashed
potatoes. Mode.—Butter the sides of a deep dish, and spread
mashed potatoes over the bottom of it; on this place layers of beef
in thin slices (this may be minced, if there is not sufficient beef to
cut into slices), well seasoned with pepper and salt, and a very little
onion and herbs, which should be previously fried of a nice brown;
then put another layer of mashed potatoes, and beef, and other
ingredients, as before; pour in the gravy or sauce, cover the whole
with another layer of potatoes, and bake for ½ hour. This may be
served in the dish, or turned out. Time.—½ hour. Average cost,
exclusive of the cold beef, 6d. Sufficient.—A large pie-dish full for 5
or 6 persons. Seasonable at any time.

BEEF-BONES, Broiled.
[Cold Meat Cookery.] Ingredients.—The bones of ribs or sirloin;
salt, pepper and cayenne. Mode.—Separate the bones, taking care
that the meat on them is not too thick in any part; sprinkle them
well with the above seasoning, and broil over a very clear fire. When
nicely browned, they are done; but do not allow them to blacken.

BEEF, Brisket of, à la Flamande.

Ingredients.—About 6 or 8 lbs. of the brisket of beef, 4 or 5 slices
of bacon, 2 carrots, 1 onion, a bunch of savoury herbs, salt and
pepper to taste, 4 cloves, 4 whole allspice, 2 blades of mace. Mode.
—Choose that portion of the brisket which contains the gristle, trim
it, and put it into a stewpan with the slices of bacon, which should
be placed under and over the meat. Add the vegetables, herbs,
spices, and seasoning, and cover with a little weak stock or water;
shut the stewpan-lid as closely as possible, and simmer very gently
for 4 hours. Strain the liquor, reserve a portion of it for sauce, and
the remainder boil quickly over a sharp fire until reduced to a glaze,
with which glaze the meat. Garnish the dish with scooped carrots
and turnips, and, when liked, a little cabbage; all of which must be
cooked separately. Thicken and flavour the liquor that was saved for
sauce, pour it round the meat, and serve. The beef may also be
garnished with glazed onions, artichoke-bottoms, &c. Time.—4
hours. Average cost, 7d. per lb. Sufficient for 6 or 8 persons.
Seasonable at any time.

BEEF, Brisket of, Stewed.

Ingredients.—7 lbs. of the brisket of beef, vinegar and salt, 6
carrots, 6 turnips, 6 small onions, 1 blade of pounded mace, 2 whole
allspice pounded, thickening of butter and flour, 2 tablespoonfuls of
ketchup; stock, or water. Mode.—About an hour before dressing it,
rub the meat over with vinegar and salt; put it into a stewpan, with
sufficient stock to cover it (when this is not at hand, water may be
substituted for it), and be particular that the stewpan is not much
larger than the meat. Skim well, and when it has simmered very
gently for 1 hour, put in the vegetables, and continue simmering till
the meat is perfectly tender. Draw out the bones, dish the meat, and
garnish either with tufts of cauliflower or braised cabbage cut in
quarters. Thicken as much gravy as required, with a little butter and
flour; add spices and ketchup in the above proportion, give one boil,
pour some of it over the meat, and the remainder send in a tureen.
Time.—Rather more than 3 hours. Average cost, 7d. per lb.
Sufficient for 7 or 8 persons. Seasonable at any time.
Note.—The remainder of the liquor in which the beef was boiled
may be served as a soup, or it may be sent to table with the meat in
a tureen.

BEEF, Broiled, and Mushroom Sauce.

[Cold Meat Cookery.] Ingredients.—2 or 3 dozen small button
mushrooms, 1 oz. of butter, salt and cayenne to taste, 1
tablespoonful of mushroom ketchup, mashed potatoes, slices of cold
roast beef. Mode.—Wipe the mushrooms free from grit with a piece
of flannel, and salt; put them in a stewpan with the butter,
seasoning, and ketchup; stir over the fire until the mushrooms are
quite done, when pour it in the middle of mashed potatoes,
browned. Then place round the potatoes slices of cold roast beef,
nicely broiled over a clear fire. In making the mushroom sauce the
ketchup may be dispensed with, if there is sufficient gravy. Time.—
¼ hour. Average cost, exclusive of the meat, 8d. Seasonable from
August to October.

BEEF, Broiled, and Oyster Sauce.

[Cold Meat Cookery.] Ingredients.—2 dozen oysters, 3 cloves, 1
blade of mace, 2 oz. of butter, ½ teaspoonful of flour, cayenne and
salt to taste, mashed potatoes, a few slices of cold roast beef. Mode.
—Put the oysters in a stewpan, with their liquor strained; add the
cloves, mace, butter, flour, and seasoning, and let them simmer
gently for 5 minutes. Have ready in the centre of a dish round walls
of mashed potatoes, browned; into the middle pour the oyster sauce
quite hot, and round the potatoes place, in layers, slices of the beef,
which should be previously broiled over a nice clear fire. Time.—5
minutes. Average cost, 1s. 6d., exclusive of the cold meat. Sufficient
for 4 or 5 persons. Seasonable from September to April.

BEEF BUBBLE-AND-SQUEAK.
[Cold Meat Cookery.] Ingredients.—A few thin slices of cold boiled
beef; butter, cabbage, 1 sliced onion, pepper and salt to taste.
Mode.—Fry the slices of beef gently in a little butter, taking care not
to dry them up. Lay them on a flat dish, and cover with fried greens.
The greens may be prepared from cabbage sprouts or green savoys.
They should be boiled till tender, well drained, minced, and placed
till quite hot in a frying-pan, with butter, a sliced onion, and
seasoning of pepper and salt. When the onion is done it is ready to
serve. Time.—Altogether, ½ hour. Average cost, exclusive of the cold
beef, 3d. Seasonable at any time.

BEEF CAKE.
[Cold Meat Cookery.] Ingredients.—The remains of cold roast beef;
to each pound of cold meat allow ¼ lb. of bacon or ham; seasoning
to taste of pepper and salt, 1 small bunch of minced savoury herbs,
1 or 2 eggs. Mode.—Mince the beef very finely (if underdone it will
be better), add to it the bacon, which must also be chopped very
small, and mix well together. Season, stir in the herbs, and bind with
an egg, or 2 should 1 not be sufficient. Make it into small square
cakes, about ½ inch thick, fry them in hot dripping, drain them, and
serve in a dish with good gravy poured round. Time.—10 minutes.
Average cost, exclusive of the cold meat, 6d. Seasonable at any
time.

BEEF, Collared.
 COLLARED BEEF.

Ingredients.—7 lbs. of the thin end of the flank of beef, 2 oz. of

coarse sugar, 6 oz. of salt, 1 oz. of saltpetre, 1 large handful of
parsley, minced, 1 dessertspoonful of minced sage, a bunch of
savoury herbs, ½ teaspoonful of pounded allspice; salt and pepper
to taste. Mode.—Choose fine tender beef, but not too fat; lay it in a
dish, rub in the sugar, salt, and saltpetre, and let it remain in the
pickle for a week or ten days, turning and rubbing it every day. Then
bone it, remove all the gristle and the coarse skin of the inside part,
and sprinkle it thickly with parsley, herbs, spice, and seasoning in
the above proportion, taking care that the former are finely minced,
and the latter well pounded. Roll the meat up in a cloth as tightly as
possible; bind it firmly with broad tape, and boil it gently for 6 hours.
Immediately on taking it out of the pot put it under a good weight,
without undoing it, and let it remain until cold. This dish is a very
nice addition to the breakfast-table. Time.—6 hours. Average cost,
for this quantity, 4s. Seasonable at any time.
Note.—During the time the beef is in pickle it should be kept cool,
and regularly rubbed and turned every day.

BEEF COLLOPS.
Ingredients.—2 lbs. of rump-steak, ¼ lb. of butter, 1 pint of gravy
(water may be substituted for this), salt and pepper to taste, 1
shalot, finely minced, ½ pickled walnut, 1 teaspoonful of capers.
Mode.—Have the steak cut thin, and divide it in pieces about 3
inches long; beat these with the blade of a knife, and dredge with
flour. Put them in a frying-pan with the butter, and let them fry for
about 3 minutes; then lay them in a small stewpan, and pour over
them the gravy. Add a piece of butter kneaded with a little flour, put
in the seasoning and all the other ingredients, and let the whole
simmer, but not boil, for 10 minutes. Serve in a hot covered dish.
Time.—10 minutes. Average cost, 1s. per lb. Sufficient for 4 or 5
persons. Seasonable at any time.

BEEF CARVING.
Beef, Aitchbone of.—A boiled aitchbone 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.
 Beef, Brisket of.—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.

Beef, Ribs of.—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 meat, before commencing to
cut it into slices. All joints of roast beef should be cut in even and
thin slices. Horseradish, finely scraped, may be served as a garnish;
but horseradish sauce is preferable for eating with the beef.
 Beef, a Round of.—A round of beef is more easily carved than
any other joint of beef, but, 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.

Beef, Sirloin of.—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 assistance, 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. 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-
scraped 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 scraped horseradish may still be used as a
garnish.
 Beef Tongue.—Passing the knife down in the direction of from 1
to 2, a not too thin slice should be helped; and the carving of a
tongue may be continued in this way until the best portions of the
upper side are served. The fat which lies about the root can be
served by turning the tongue, and cutting in the direction of from 3
to 4.

BEEF, Curried.
[Cold Meat Cookery.] Ingredients.—A few slices of tolerably lean
cold roast or boiled beef, 3 oz. of butter, 2 onions, 1 wineglassful of
beer, a dessertspoonful of curry powder. Mode.—Cut up the beef into
pieces about 1 inch square, put the butter into a stewpan with the
onions sliced, and fry them of a light-brown colour. Add all the other
ingredients, and stir gently over a brisk fire for about 10 minutes.
Should this be thought too dry, more beer, or a spoonful or two of
gravy or water, may be added; but a good curry should not be very
thin. Place it in a deep dish, with an edging of dry boiled rice, in the
same manner as for other curries. Time.—10 minutes. Average cost,
exclusive of the meat, 4d. Seasonable in winter.

BEEF, Roast Fillet of (Larded).

 Ingredients.—About 4 lbs. of the inside fillet of the sirloin, 1
onion, a small bunch of parsley, salt and pepper to taste, sufficient
vinegar to cover the meat, glaze, Spanish sauce (see Sauce). Mode.—
Lard the beef with bacon, and put it into a pan with sufficient
vinegar to cover it, with an onion sliced, parsley, and seasoning, and
let it remain in this pickle for 12 hours. Roast it before a nice clear
fire for about 1¼ hour, and, when done, glaze it. Pour some Spanish
sauce round the beef, and the remainder serve in a tureen. It may
be garnished with Spanish onions boiled and glazed. Time.—1¼
hour. Average cost, exclusive of the sauce, 4s. Sufficient for 6 or 8
persons. Seasonable at any time.

BEEF, Fricandeau of.

Ingredients.—About 3 lbs. of the inside fillet of the sirloin (a 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 (see
Stock), 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 5 tablespoonfuls of good
gravy, for an hour, and rub it through a sieve. If too acid, add sugar;
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.
BEEF, Fried Salt.
[Cold Meat Cookery.] Ingredients.—A few slices of cold salt beef,
pepper to taste, ½ lb. of butter, mashed potatoes. Mode.—Cut any
part of cold salt beef into thin slices, fry them gently in butter, and
season with a little pepper. Have ready some very hot mashed
potatoes, lay the slices of beef on them, and garnish with 3 or 4
pickled gherkins. Cold salt beef, warmed in a little liquor from mixed
pickle, drained, and served as above, will be found good. Time.—
About 5 minutes. Average cost, exclusive of the meat, 4d.
Seasonable at any time.

BEEF FRITTERS.
[Cold Meat Cookery.] Ingredients.—The remains of cold roast beef,
pepper and salt to taste, ¾ lb. of flour, ½ pint of water, 2 oz. of
butter, the whites of 2 eggs. Mode.—Mix very smoothly, and, by
degrees, the flour with the above proportion of water; stir in 2 oz. of
butter, which must be melted but not oiled, and, just before it is to
be used, add the whites of two well-whisked eggs. Should the batter
be too thick, more water must be added. Pare down the cold beef
into thin shreds, season with pepper and salt, and mix it with the
batter. Drop a small quantity at a time into a pan of boiling lard, and
fry from 7 to 10 minutes, according to the size. When done on one
side, turn and brown them on the other. Let them dry for a minute
or two before the fire, and serve on a folded napkin. A small
quantity of finely-minced onions, mixed with the batter, is an
improvement. Time.—From 7 to 10 minutes. Average cost, exclusive
of the meat, 6d. Seasonable at any time.

BEEF, Hashed.
[Cold Meat Cookery. 1.] Ingredients.—Gravy saved from the meat,
1 teaspoonful of tomato sauce, one teaspoonful of Harvey’s sauce,
one teaspoonful of good mushroom ketchup, ½ glass of port wine or
strong ale, pepper and salt to taste, a little flour to thicken, 1 onion
finely minced, a few slices of cold roast beef. Mode.—Put all the
ingredients but the beef into a stewpan with whatever gravy may
have been saved from the meat the day it was roasted; simmer
these gently for 10 minutes, then take the stewpan off the fire; let
the gravy cool and skim off the fat. Cut the beef into thin slices,
dredge them with flour, and lay them in the gravy; let the whole
simmer gently for 5 minutes, but not boil, or the meat will be tough
and hard. Serve very hot, and garnish with sippets of toasted bread.
Time.—20 minutes. Average cost, exclusive of the cold meat, 4d.
Seasonable at any time.

[Cold Meat Cookery. 2.] Ingredients.—The remains of ribs or sirloin

of beef, 2 onions, 1 carrot, 1 bunch of savoury herbs, pepper and
salt to taste, ½ blade of pounded mace, thickening of flour, rather
more than 1 pint of water. Mode.—Take off all the meat from the
bones of ribs or sirloin of beef; remove the outside brown and
gristle; place the meat on one side, and well stew the bones and
pieces, with the above ingredients, for about 2 hours, till it becomes
a strong gravy, and is reduced to rather more than ½ pint; strain
this, thicken with a teaspoonful of flour, and let the gravy cool; skim
off all the fat; lay in the meat, let it get hot through, but do not
allow it to boil; and garnish with sippets of toasted bread. The gravy
should be flavoured as in the preceding recipe. Time.—Rather more
than 2 hours. Average cost, exclusive of the cold meat, 6d.
Seasonable at any time.
Note.—Either of the above recipes may be served in walls of
mashed potatoes browned; in which case the sippets should be
omitted. Be careful that hashed meat does not boil, or it will become
tough.

BEEF, Hunter’s.
Ingredients.—For a round of beef weighing 25 lbs. allow 3 oz. of
saltpetre, 3 oz. of coarse sugar, 1 oz. of cloves, 1 grated nutmeg, ½
oz. of allspice, 1 lb. of salt, ½ lb. bay-salt. Mode.—Hang the beef for
2 or 3 days, and remove the bone. Pound spices, salt, &c. in the
above proportion, and let them be reduced to the finest powder. Put
the beef into a pan, rub all the ingredients well into it, and turn and
rub it every day for rather more than a fortnight. When it has been
sufficiently long in pickle, wash the meat, bind it up securely with
tape, and put it into a pan with ½ pint of water at the bottom;
mince some suet, cover the top of the meat with it, and over the
pan put a common crust of flour and water; bake for 6 hours, and
when cold remove the paste. Save the gravy that flows from it, as it
adds greatly to the flavour of hashes, stews, &c. The beef may be
glazed and garnished with meat jelly. Time.—6 hours. Seasonable all
the year.
Note.—In salting or pickling beef or pork for family consumption,
it not being generally required to be kept for a great length of time,
a less quantity of salt and a larger quantity of other matters more
adapted to retain mellowness in meat, may be employed, which
could not be adopted by the curer of the immense quantities of
meat required to be preserved for victualling the shipping of this
maritime country. Sugar, which is well known to possess the
preserving principle in a very great degree, without the pungency
and astringency of salt, may be, and is, very generally used in the
preserving of meat for family consumption. Although it acts without
corrugating or contracting the fibres of meat, as is the case in the
action of salt, and, therefore, does not impair its mellowness, yet its
use in sufficient quantities for preservative effect, without the
addition of other antiseptics, would impart a flavour not agreeable to
the taste of many persons. It may be used, however, together with
salt, with the greatest advantage in imparting mildness and
mellowness to cured meat, in a proportion of about one part by
weight to four of the mixture; and, perhaps, now that sugar is so
much lower in price than it was in former years, one of the
obstructions to its more frequent use is removed.

BEEF KIDNEY, to Dress.

 Ingredients.—1 kidney, clarified butter, pepper and salt to taste, a
small quantity of highly-seasoned gravy, 1 tablespoonful of lemon-
juice, ¼ teaspoonful of powdered sugar. Mode.—Cut the kidneys
into neat slices, put them into warm water to soak for two hours,
and change the water 2 or 3 times; then lay them on a clean cloth to
dry the water from them, place them in a frying-pan with some
clarified butter, and fry them of a nice brown; season each side with
pepper and salt, put them round the dish, with the gravy in the
middle. Before pouring the gravy in the dish, add the lemon-juice
and sugar. Time.—From 5 to 10 minutes. Average cost, 9d. each.
Seasonable at any time.

BEEF KIDNEY, to Dress.

Ingredients.—1 kidney, 1 dessertspoonful of minced parsley, 1
teaspoonful of minced shalot, salt and pepper to taste; ¼ pint of
gravy (follow one of the gravy recipes), 3 tablespoonfuls of sherry.
Mode.—Take off a little of the kidney fat, mince it very fine, and put
it in a frying-pan; slice the kidney, sprinkle over it parsley and
shalots in the above proportion, add a seasoning of pepper and salt,
and fry it of a nice brown. When it is done enough, dredge over a
little flour, and pour in the gravy and sherry. Let it just simmer, but
not boil any more, or the kidney would harden; serve very hot, and
garnish with croûtons. Where the flavour of the shalot is disliked it
may be omitted, and a small quantity of savoury herbs substituted
for it. Time.—From 5 to 10 minutes, according to the thickness of
the slices. Average cost, 9d. each. Sufficient for 3 persons.
Seasonable at any time.

BEEF KIDNEY, to Dress (a more simple

method).
Cut the kidneys into thin slices, flour them, and fry of a nice
brown. When done, make a gravy in the pan by pouring away the
fat, putting in a small piece of butter, ¼ pint of boiling water, pepper
and salt, a dessertspoonful of lemon-juice, and a tablespoonful of
mushroom ketchup. Let the gravy just boil up, pour over the kidney,
and serve.

BEEF MARROW-BONES, Boiled.

Ingredients.—Bones, a small piece
of common paste, a floured cloth.
Mode.—Have the bones neatly sawed
into convenient sizes, and cover the
ends with a small piece of common
crust, made with flour and water. Over MARROW-BONES.
this tie a floured cloth, and place them
upright in a saucepan of boiling water,
taking care there is sufficient to cover the bones. Boil the bones for
2 hours, remove the cloth and paste, and serve them upright on a
napkin with dry toast. Many persons clear the marrow from the
bones after they are cooked, spread it over a slice of toast, and add
a seasoning of pepper; when served in this manner, it must be very
expeditiously sent to table, as it so soon gets cold. Time.—2 hours.
Seasonable at any time.
Note.—Marrow-bones may be baked after preparing them as in
the preceding recipe; they should be laid in a deep dish, and baked
for 2 hours.

BEEF, Minced.
[Cold Meat Cookery.] Ingredients.—1 oz. of butter, 1 small onion,
12 tablespoonfuls of gravy left from the meat, 1 tablespoonful of
strong ale, 1 teaspoonful of flour, salt and pepper to taste, a few
slices of lean roast beef. Mode.—Put into a stewpan the butter with
an onion chopped fine; add the gravy, ale, and a teaspoonful of flour
to thicken; season with pepper and salt, and stir these ingredients
over the fire until the onion is a rich brown. Cut (but do not chop)
the meat very fine, add it to the gravy, stir till quite hot, and serve.
Garnish with sippets of toasted bread. Be careful in not allowing the
gravy to boil after the meat is added, as it would render it hard and
tough. Time.—About ½ hour. Average cost, exclusive of the meat,
3d. Seasonable at any time.

BEEF, Minced Collops of (an Entrée).

Ingredients.—1 lb. of rump-steak, salt and pepper to taste, 2 oz.
of butter, 1 onion minced, ¼ pint of water, 1 tablespoonful of
Harvey’s sauce, or lemon-juice, or mushroom ketchup; 1 small
bunch of savoury herbs. Mode.—Mince the beef and onion very
small, and fry the latter in butter until of a pale brown. Put all the
ingredients together in a stewpan, and boil gently for about 10
minutes; garnish with sippets of toasted bread, and serve very hot.
Time.—10 minutes. Average cost, 1s. per lb. Sufficient for 2 or 3
persons. Seasonable at any time.

BEEF, Miroton of.

[Cold Meat Cookery.] Ingredients.—A few slices of cold roast beef,
3 oz. of butter, salt and pepper to taste, 3 onions, ½ pint of gravy.
Mode.—Slice the onions and put them into the frying-pan with the
cold beef and butter; place it over the fire, and keep turning and
stirring the ingredients to prevent them burning. When a pale
brown, add the gravy and seasoning; let it simmer for a few
minutes, and serve very hot. The dish is excellent and economical.
Time.—5 minutes. Average cost, exclusive of the meat, 6d.
Seasonable at any time.

BEEF OLIVES.
Ingredients.—2 lbs. of rump-steak, 1 egg, 1 tablespoonful of
minced savoury herbs, pepper and salt to taste, 1 pint of stock, 2 or
3 slices of bacon, 2 tablespoonfuls of any kind of store sauce, a
slight thickening of butter and flour. Mode.—Have the steaks cut
rather thin, beat them to make them level, cut them into 6 or 7
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