English and French cookery

Steak, Stewed. — 1 pound of buttock steak, pepper, salt, and sprinkle with flour, place in a saucepan with 2 ounces of beef dripping, and constantly turn till nicely browned ; add I pint of good stock, 1 tomato sliced, and let these simmer for 20 minutes ; then take 2 tablespoonfuls of flour, 2 of ketchup, and 1 teaspoonful of anchovy, mix these with ^ a pint of stock smoothly, and add to the ingredient in the saucepan. Let all boil for J of an hour, and serve garnished with parsley and a boiled carrot cut in slices. Time, 35 minutes. Steak, Braised. — (1) Fry 1 pound of lean, tender beefsteak lightly in a little dripping, and with it an onion, 4 ounces weight, cut small. Drain away the fat and put into a baking-dish, or jar, with I pint of water ; add a small carrot grated, pepper and salt, 4 cloves, and 1 tablespoonful of Yorkshire relish, with the same quantity of vinegar and a small lump of sugar. Stew slowly until tender, about II hours ; thicken with browned flour, or, if preferred, a tablespoonful of rice added as soon as the gravy begins to simmer ; a few drops of browning or a little browning salt improves it. Steak, Braised. — (2) Take 1 pound of steak, fry in a little butter to a rich brown, then put it into a saucepan well covered with water, and add 1 onion, 2 carrots, 2 turnips, all chopped fine ; 1 blade of mace, a touch of nutmeg, 1 clove, pepper and salt to taste ; simmer gently for two hours ; thicken with a tablespoouful of flour, have ready a hot dish, on which strew a little chopped parsley, pour over the steak and serve. MEATS : JOINTS, STEAKS, CHOPS, ENTRIES, ETC. Steak a la Duchesse. — Trim the steak, cutting oft not less than J pound. Run all that is cut off through a mincing machine twice. Add to the mince an equal amount of breadcrumbs, an uncooked onion chopped very fine, and a small pinch of some herbs, then put into a brazing-pan with a small lump of butter, and let it brown well. Take 1 egg, a tablespoonful of salad oil, a tablespoonful of white wine or tarragon vinegar, a little mustard, or some grated horseradish, and beat up the whole well. Heat, but do not boil, this in a little saucepan. When the steak is broiled sufficiently put into a hot dish, place the mince all round it, and if mashed potatoes are served, put them as an outer wall all round the mince. Just before serving pour the sauce gently on to the centre of the steak. Steak aux Legumes. — Take 1 pound of steak, not too fat, cut thick, insert a sharp-pointed knife in the edge, and divide in two with the exception of a small space round the edge. The steak should now form a sort of bag. Care should be taken to keep the external opening as small as possible. Have ready 2 small onions cut in slices and fried a nice brown ; also a fried mushroom minced finely. Put the onions and mushroom, with a little salt and pepper, into the opening made (taking care to preserve the original shape of the steak), and grill over a clear fire for 5 or 7 minutes, turning with tongs, and being careful to catch the gravy. Take a carrot, cut it in slices of 1 inch long, and with a sharp knife cut each of these as if peeling them round and round in a continuous strip, so as to form a ribbon ; cut a turnip in the same way. Boil these carefully, and when the steak is sufficiently cooked put it on a hot dish, pour over it the gravy, and garnish with ribbons of carrot and turnip.