Myra's cookery book

Take a spoonful of mince, roll it in the flour, and make a ball of it. Use up the whole of the mince in the same way. Melt in a frying-pan or stewpan over a slow fire. When the butter is melted, put in the balls of meat to fry. Serve them without sFUce, or with the following preparation. o 2 MYRA'S COOKERY BOOK. f?4 BEEF BOULETTES — {continued). Order. Ingredients. Quantities. Method. i8... Chopped A handful Throw into the pan when you take onions of small ones the balls out. 19... Vinegar 2 or 3 drops Add. 20... ... Pour over the balls of meat and serve immediately. 21... Tomato sauce ... ... Very good served with the boulettes, or separately in a sauce bowl. 32.- -BEEF TURNOVERS. Order. Ingredients. Quantities. Method. I... Cold roast beef lb. Cut in slices. 2... Stock or gravy I pint ... Put the beef in to warm, but do not let it boil or it will be hard. 3-" Pepper and salt To taste Add. 4... Stale bread ... ... Cut in slices the same size as the meat. 5-" Butter 2 OZ. Fry the bread in butter. 6... ... Put alternate slices of fried bread and meat round the dish. 7... Sauce piquante . « • ... Pour into the centre and serve. 33.— BOILED BEEF, an gratin Order. Ingredients. Quantitit I... Bacon 5 lb. 2... . . 3--- Grated crusts 3 OZ- 4... Mushrooms ... A few 5" Onions 2 6... Parsley A few sprigs 7- Pepper and salt ... Method. Cut in thin slices, and brown on the fire. Lay them in an earthen baking dish. Grate fine, and sprinkle over. Chop and mix together, and put a layer on the grated crumbs. BEEF. 85 BOILED BEEF, au gratia — (continued). Order. Ingredients. Quantities. Method. 8... Slices of meat Trim them neatly and lay them in the dish. g... ... Cover them with another layer of the chopped herbs, &c. 10... Grated crumbs ... ... Put on a thick layer to cover all. II... Stock i pint ... Add. 12... • • • • • • Bake in the oven, brown the top before the fire and serve in the same dish. 34-BEEF SALAD. Order. Ingredients. Quantities. Method, I... Remains of boiled beef Cut into slices, and put in a salad bowl. 2... Chervil ) 3- Chives ... V Chop fine and sprinkle over. 4... Tarragon 5- Pepper ) 6... Oil > Add to taste. 7... Vinegar ! 35.-MINCED BEEF. Order. Ingredients. Quantities. Method. I... Remains of I lb. ... Mince fine. cold beef 2... Sausage meat ilb. ... do. and mix with the beef. 3" Butter 2 OZ. Melt in a stewpan over a slow fire. 4... Flour ... Throw in the minced beef. 5... r pinch ... Sprinkle over, mixing with a wooden Salt and pepper Spoon. 6... ... ... do. do. ) 7... Chives 8... Parsley ^ Chop fine and add. g... White wine ... i wine 1 10... Stock with the glass do. ' Pour over. fat taken off 1 II... • •• Let it stew 20 minu'es. f2... ... Garnish the dish with toast, and serye. S6 MYRA’S COOKERY BOOK. SECTION IV.— VEAL. l.-CALFS HEAD, baked. Order. Ingi edients. Quantities. 1... Calf’s head ... I 2... Butter I oz. 3-- ... 4... ... 5-" Nutmeg ... ... 6... Sweet herbs ... I table spoonful 7... Crumb of bread 2 OZ. 8... Lemon peel ... I lemon... 9... Butter 2 OZ. TO... Flour ... ... II... Piece of beef k lb. ... 12... Sweet herbs... I bunch... 13... Onion I 14... Spice If liked ... 15... Water