Cookery for every household

Wipe the beef with a damp cloth, and shred it down very finely with a sharp knife. Melt the butter in a small saucepan, add to it the flour, and mix with a wooden spoon until smooth. Then pour on the stock, and stir until boiling and thoroughly cooked. Put this panada into a mortar with the shred beef, and pound well together. Add the whole egg and seasoning, and pound again until as smooth as possible. Then rub the mixture through a fine wire sieve into a basin, and scrape the sieve well underneath. Add to the mixture the cream, and taste it to see that it is sufficiently seasoned. Have ready a small basin well greased, put the mixture into it, and shake it down. Cover the basin with a piece of greased paper, and steam the cream very gently until it is firm to the touch. Turn out on a hot plate, with a piece of paper remove any grease from the top, and serve plain, or with a little beef-tea heated and poured round. Time to steam, 15 minutes. Probable cost, 8d. 2535. Beef or Mutton Quenelles 4 to 6 oz. best steak or lean mutton. 2 table - sps. bread - crumbs. 1 egg. A little beef -tea or stock Seasoning. Wipe the meat, and remove all fat from it. Shred it down finely, or pass it through a mincing machine, and put it into a mortar with the bread-crumbs, egg, and seasoning, and pound well together. Add a little beef -tea or stock, but keep the mixture stiff enough to form into quenelles. When the mixture is well pounded, rub all through a fine wire sieve, using two iron spoons — one to rub through with, and the other to scrape underneath the sieve. Scrape underneath the sieve every now and then, as it gets clogged. Shape the mixture into quenelles (see Recipe 1099), and lay them in a greased pan or tin, pour in very gently enough boiling water to come half-way up the quenelles, and cover with a round of greased paper. Poach slowly until they have lost their raw appearance and are firm to the touch. Lift out, and drain for a minute on a clean cloth. Then serve, either plain, with a piece of dry toast, or dish on a neat square of toast, and pour some hot beef-tea round them. Note. — Veal, chicken, or game quenelles may be made in the same way. - Time to poach, 10 to 12 minutes. Probable cost, 6 d. 2536. Fillets of Beef Sautes 6 oz. fillet steak. I 1 tomato. £ oz. butter. I Pepper and salt. Cut the steak into two neat pieces, trimming away the skin and untidy edges. Season with pepper and salt. Wipe the tomato, and with a sharp knife cut it in six or eight sections, removing the stalk. Melt the butter in a small frying-pan, and, when smoking hot, put in the fillets ; fry them a minute or two on each side until brown, then add the pieces of tomato. Cover the frying pan with a plate or lid, and let all cook slowly for 10 or 12 minutes. Serve the meat with the pieces of tomato round, and the gravy poured over it. Time to cook, 15 minutes. Probable cost, 8d. or 9 d. 2537. Minced Beef 6 oz. best rump steak. crumbs. £ gill of cold water. Pepper and salt. 1 table - sp. bread- Sippets of toast. Choose the beef, and select a nice juicy piece. Either get the butcher to mince it for you, or re-