English and French cookery

It will when cold be of a good oval shape ; the cloth should then be removed, and the meat glazed on the outside, or it can be sent to table with a clean napkin neatly folded and pinned round, or a paper frill, and garnished with parsley. If spiced beef is bought ready made, the ‘ Sutherland ’ brand is one of the best. Beef, Stewed. — (1) Cut 2 pounds beef into small pieces and put them in a pan, with pint of water, 2 or 3 onions, a large carrot cut up, and salt and pepper. Stew in the oven for an hour or so. Lay on the top some peeled potatoes, cover up and put back into the oven for 1 ^ hours, or till the potatoes are reduced to a mash. Beef, Stewed. — (2) Take 2 pounds of thick-cut steak. Brown on both sides in fat and cover with broth. Mince a small carrot, 2 shallots, a bay-leaf, a sprig of thyme, and 2 ounces bacon. Fry these for a minute in butter, add a glass of claret, and pour on the steak. Simmer gently for 2 hours. Strain, thicken the sauce with cornflour, and season. Pour over the steak, and serve. Cow Heel. — Cut the heel, after it has been thoroughly cleaned and scalded, into pieces about 2 inches long and 1 inch wide ; dip each piece into the yolk of a beaten egg ; cover with breadcrumbs mixed with chopped parsley, cayenne, and a little pepper and salt ; fry in boiling butter. Ox Cheek Stewed. — Soak and well wash, the day before, an oxcheek ; put it into a stewpan with 3 quarts of water, boil up once and well skim, then let it simmer ; in 2 hours add plenty of carrots, leeks, 2 or 3 turnips, a bunch of sweet herbs, some whole pepper, and 4 ounces of allspice, skim often ; when the meat is tender, take it out ; let the soup get cold, take off the fat, and serve the soup either separate or with the meat. It ought to be of a nice brown colour, which may be done by burnt sugar, or by frying some onions quite brown with flour, and simmering them with it. Rissoles. — Put 1 ounce of Edwards’ Desiccated Soup (beef and vegetables) into a basin, pour on it \ pint of boiling water, cover, and keep warm for 15 minutes, then add 1 ounce of breadcrumbs and seasoning to taste. Mix all well together (and bind it with 1 well-beaten egg) into a thick paste. Form into 6 balls, dip them into egg and breadcrumb, and fry a nice brown. Steak, Rolled. — Take 1 pound of steak cut thin, beat with a rolling-pin. A seasoning of 3 or 4 sprays of parsley, \ a teaspoonful of thyme, dried and rubbed, a pinch of small-chopped lemon-peel, a dash of cayenne pepper, a grate of nutmeg, 1 ounce bacon chopped small, 1 ounce fine breadcrumbs, pepper and salt to taste, all minced and mixed carefully, is spread over the steak, after which it is rolled as you would a roley-poley pudding, tie it with tape in 3 places, put it in a saucepan with just sufficient water (or plain stock) to cover, and simmer very gently for 2 hours. Brown the gravy with a pinch of sugar burnt in an iron spoon, thicken with a teaspoonful of flour, and serve hot.