The new century cookery book

Trim the meat, which must be free from bones, insert some strips of bacon (larding- bacon), place the meat in a basin, season with salt and pepper, add the lemon-juice, wine, bay-leaf, thyme, and an onion sliced. Let it stand thus for several hours. Take up the meat, strain well and fry it in the butter a nice brown ; place the meat on a dish, stir the flour into the fat &c. in which the meat was fried, let it get a nice brown, then add the marinade, the stock, and bouquet garni, let it come to a boil, and skim. Replace the beef, add the carrot (previously cleaned and cut into slices), also the onions (the latter are better if slightly fried). Simmer gently for about one and a half to two hours. Dish up the meat, skim the fat off the sauce and strain over the beef, arrange the carrots and onions in groups round the dish, and serve. A clove of crushed garlic added to the sauce, at an early stage will impart a flavour which is much appreciated by connoisseurs. 1202. Piece de Boeuf braise a la Vert Pre. — Braise a piece of rump of beef, weighing from four to five pounds, in the usual manner. Prepare meanwhile the garniture vert-pre, which consists of a selection of green vegetables, such as French beans, flageolets, green peas, small timbales of spinach or chicory. The vegetables must be cooked separately. Dish up the beef, cut into slices or whole, whichever is preferred, garnish the base of the dish with groups of the above vegetables, and serve with a nicelyflavoured demi-glace sauce (No. 237). 1203. Carre de Mouton braise avec Nouilles. — A neck of mutton ( best end), 1 oz. butter, 1 onion, peeled and cut into quarters, 3 or 4 slices of streaky bacon, a small bouquet garni, 3 or 4 small carrots (cleaned and cut into pieces),, 2 cloves, 4 pint stock, i pint Espagnole sauce (No. 236), pepper and salt, nouilles. Trim the meat and carefully remove the bones ; fold in the thin end and tie with twine. Melt the butter in a braising or stew pan, put in the onion, cloves, and bouquet, and fry a little ; place the neck on top of this, with the bacon, and allow the meat to acquire a nice brown colour (turn it frequently). Now add the carrots, moisten with the stock, season with pepper and salt, and let the whole simmer for about an hour, then add the brown sauce, and finish in the oven with a lid over the pan. Time required for cooking is from one and a half to one and three-quarter hour. When done take up the meat, remove the string, and keep hot. Strain the sauce, skim off the fat, add a glass of sherry, boil up again, and reduce a little. Dress the neck (whole or cut into slices) on a bed of prepared nouilles. Sauce over carefully, garnish the sides with groups of nouilles, and serve very hot. A little sauce may be sent to table separately in a sauce-boat. 1204. JEpaule de Mouton farcie ( Stuffed Shoulder of Mutton). — 1 small shoulder of mutton, 1 small onion, finely chopped, 1 teaspoonful chopped savoury herbs, 1 dessertspoonful chopped parsley, 4 oz. of streaky bacon cut up very small, salt and pepper, fat for baking, 1 egg, bread-crumbs.