Home cookery

Put the butter and dripping into a stewpan with the lemon rind and parsley ; when melted, put in the fillet and add pepper and salt. Turn about till it is nicely browned all over. Cover the pan closely, and let the meat stew in its own juice very gently for two hours. Take it out, keep it hot. Pour into the pan the hot thickened stock, add catsup and wine, season with pepper and salt, let it just boil, then pour it over the meat. Fillet of Beef. Fillet of beef \\ lbs. Butter i\ oz. Glaze 2 tablespoonfuls. Potatoes. Brown gravy \ pint. Tomatoes to garnish. Cut the beef into slices about one-third of an inch thick, trim into cutlet shapes, season. Melt the butter in a saute-pan, fry the beef in it from six to eight minutes, turning it once. Pour off the butter. Brush the fillets with two tablespoonfuls of melted glaze, reheat, and dish them on a ring of mashed potato ; fill in the centre with some nice green vegetable or purée, pour brown gravy round, and garnish between each fillet with slices of cooked tomato. These fillets are also nice grilled and served with Hollandaise sauce. Bind up the fillet so that it may be a good shape, brown it in the butter, then add the vegetables and herbs. Let them cook with the beef for ten minutes, be careful that they do not burn ; then add the sherry, and after five minutes, the stock. Cover closely, and stew very slowly for two hours. Take out the meat and keep it hot while the gravy is strained and seasoned. Have ready half a pound of macaroni, boiled till it is quite tender, put it to heat in the stewpan for five minutes with the gravy, then place the beef on a dish with the macaroni and gravy round it. Stewed Shoulder of Veal. Shoulder of veal 6 or 7 lbs. Veal forcemeat (p. 147). Sausage meat. White sauce. Bone the veal, lay it open, and spread over it a layer of veal forcemeat, then a layer of sausage meat ; roll up and bind with tape. Stew it for three hours in weak stock, or in water to which have been added two onions stuck with three cloves, one carrot, a bunch of herbs, twelve peppercorns, and (if convenient) two sticks of celery. The veal should have a pint (or more) of white sauce (p. 167) poured over it before it is sent to table, and should be garnished with rolls of bacon, slices of lemon, and (if possible) slices of beetroot or tomato. Fillet of Beef with Tomatoes. Fillet of beef 2 or 3 lbs. Ham or lean bacon (cut in dice) 2 oz. Tomatoes lbs. Onions 2 small ones. Butter I oz. Flour , f oz. Stock I pint. Pepper and salt to taste. Put the fillet into a stewpan with the tomatoes, onions, ham or bacon, and stock, cover closely and simmer for two hours. Take out the fillet and let it brown before the fire, carefully basting it with a little good beef dripping or butter. While the fillet is bejng browned, prepare the tomato sauce. Put the tomatoes and onions through a hair sieve, adding the stock. Melt the butter in a pan, stir in the flour, and then the tomato pulp and stock, boil two or three minutes, stirring constantly, season, pour round the fillet, and serve. Fillet of Veal. Bone the fillet, and put in the hole from which the bone has been taken forcemeat made as follows : — Bread crumbs J lb. Suet (chopped) 2 oz. Parsley ,, i tablespoonful. Thyme ,, i teaspoonful.