Wholesome cookery

beef and dish it up with some of the gravy. Stiain the macaroni; put it back on the fire, with a small lump of butter and about 2 J ounces of grated Parmesan cheese; stir it over the fire for 2 minutes, and serve either round the beef or in a separate dish. Must be dished up very hot. 236. — Fillet of Beef “ Braise a la Puree de Tomates.” Put the beef in a stewpan, with a small quantity of light white wine, 1 tablespoonful of brandy and good stock, an onion, carrot, bay leaf, a bunch of thyme and parsley, pepper and salt. Bring it rather cpiickly to a boil ; skim it very carefully ; then let it simmer till done, either by the side of the fire or in the oven. Take out the beef ; skim the sauce again carefully, and strain it ; put it back on the fire to reduce, then add to it a very thick puree of tomatoes. Simmer together for 10 minutes, and serve it round the beef. 237. — Silver Side of Beef Stewed. Put 6 or 7 pounds of beef in a stewpan, with 2 cari-ots cut in four, 1 or 2 onions, a small handful of dried vegetables (or fresh leek, parsnip, celery), 3 cloves, a small bunch of parsley, a sprig of thyme, 1 bay leaf, half a ball of browning, 2 tablespoonfuls of ketchup, 1 glass of sherry or other white wine, 11- 0(3 to 2 pints of water, salt and pepper to taste. Shut up the stewpan very tightly and stew gently for 3 hours. A short time before dishing, take out the beef, strain the gravy, thicken it with a little flour. Put the beef in again to warm, and serve quite hot. (Vegetables can be used for a soup next day.) It is an improvement to lard the beef, and to cook a white calf’s foot with it. The calf’s foot can be used either with sauce or fried in batter. 238. — Cold Galantine of Beef. Take a well-shaped piece of silver side of the round, about 5 pounds, without bone or fat ; lard it and tie it up tight. Put in a saucepan 1 onion sliced, 1 carrot sliced, 1 tablespoonful of butter hot, any trimmings of veal or liver you may have (if you have none, add a calf’s foot), and 2 quarts of broth or stock. Put in the beef; add pepper, salt, 3 cloves, 2 bay leaves, some parsley, chopped shallot ; place on a good fire for a few minutes and skim, then draw it to the side of the fire, and let it simmer gently for four hours or more. Put the beef into a large mould ; strain the gTavy through a piece of muslin, and pour it into the mould ; let it stand till cold. Then remove any fat that may have set round it. The calf’s foot can be boned and used either with sauce, or egged, bread-crumbed, and fried. 239. — Haricot of Mutton. Cut up a breast of mutton ; toss the pieces in butter, till they are slightly coloured : thicken the butter with flour. Put back the meat; add some stock, a few potatoes, an onion or two, a little thyme, parsley, pepper, salt, bay leaf and nutmeg ; simmer gently till cooked ; skim carefully, and serve. 240. — Mutton (Hung). Hang a leg of mutton knuckle downwards ; cover the thick top end with brown sugar; be careful to rub it every day and to keep it covered with sugar. When well hung, roast it in the usual manner. 241. — Leg of Mutton “ a I’AHemande.”