A guide to modern cookery

Cut the lean beef into pieces, and season them, exactly as for steak and kidney pudding. Fill up the basin with the pieces arranged in layers; moisten with just enough water to cover, and close up the basin with a layer of the same paste as that used for its lining. Carefully join the edges of the two layers of paste, assisting the operation with a little moisture applied by means of a brush; swathe the basin in a buttered pudding-cloth, and fasten the latter firmly with string. Put the pudding in a saucepan of boiling water or a steamer, and leave it to cook for three hours if the beef has been cut from the fillet, and for four hours if cut from any other piece. At the end of the required time take the pudding out of the saucepan and remove the cloth. Dish on a folded napkin. 1171—STEAK AND OYSTER PUDDING Proceed exactly as for steak and kidney pudding, but take only two lbs. of beef, and replace the odd pound by forty fine oysters. 1172—DAUBE CHAUDE A LA PROVENCALE Cut four lbs. of shoulder or cushion of beef into cubes weighing about four oz. each. Lard each piece of meat with a strip of bacon two inches long by one-half inch wide, and put the cubes or pieces into a bowl with salt, pepper, a very little spice, five or six tablespoonfuls of vinegar, and a glass of red wine. Leave to marinade for two or three hours, and toss the pieces, from time to time, in the marinading liquor, in order that each may be well saturated with it. Heat six oz. of ~ ORR A eee grated bacon in an earthenware stewpan, and brown therein twelve small onions, fifteen carrots in the shape of olives, two sticks of celery cut into pieces of the same size as the carrots, and four cloves of garlic. Add the marinaded pieces of meat, which should have been properly dried; fry the whole, meat and vegetables, for a further seven or eight minutes, and moisten with the marinade and two glasses more of red wine. Complete with one-half lb. of fresh bacon rind, blanched and cut into square pieces of two-thirds inch side; a faggot made up of parsley stalks, thyme, bay, and, in the centre, a small piece of dry lemon rind. Set to boil, completely close the stewpan, and leave to cook in a moderate oven for six or seven hours. When about to serve, remove the faggot, clear all grease from the gravy, and dish in a hot timbale, or serve the "daube" in the stewpan itself. 1173—DAUBE A LA PROVENCALE FROIDE A daube is rarely prepared specially for cold dishing; generally the remains of one already served hot are used. Take the pieces, one by one, with a fork, and place them in a terrine a paté with the carrots, onions, and squares of bacon rind, which have remained almost untouched. Strain the gravy over them through an ordinary strainer, pressing lightly the while, and leave to cool. When about to serve, turn out the daube on a cold dish, and surround with chopped aspic jelly. 1174—CARBONNADES A LA FLAMANDE Cut three Ibs. of lean shoulder or cushion of beef into thin, short slices. Season the latter with salt and pepper, and brown them quickly on both sides in stock fat. At the same time toss one and one-quarter Ibs. of minced onions in butter, until they are well browned. Put the slices of beef and the onions in alternate layers into a saucepan, and in their midst place a faggot. Drain the grease from the sautépan in which the slices were fried; swill with one and one-half pints of beer (old Lambic in preference) ; add the same quantity of brown stock, thicken with four oz. of brown roux; finish the seasoning with one and onehalf oz. of powdered sugar; set to boil, stirring the while, and strain this sauce over the slices of beef and the onions. Cover and cook gently in the oven for from two and one-half to three hours. N.B.—Carbonades are served thus, mingled with the onions; but they may also be dished in a timbale and covered