A second Dudley book of cookery and other recipes

FRY the neck of lamb with butter in an earthenware dish, cooking it all but a third, and surround it with four large sliced onions just tossed in butter that they may colour slightly, also eight large peeled potatoes cut into rounds half an inch thick. Sprinkle this garnish with the grease of the joint and then complete the cooking of the joint and its garnish. Serve in the dish in which the joint has been cooked. Shoulder or leg of lamb can also be cooked a la Boulangere, the quantity of onions and potatoes used should be in quantities in proportion to the size of the joint. BEEFSTEAK WITH HERBS PLACE the steak over a hot fire, without adding any salt. Turn it over once and cook for twenty to twenty-five minutes, according to thickness. When done, add a little butter, some finely minced parsley, a pinch of salt and pepper, and a few drops of vinegar or lemon juice. Garnish with watercress or fried potatoes. GERMAN BEEFSTEAK CAKES TAKE one pound of fresh fillet of beef chopped finely ; add three ounces of fresh butter, salt, pepper, some chopped parsley and a grate of nutmeg ; form this into flat l'ound cakes ; dip them into beaten egg and then into breadcrumbs. This should be done twice ; then fry them in hot fat and serve with fried parsley as a garnish. Serve with them some Risotto and in a sauceboat some Sauce Colbert. Sauce Colbert is prepared as follows : — One and a half gills of Espagnol sauce, one glass of Madeira wine, one tablespoonful of meat glaze, one and a half ounces of fresh butter, one teaspoonful of lemon juice, one dessertspoonful of chopped parsley, tarragon and chervil mixed. Put the sauce into a small stewpan ; stir over the fire until hot ; add the wine and allow to boil for a few minutes ; remove to side of stove and stir in gradually the butter and the meat glaze ; beat up with a small whisk, but do not allow it to boil again. Last of all add the lemon juice and chopped herbs. If desired richer, half an ounce more butter can be used. BRAISED ROLL OF BEEF ri 1EN pounds of sirloin of beef, with plenty of fat. Bone the beef and roll up tight. Break up the bones and put in braising pan with two onions, one carrot, one turnip, bay leaf, small sprig of thyme and eight cloves. When hot, place beef on the top and fry for half and hour. Then add two tablespoonfuls of brandy, one and a half pints of brown stock and let gently simmer for two and a half hours. CULOTTE DE BCEUF NORMANDE f 1 1AKE six pounds of best rump steak, braise it ■*- in a deep pan with one carrot, one onion, a bouquet of parsley, bay leaf and thyme, and enough fat to fry it a light brown colour. Let it be well coloured each side. Drain off the fat, and moisten it with a good light stock. Let it cook in the oven Avith a lid on the pan. Braise gently until tender. Place it on a dish. Reduce the liquor, removing all fat, and add one pint of thick puree of tomatoes ; thicken a little if needed, and serve with the beef. For garnish, place some small onions, young round carrots, turnips, peas and spring cabbage round the beef in groups. K BEEFSTEAK WITH HARD-BOILED EGGS AND SPINACH (or any green vegetable in season)