High-class cookery recipes

turnips and onions cut up small ; pour half a pint of Madeira over it, put the lid on, and let it cook for about twenty minutes. Butter some kitchen paper, and cover the steak over with it, add two quarts of stock, a little pepper and salt, and put the stewpan in the oven for about an hour and a half, basting it occasionally over the paper. Take out the fillet and strain, and reduce the stock to pour over the beef when dished up. Cook the mushrooms in the butter, cut the heads of celery into lengths of four inches, braise them in the white stock till quite tender. Put the fillet of beef at one end of the dish, and pour the reduced stock over it ; and, at the other end of the dish, put the celery and mushrooms. Serve very hot. Filets de Boeuf a la Russe, Ingredients. One pound Fillet of Beef. One gill of Glaze. Grated Horse-radish. Twenty-four Button Onions. One ounce of Butter. Pepper and Salt. Cut the beef into neat fillets, cook them on a gridiron, 'sprinkling a little pepper and salt on each fillet. When cooked, glaze them nicely and dish them up round mashed potato, putting a small piece of cooked fat on each fillet, and some grated horse-radish. Fry the onions in the butter, put them in the centre of the fillets, pour round some good gravy, and serve very hot. Filets de Lièvre à la Montpensier. Ingredients. A Hare. Two ounces of Butter. A bunch of Basil, Thyme and Parsley. A few Mushrooms. A teaspoonful each of Red Currant Jelly and Chutney. Salt, Cayenne, and Lemon-juice. Pig's Caul. One Egg. Bread-crumbs. Cut the meat out of the back of a hare on each side of the bone, cut this into neat fillets about an eighth of an inch thick, smooth them out with a wet knife, and trim them neatly. Put the butter, herbs, parsley, mushrooms, red currant jelly, chutney, salt, cayenne and lemon-juice into a saucepan, and cook a little ; lay the fillets in this mixture to get nicely seasoned, cover each fillet with a small piece of pig's caul, egg and bread-crumb, and fry in boiling fat for seven or eight minutes 3 dish up on a border of hare farce, fill in the centre with strips of tomatoes and mushrooms. Make a sauce as follows : — Ingredients. Two ounces of trimmings of the Hare. One ounce of Glaze. Two ounces of Butter. One ounce of Flour. One pint of Stock. One gill of Claret. Bayleaf, Tliyme, Marjoram, Parsley. One Clove of Garlic. Three Muslirooms. A teaspoonful of Red Currant Jelly. Cook all these ingredients together until reduced to half the quantity, stir well, and skim well; pass through a tammy, let it boil up again, skim if necessary, and pour over the hare. Filets de Lièvre a la St. Stephens. Ingredients. One Hare. Half pint of Stock. One Carrot. One Onion. Four Cloves. Bouquet Garni. Larding Bacon. One Orange and One ounce of dried Cherries to dish up witli. Cut as many nice fillets off the hare as you can; lard them and braise them in the stock, vegetables, cloves and bouquet garni, watch them and baste them ; when the bacon they are larded with turns a pale brown, the fillets are ready to serve. While the fillets are cooking, make some quenelle meat (see Quenelles, p. 117) of these ingredients. man-CLAss cookery. The Meat of the Hare that is left after the Fillets are cut. Two Eggs. One gill of Brown Sauce.