Fifty dinners

The entrecote.^ or between-the-bone steak, cut from a piece of the ribs of beef, makes a capital piice de resistance for a little home dinner. Cut such a steak from an inch to an inch and a 3- Rib-steak quarter thick, remove gristle, trim it neatly, vegetables. and sprinkle both sides with pepper and salt. Brush melted butter over it, lay it on a wellbuttered gridiron, and broil over a clear but not too fierce a fire for twelve minutes. Dish it on a hot dish with a garnish of different vegetables, each in a little heap at intervals, round it, choosing : — Brussels sprouts, carrots, turnips, flageolets, and Jerusalem artichokes. The root vegetables should be neatly cut with a cutter into cones, balls, or filbert shapes. Two fillets of anchovy, carefully freed from oil, may be laid on the surface of the steak, or a dessert-spoonful of mattre d' hotel butter, and Sauce Robert might accompany. With the above, try your potatoes in this way : — Mash them up, after passing them through a sieve, with an ounce of butter, and the yolks of ducettes, pepper, salt, a pinch grated nutmeg., and a teaspoonful of parsley, or celery-leaves chopped fine (a few marjoram-leaves are an improvement) and a dessert-spoonful of grated Parmesan, adding sufficient milk or broth to bring the mixture to the consistency of a pliant dough. Turn this out upon a board and form it into balls the size of a hen’s egg, flatten them, flour them, brush them over with a beaten egg, dust some finely sifted crumbs over them, set them on a buttered tin, and bake for a few minutes, turning them till they turn a golden yellow colour. Duchesses can be made well enough from cold, cooked, mealy potatoes, and if flavoured slightly in the manner described, will be found very nice for a change. These should be sent round with the beef. Twelve good roots will be enough for the little dinner. The batter should be prepared as follows : — One ounce and three-quarters of flour, three-quarters of flour, one yolk, one tablespoonful of salad oil, a pinch of salt, and enough lukewarm water to bring to the proper consistency, half the white whipped stiffly should be used to finish with. Cut the salsify into two-inch lengths, after boiling the roots whole, and letting them get cold. Slice each length in halves lengthwise, dip these in the batter, and fry in very hot fat till golden in colour ; then drain, dry, and serve piled on a hot napkin ; butter STEWED CHEESE TOAST. 69 melted, with a squeeze of lemon-juice, makes the best sauce. Mix together in a bowl two ounces of chopped candied peel, two and a half ounces of suet finely minced, four ounces fine white crumbs, one tablespoonful of flour, two ounces of sugar, two ounces of apricot jam, a liqueur-glass pudding. of rum or brandy, one dessert-spoonful of lemon-juice, and two whole fresh eggs. When thoroughly mixed, put the ingredients into a buttered mould, and boil for three hours. Apricot sauce should accompany the pudding, made as follows : — Put two tablespoonfuls of apricot jam into a saucepan with a teacupful of water and a glass of the rum or brandy used in the pudding ; boil together, stirring well, then strain, and serve.