Textbook Recent Advances in Applications of Computational and Fuzzy Mathematics Snehashish Chakraverty Ebook All Chapter PDF
Textbook Recent Advances in Applications of Computational and Fuzzy Mathematics Snehashish Chakraverty Ebook All Chapter PDF
Textbook Recent Advances in Applications of Computational and Fuzzy Mathematics Snehashish Chakraverty Ebook All Chapter PDF
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Snehashish Chakraverty
Sanjeewa Perera Editors
Recent Advances
in Applications of
Computational
and Fuzzy
Mathematics
Recent Advances in Applications of Computational
and Fuzzy Mathematics
Snehashish Chakraverty Sanjeewa Perera
•
Editors
Recent Advances
in Applications of
Computational and Fuzzy
Mathematics
123
Editors
Snehashish Chakraverty Sanjeewa Perera
Department of Mathematics Research and Development Centre
National Institute of Technology for Mathematical Modeling,
Rourkela Faculty of Science
Rourkela, Odisha, India University of Colombo
Colombo, Sri Lanka
This Springer imprint is published by the registered company Springer Nature Singapore Pte Ltd.
The registered company address is: 152 Beach Road, #21-01/04 Gateway East, Singapore 189721,
Singapore
Preface
v
vi Preface
vii
Contents
ix
Editors and Contributors
xi
xii Editors and Contributors
Contributors
1.1 Introduction
Water waves, with much longer horizontal scale of flow than the depth of the fluid,
are considered as shallow water waves. SWWEs are widely used for simulating the
tsunami waves because tsunamis are examples of such waves whose horizontal flow
is larger than depth. As demonstrated by Carrier and Greenspan in [1] and Hibberd
and Peregrine in [2], a correct estimation of levels and velocity fields in the very
shallow and transitional dry regions is a difficult numerical problem because strong
velocity gradients occur near the run-up point. Due to nonlinearity, hyperbolicity of
the shallow water equations, and other difficulties, these equations have applications
to a wide range of phenomena other than water waves, e.g., avalanches and atmo-
sphere flow. In the case of free surface flow when the shallow water approximation
is not valid, it is common to model the surface waves using several layers of shallow
water equations coupled via the pressure [3–5]. Many researchers proposed various
methods to solve SWWE in crisp environment. Cho et al. [6] proposed a numerical
method for describing a distance propagation of linear shallow water waves equa-
tions. The applications of linear and nonlinear SWWE in tsunami simulations are
studied by Liu et al. [7]. Numerical methods of tsunami simulations using leap-frog
scheme are presented in [8]. Exp-function method has been applied by Bekir and
Esin [9] for finding the solution of extended SWWE. Safari and Safari [10] used
He’s variational iteration method (VIM) to find the analytical solution of shallow
water waves governed by two extended model equations. Various numerical meth-
ods for shallow water flow may be found in Vreugdenhil [11]. It may be noted that
we may not always have exact information about the parameters involved in the gov-
erning equations of shallow water wave and those may be uncertain. As such here,
fuzzy parameters are introduced to handle the governing equations of SWWE. To
the best of our knowledge, no work has been reported to solve SWWE with fuzzy
parameters. Accordingly, present work aims to solve SWWE with fuzzy parameters
using the efficient method, viz. homotopy perturbation method [12]. HPM can be
used for solving linear and nonlinear differential equations and coupled differential
equations. As such, He [13, 14] introduced coupling method of HPM to solve linear
and nonlinear partial and ordinary differential equations. Sheikholeslami et al. [15]
used HPM for investigating micropolar fluid flow in a channel subject to a chemical
reaction. Recently, coupled 1D SWWE with Gaussian-type initial conditions have
been solved using HPM by Karunakar and Chakraverty [16]. A new modification
to homotopy perturbation method has been introduced by Singh et al. [17] for solv-
ing nonlinear and singular time-dependent Emden–Fowler-type equations with the
Neumann and Dirichlet boundary conditions. The convergence of HPM has been
discussed by Ayati and Biazar [18] using Banach’s fixed point theorem. Tapaswini
and Chakraverty [19] proposed a new technique based on double parametric from
of fuzzy numbers for solving uncertain beam equation with the help of Adomian
decomposition method. Further, Chakraverty et al. [20] extended the use of varia-
tional iteration method and HPM for solving fuzzy ordinary, partial, and fractional
order differential equations.
Here we give brief introduction about the coupled linear and nonlinear SWWE [6,
7] in the crisp form. A surface wave whose wavelength is much larger than the depth
of the water is said to be in shallow water. The flow at the free surface of a body due
to the force of gravity or below the horizontal pressure surface is referred as shallow
water wave. SWWEs are a set of partial differential equations that describe shallow
water waves. In order to analyze the tidal oscillations or to understand wave damages
due to tsunamis/storm waves, the governing equations may be that of shallow water
equation. On the other hand, broken wave propagation, sediment transportation,
beach evolution, etc., may also be modeled through SWWE.
The coupled linear SWWE in two dimensions [6] may be given as
∂η ∂ M ∂ N
+ + 0
∂t ∂x ∂y
∂M ∂η
+ gh 0
∂t ∂x
∂N ∂N
+ gh 0 (1.1)
∂t ∂y
1 2-D Shallow Water Wave Equations with Fuzzy Parameters 3
where η represents the water surface elevation (amplitude), t represents the time, M
and N represent the depth—averaged fluxes in x and y directions, g represents the
acceleration due to gravity, and h represents the basin depth.
As such, the coupled nonlinear SWWE in 2D [6, 7] may be written as
∂η ∂ M ∂ N
+ + 0
∂t ∂x ∂y
∂M ∂η
+ g(h + η) 0
∂t ∂x
∂N ∂η
+ g(h + η) 0 (1.2)
∂t ∂y
Here, we present basic fuzzy concepts and notations which are used in further dis-
cussion.
Fuzzy Set: A fuzzy set à is set of pairs consisting of the elements x of a universal
set X and a certain degree of pre-assumed membership values μ(x) of the form
where μ(x) is the membership function of the fuzzy set and it is piecewise continuous.
Fuzzy Number: A fuzzy set à defined over real line is called a fuzzy number if
à is
(i) convex
(ii) normalized
(iii) piecewise continuous
Types of Fuzzy Numbers
Based on the definition of membership function, there are major four types of
fuzzy numbers as defined below.
(i) Triangular Fuzzy Number
A fuzzy number à [a, b, c] is said to be triangular fuzzy number (TFN) if its
membership function is given as [21],
⎧
⎪
⎪ 0, x ≤b−a
⎪
⎨ 1 + (x − b)/a, b − a ≤ x ≤ b
μ(x)
⎪
⎪ 1 − (x − b)/c, b ≤ x ≤ b + c
⎪
⎩
0, x ≥b+c
4 P. Karunakar and S. Chakraverty
The plots of the above four types of fuzzy numbers are shown in Fig. 1.1.
One may use above-defined four fuzzy numbers TFN, EFN, QFN, and GFN to
handle uncertain parameters present in the governing equations. In this chapter, only
the triangular fuzzy number (TFN) has been used to handle the uncertain basin depth
(h).
r-cut: Using r-cut, any fuzzy number of the form à [a, b, c] may be represented
in the interval form as below [19, 20]
x̃ x + 2βx̃
(x − x)
x̃
2
A(u) − f (r ) 0, r ∈ (1.3)
∂u
B u, 0, r ∈ (1.4)
∂r
v v0 + pv1 + p 2 v2 + · · · (1.7)
u lim v v0 + v1 + v2 + · · · (1.8)
p→1
The convergence analysis has been discussed in this head, with the help of a theorem
proposed by Biazar and Ayati [11].
Theorem 1.1 Let P and Q are two Banach’s spaces and N be a contraction mapping
from P to Q
which according to Banach’s fixed point theorem, having the fixed point u, that is
N (u) u.
The sequence generated by the HPM is considered as
n−1
Vn N (Vn−1 ), Vn−1 u i , n 1, 2, 3, . . . ,
i0
1 2-D Shallow Water Wave Equations with Fuzzy Parameters 7
Proof may be found in [11], but we are reproducing the same for ready reference.
(i) We may easily prove part (i) using the concept of induction on n,
For n 1 we have
⇒ limn→∞ Vn − u 0
⇒ limn→∞ Vn u
In this section,
√ we have applied HPM to solve 2D SWWE with constant (crisp) basin
depth h 2/10.
Applying HPM to Eq. (1.1), we may get the below
∂η ∂η0 ∂η0 ∂ M ∂ N
−p + +
∂t ∂t ∂t ∂x ∂y
∂M ∂ M0 ∂ M0 ∂η
−p + gh
∂t ∂t ∂t ∂x
∂N ∂ N0 ∂ N0 ∂η
−p + gh (1.9)
∂t ∂t ∂t ∂y
Next we assume solution of the SWWE (1.9) in the form of power series as
8 P. Karunakar and S. Chakraverty
∞
η p k ηk
k0
∞
M p k Mk
k0
∞
N p k Nk (1.10)
k0
By substituting the power series solution (1.10) in Eq. (1.9) and comparing p 0
coefficients, we may obtain
∂η0 ∂η0
∂t ∂t
∂ M0 ∂ M0
∂t ∂t
∂ N0 ∂ N0
(1.11)
∂t ∂t
Integrating Eq. (1.11) with respect to t, we get
(x−20)2 2
− (y−20)
η0 0.5 e− 10 20
(x−20)2 2
− (y−20)
M0 50 e− 10 20
(x−20)2 2
− (y−20)
N0 50 e− 10 20
−1 −1 (x−20)2
− (y−20)
2
η1 − 50 x + 4 + 50 y+2 e− 10 20 t
5 10
49 √ −1 (x−20)2 (y−20)2
M1 − 2 x + 4 e− 10 − 20 t
100 5
49 √ −1 (x−20)2 (y−20)2
N1 − 2 y + 2 e− 10 − 20 t;
100 10
√ 147 49 −1 49 −1 (x−20)2
− (y−20)
2
η2 2 − + x +4 + y+2 × e− 10 20 t2
2000 200 5 200 10
49 √ −1 2
−1 −1
M2 2 −10 + 50 x +4 + 50 y+2 x +4
100 5 10 5
(x−20)2 2
− (y−20)
× e− 10 20 t2
49 √ −1 2
−1 −1
N2 2 −5e + 50 y+2 + 50 y+2 x +4
100 10 10 5
(x−20)2 2
− (y−20)
× e− 10 20 t 2;
10 P. Karunakar and S. Chakraverty
49 √ −1 −1 3 −1 −1 −1 2
η3 − 2 −30 x + 4 + 50 x + 4 − 10 y + 2 +50 y+2 x +4
300 5 5 10 10 5
49 √ −1 −1 −1 2 49 √ −1
− 2 −5 x + 4 + 50 y+2 x +4 − 2 −5 x +4
300 5 10 5 300 5
−1 2 −1 −1 −1 3 (x−20)2 (y−20)2
+50 y+2 x + 4 − 15 y + 2 + 50 y+2 e− 10 − 20 t 3
10 5 10 10
49 √ −343 √ −1 49 √ −1 3
49 √ −1 2
M3 − 2 2 x +4 + 2 x +4 + 2 y+2
50 6000 5 600 5 600 10
−1 (x−20)2 2
− (y−20)
× x +4 e− 10 20 t3
5
49 √ −49 √ −1 49 √ −1 2
−1 49 √
N3 − 2 2 y+2 + 2 x +4 y+2 + 2
50 1200 10 600 5 10 600
3
−1 (x−20)2 (y−20)2
y+2 e− 10 − 20 t 3
10
..
.
Finally, the water surface elevation η of SWWE (1) may be obtained in the series
as η η0 + η1 + η2 + η3 + · · ·
The factors like basin depth, initial wave motion, boundary conditions, and environ-
mental conditions affect the wave motion. Small change in these factors will change
wave motion, which leads to uncertain results. This uncertainty may be modeled
well by considering parameters involved in governing equations as interval or fuzzy
numbers. As such, the basin depth h has been considered here as uncertain in terms
1 2-D Shallow Water Wave Equations with Fuzzy Parameters 11
of fuzzy number, and we assume it as a TFN, viz. h̃ [0.1, 0.1, 0.1]. The TFN plot
of h̃ is shown in Fig. 1.2.
The fuzzy form of the SWWE may be given as
∂ η̃ ∂ M̃ ∂ Ñ
+ + 0
∂t ∂x ∂y
∂ M̃ ∂ η̃
+ g h̃ 0
∂t ∂x
∂ Ñ ∂ Ñ
+ g h̃ 0 (1.15)
∂t ∂y
(x−20)2 2
− (y−20)
M̃(x, y, 0) 50 e− 10 20
(x−20)2 2
− (y−20)
Ñ (x, y, 0) 50 e− 10 20 (1.16)
12 P. Karunakar and S. Chakraverty
In this section, we determine the solution method to solve of the coupled two-
dimensional SWWE (1.15) with a TFN basin depth using homotopy perturbation
method. Before applying HPM, r –cut is used to convert SWWE with fuzzy param-
eters to interval form and then parametric concept [18, 19] has been used to convert
interval form to crisp form. Finally, crisp form of SWWE with fuzzy parameters is
solved using HPM.
The SWWE with fuzzy parameters can also be written as
Here suffixes indicate partial differentiation with respect to the respective variables
and˜ denote the fuzzy form.
First we use r −cut to convert fuzzy differential Eq. (1.17) to interval form as
Next, interval differential Eq. (1.18) may be written in crisp form using parametric
concept as below
(x−20)2 2
− (y−20)
η̃(x, y, 0; r, β) 0.5 e− 10 20
(x−20)2 2
− (y−20)
M̃(x, y, 0; r, β) 50 e− 10 20
(x−20)2 2
− (y−20)
Ñ (x, y, 0; r, β) 50 e− 10 20 (1.20)
Next, substitute the power series solutions (1.24) in Eq. (1.23) and compare various
powers of p.
14 P. Karunakar and S. Chakraverty
(x−20)2 2
− (y−20)
M̃0 (x, y, t; r, β) 50 e− 10 20
(x−20)2 2
− (y−20)
Ñ0 (x, y, t; r, β) 50 e− 10 20 (1.26)
∂ ∂ ∂
η̃1 (x, y, t; r, β) − η̃0 (x, y, t; r, β) + M̃0 (x, y, t; r, β)
∂t ∂t ∂x
∂
+ Ñ0 (x, y, t; r, β)
∂y
∂ ∂ ∂
M̃1 (x, y, t; r, β) − M̃0 (x, y, t; r, β) + g h̃(r, β) η̃0 (x, y, t; r, β)
∂t ∂t ∂x
∂1 ∂ ∂
Ñ1 (x, y, t; r, β) − Ñ0 (x, y, t; r, β) + g h̃(r, β) η̃0 (x, y, t; r, β) (1.27)
∂t ∂t ∂y
and so on.
In general, we may write
∂ ∂ ∂
η̃n+1 (x, y, t; r, β) − M̃n (x, y, t; r, β) + Ñn (x, y, t; r, β)
∂t ∂x ∂y
∂ ∂
M̃n+1 (x, y, t; r, β) −g h̃(r, β) η̃n (x, y, t; r, β)
∂t ∂x
∂1 ∂
Ñn+1 (x, y, t; r, β) −g h̃(r, β) η̃n (x, y, t; r, β), n 1, 2, 3, . . . (1.30)
∂t ∂y
Next we discuss the convergence of the HPM solution of SWWEs with fuzzy
parameters with help of a theorem.
The partial sums of the series solution (1.31) may be written as [18]
Proof Consider,
For any p, q ∈ N , p ≥ q
s̃ p (x, y, t; r, β) − s̃q (x, y, t; r, β)
q (s̃ p (x, y, t; r, β) − s̃ p−1 (x, y, t; r, β)) + (s̃ p−1 (x, y, t; r, β)
−s̃ p−2 (x, y, t; r, β)) + · · · + (s̃q+1 (x, y, t; r, β) − s̃q (x, y, t; r, β))
≤ s̃ p (x, y, t; r, β) − s̃ p−1 (x, y, t; r, β) + s̃ p−1 (x, y, t; r, β)
−s̃ p−2 (x, y, t; r, β) + · · · + s̃q+1 (x, y, t; r, β) − s̃q (x, y, t; r, β)
≤ λ p η̃0 (x, y, t; r, β) + λ p−1 η̃0 (x, y, t; r, β) + · · ·
+ λq+1 η̃0 (x, y, t; r, β)
≤ (λ p + λ p−1 + · · · + λq+1 )η̃0 (x, y, t; r, β)
≤ (λq+1 + λq+2 + · · · + λ p + · · ·)η̃0 (x, y, t; r, β)
≤ λq+1 (1 + λ + λ2 · · ·)η̃0 (x, y, t; r, β)
λq+1
≤ η̃0 (x, y, t; r, β)
1−λ
As p, q → ∞, λq+1 → 0, then lim s̃ p (x, y, t; r, β) − s̃q (x, y, t; r, β) 0.
p,q→∞
Therefore, the sequence {s̃n (x, y, t; r, β)} is a Cauchy sequence in Banach’s space
and it is convergent.
1 2-D Shallow Water Wave Equations with Fuzzy Parameters 17
In this section, results obtained for two-dimensional coupled shallow water equations
in both cases, viz. crisp and fuzzy, have been presented.
√Figure 1.3 represents term-wise solutions obtained by HPM at fixed basin depth h
2/10 and time t 2 s. The results of water surface elevation η of 2D SWWE with
crisp basin depth for time t 2.5 s and 3 s are depicted in Fig. 1.4. Further, Fig. 1.5
represents term-wise plots of the solution (center solution for r 1 and β 0) with
fuzzy basin depth h̃ [0.1, 0.1, 0.1]. Similarly, Fig. 1.6 gives the term-wise solution
plots for r 0.2 and β 0.1. The TFN fuzzy plots for a fixed y 20 and time t
0.2, for various x values, are incorporated in Fig. 1.7.
Term-wise solutions of 2D SWWE with crisp basin depth at a fixed time t 0.5
for fixed values of x 22 and y 22 are presented in Table 1.1.
√
Fig. 1.3 Term-wise solution η plots of 2D SWWE at time t 2 s and h 2/10
18 P. Karunakar and S. Chakraverty
√
Fig. 1.4 Water surface elevation of 2D SWWE at time a t 2.5 s and b t 3 s, h 2/10
From Fig. 1.3, one may observe that the convergent solution of 2D SWWE is
obtained as the number of terms is increasing. Specially, after sixth term, there is no
change in the peak height. This indicates minimum six terms are necessary to get
a convergent solution for the present problem. The number of terms may differ for
other problems, but one may expect convergent solution as we increase the number
of terms. And from Figs. 1.3 and 1.4, it may be noted that at different time levels
t 2 s, t 2.5 s, and t 3 s, the water surface elevation η is almost same, but
wavelength (that is width) of the wave at time t 3 s is more than that of time t
2 s. From this, it may be understood that as time increases, wavelength increases.
It is worth mentioning that this is main characteristic of shallow water waves that
is wavelength of the shallow water waves is more than that of depth of the fluid.
The convergence of HPM solution of shallow water equations with uncertain basin
depth h̃ [0.1, 0.1, 0.1] can also be clearly seen clear from Figs. 1.5 and 1.6. In this
case, two sets of particular values of the parameters r and β have been considered to
show that the solution is converging (viz. r 1 and β 0; r 0.2 and β 0.1).
Figure 1.7 clearly demonstrates the uncertain solution in term of fuzzy plots by fixing
the values of y and t (viz. y 20 and t 0.2), with TFN basin depth. Similarly, one
may generate other fuzzy uncertain solution by taking different values of y and t.
1 2-D Shallow Water Wave Equations with Fuzzy Parameters 19
Fig. 1.5 Water surface elevation of 2D SWWE with fuzzy basin depth (center solution r 1, β
0, t 0.1 s)
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TO STEW A RUMP OF BEEF.
First rub them well with salt, to cleanse them well; then wash them
thoroughly in several waters, and leave them to soak for half an hour
before they are dressed. Set them over the fire in cold water, and
boil them gently until the skin will peel off, and the palates are
tolerably tender. It is difficult to state the exact time required for this,
as some will be done in two hours and a half, and others in not less
than from four to five hours. When thus prepared, the palates may
be cut into various forms, and simmered until fit to serve in rich
brown gravy, highly flavoured with ham, cayenne, wine, and lemon-
peel; or they will make an excellent currie. As they are very insipid of
themselves, they require a sauce of some piquancy, in which, after
they have been peeled and trimmed, they should be stewed from
twenty to thirty minutes, or until they are perfectly tender. The black
parts of them must be cut away, when the skin is taken off. An onion,
stuck with a few cloves, a carrot sliced, a teaspoonful of whole white
pepper, a slice of butter, and a teaspoonful of salt, may be boiled
with the palates in the first instance; and they will be found very
good, if sent to table in the curried gravy of Chapter XVI., or in the
Soubise of Chapter VI., made thinner than the receipts direct.
Boiled from 2-1/2 to 4 or 5 hours. Stewed from 20 to 30 minutes.
Obs.—A French cook of some celebrity, orders the palates to be
laid on the gridiron until the skin can be easily peeled or scraped off;
the plan seems a good one, but we have not tried it.
BEEF PALATES.
(Neapolitan Mode.)
Boil the palates until the skin can be easily removed, then stew
them very tender in good veal broth, lay them on a drainer and let
them cool; cut them across obliquely into strips of about a quarter-
inch in width, and finish them by either of the receipts for dressing
maccaroni, which will be found in Chapters XVIII. and XX.
STEWED OX-TAILS.
They should be sent from the butcher ready jointed. Soak and
wash them well, cut them into joints or into lengths of two or three
joints, and cover them with cold broth or water. As soon as they boil
remove the scum, and add a half-teaspoonful of salt or as much
more as may be needed, and a little common pepper or cayenne, an
onion stuck with half a dozen cloves, two or three small carrots, and
a branch or two of parsley. When these have simmered for two hours
and a quarter, try the meat with a fork, and should it not be perfectly
tender, let it remain over the fire until it is so. Ox-tails sometimes
require nearly or quite three hours’ stewing: they may be served with
the vegetables, or with the gravy strained from them, and thickened
like the English stew of the present chapter.
Ox-tails, 2; water or broth to cover them; salt, 1/2 teaspoonful, or
more; little pepper or cayenne; onion, 1; cloves, 6; carrots, 2 or 3;
parsley, 2 or 3 branches: 2-1/2 to 3 hours.
BROILED OX-TAIL. (ENTRÉE.)
(Very good.)
When the ox-tail is ready for the stewpan, throw it into plenty of
boiling water slightly salted, and simmer it for fifteen minutes; then
take it up and put it into fresh water to cool; wipe it, and lay it round
in a small stewpan without dividing it, just cover it with good beef
gravy, and stew it gently until very tender; drain it a little, sprinkle
over it a small quantity of salt and cayenne, dip it into clarified butter
and then into some fine bread-crumbs, with which it should be thickly
covered, lay it on the gridiron, and when equally browned all over
serve it immediately. If more convenient the ox-tail may be set into
the oven or before the fire, until properly coloured: it may likewise be
sent to table without broiling, dished upon stewed cabbage or in its
own gravy thickened, and with tomata sauce, in a tureen.
TO SALT AND PICKLE BEEF, IN VARIOUS WAYS.
Let the meat hang a couple of days in mild weather, and four or
five in winter, before it is salted or pickled. During the heat of
summer it is better to immerse it entirely in brine, that it may be
secured alike from the flies, and from the danger of becoming putrid.
Trim it, and take out the kernels from the fat; then rub a little fine dry
salt over it, and leave it until the following day; drain it well from the
blood, which will be found to have flowed from it, and it will be ready
for any of the following modes of curing, which are all excellent of
their kind, and have been well proved.
In very cold weather, the salt may be applied quite warm to the
meat: it should always be perfectly dry, and reduced to powder.
Saltpetre hardens and renders the meat indigestible; sugar, on the
contrary, mellows and improves it much; and it is more tender when
cured with bay salt than when common salt is used for it.
TO SALT AND BOIL A ROUND OF BEEF.
For fourteen pounds weight of the round, the rump, or the thick
flank of beef, mix two ounces of saltpetre with the same quantity of
coarse sugar; rub the meat with them in every part, and let it remain
for two days, then add one pound of bay salt, four ounces of
common salt, and one ounce of ground black pepper. Rub these
ingredients thoroughly into the beef, and in four days pour over it a
pound of treacle; rub and turn it daily for a fortnight; drain, and send
it to be smoked. When wanted for table, put it into plenty of boiling
water, boil it slowly, and press it under a heavy weight while hot. A
slice of this beef, from which the edges have been carefully trimmed,
will serve to flavour soups or gravies as well as ham.
Beef, 14 lbs.; saltpetre and coarse sugar, each 2 oz.: 2 days. Bay
salt, 1 lb.; common salt, 4 oz.: pepper, 1 oz.: 4 days. Treacle, 1 lb.:
14 days.
Obs.—Three quarters of a pound of coarse sugar may be rubbed
into the meat at first, and the treacle may be altogether omitted;
cloves and mace, too, may be added in the same proportion as for
spiced beef.
COLLARED BEEF.
Only the thinnest part of the flank, or the ribs, which are not so
generally used for it, will serve conveniently for collaring. The first of
these should be hung in a damp place for a day or two, to soften the
outer skin; then rubbed with coarse sugar, and left for a couple of
days; when, for eight pounds of the meat, one ounce of saltpetre and
half a pound of salt should be added. In ten days it will be fit to
dress. The bones and tough inner skin must be removed, and the
beef sprinkled thickly on the under side with parsley and other
savoury herbs shred small, before it is rolled, which should be done
very tightly: it must then be secured with a cloth, and bound as
closely as possible with broad tape. It will require nearly or quite five
hours of gentle boiling, and should be placed while hot under a
weight, or in a press, without having the tape and cloth removed.
Beef, 8 lbs.; sugar, 3 oz.; salt, 8 oz.: 10 days. Boil 5 hours.
COLLARED BEEF.
(Another way.)
“Select a fine rib of beef, and have it cut small or large in width
according to your taste; it may thus be made to weigh from five to
twelve pounds, or more. Take out the bone, and wrap the meat
round like a fillet of veal, securing it with two or three wooden
skewers; place it in a strong pickle for four or five days, and then
cook it, taking care that it does not boil, but only simmers, from forty
minutes, or more, according to its size. It is best to put it on in hot
water, as it will not draw the gravy so much as cold. Many persons
adjust a rib of beef in this way for roasting: let them try it salted, and
they need not envy the possessor of the finest round of beef.” We
give the receipt to our readers in its original form, and we can assure
them, from our own experience, that it is a good one; but we would
recommend that, in dressing the meat, quite the usual time for each
pound of it should be allowed. When boned and rolled at the
butcher’s, the skewers should be removed when it is first brought in;
it should be well wiped with a dry cloth, or washed with a little fresh
brine, and a small quantity of salt and saltpetre should be rubbed
over the inside, it may then be firmly bound with tape, and will be
quite ready to boil when taken from the pickle. The sirloin, after the
inside fillet is removed, may be cured and dressed in the same way,
and will be found super-excellent if the beef be well fatted and
properly kept. The Hamburgh pickle (see page 197) is perhaps the
best for these joints. Part of the rump, taken clear of bone, answers
admirably when prepared by this receipt.
BEEF ROLL, OR CANELLON DE BŒUF. (ENTRÉE.)
Chop and mix thoroughly two pounds of lean and very tender beef
with one pound of slightly striped bacon; season them with a large
teaspoonful of pepper, a little salt, a small nutmeg, or two-thirds as
much mace, the grated rind of a lemon, or a teaspoonful of thyme
and parsley finely minced. Form the whole into a thick rouleau, wrap
a buttered paper round it, enclose it in a paste made of flour and
water, and send it to a moderate oven for a couple of hours. Remove
the paper and the crust, and serve the meat with a little brown gravy.
Lamb and veal are excellent dressed in this way, particularly when
mixed with plenty of mushrooms. Brown cucumber sauce should be
served with the lamb; and currie, or oyster sauce, when there are no
mushrooms, with the veal. A flavouring of onion or of eschalot,
where it is liked, can be added at pleasure to the beef: suet, or the
fat of the meat, may be substituted for the bacon.
Beef, 2 lbs.; bacon, 1 lb.; pepper, 1/4 oz.; little salt; small nutmeg;
rind of 1 lemon, or savoury herbs, 1 tablespoonful: baked 2 hours.
MINCED COLLOPS AU NATUREL.
Mince finely a pound of very tender rump steak, free from fat or
skin; season it with a moderate quantity of pepper and salt, set it
over a gentle fire, and keep it stirred with a fork until it is quite hot
that it may not gather into lumps. Simmer it very slowly in its own
gravy from ten to twelve minutes, and then, should it be too dry, add
a little boiling water, broth, or gravy; stew it for two minutes longer,
and serve it directly.
These collops are particularly suited to persons in delicate health,
or of weak digestion; and when an extra dish is required at a short
notice, from the expedition with which they may be dressed, they are
a convenient resource.
10 to 12 minutes.
SAVOURY MINCED COLLOPS.
Make a little thickening (see Brown Roux, Chapter V.) with about
an ounce and a half of butter, and a dessertspoonful of flour; when it
begins to be coloured, shake lightly into it a large teaspoonful of
finely-shred parsley or mixed savoury herbs, two-thirds as much of
salt, and half the quantity of pepper. Keep these stirred over a gentle
fire until the thickening is of a deep yellow brown; then add a pound
of rump-steak, finely minced, and keep it well separated with a fork
until it is quite hot; next pour to it gradually half a cupful of boiling
water, and stew the collops very gently for ten minutes. Before they
are served, stir to them a little catsup, chili vinegar or lemon-juice: a
small quantity of minced onion, eschalot, or a particle of garlic, may
be added at first to the thickening when the flavour is not objected to.
A RICHER VARIETY OF MINCED COLLOPS.
Omit the minced herbs from the thickening, and season it with
cayenne and a small quarter of a teaspoonful of pounded mace.
Substitute beef gravy for the boiling water, and when the collops are
nearly done, fill a wineglass with one fourth of mushroom catsup,
and three of port wine, and stir these to the meat. Serve the collops
very hot, and garnish them with alternate forcemeat balls (see No. 1,
Chapter VIII.) and fried sippets. If flavoured with a little gravy made
from the bones of a roast hare, and served with currant jelly, these
collops will scarcely be distinguished from game.