Dainty dinners and dishes for Jewish families

Slice and mix all the vegetables; lay half of them in a stewpan. Roll the meat in the oatmeal, season with pepper and salt, and place it on the vegetables. Cover with the rest of the vegetables, and pour over the water or beef broth, allowing enough to cover, and about 1 quart over. Close the pan, boil up slowly, skim, and cover tip well again, and let it simmer for 4 hours. Serve the meat in the centre of a hot dish, and garnish with the vegetables. Remove the fat from the liquor, and pour the latter round the meat and vegetables. FILLET OF BEEF A LA LOUIS XV. Filet de Bccuf ci la Louis XV. 4 or 5 lbs. fillet. Smoked beef for larding. 1 wineglass sherry. 1 carrot, turnip, and onion, all sliced. 1 tablespoonful dripping. 1 pint thin brown sauce. Croustade of bread. Glaze. Fried potatoes. Trim the fillet neatly, and remove the fat and sinews. Lard it lengthways with the smoked beef, which should consist principally of fat. Lay it on a baking tin with the sherry, dripping, and prepared vegetables, and bake it in a quick oven for 40 to .50 minutes, basting it constantly. Remove the fillet, pour off the fat left in the tin, and add the brown sauce. Let it simmer for a few minutes, then skim and strain it. Serve the fillet on a fried croustade, and glaze it with dissolved glaze. Garnish the dish with hot fried potatoes, and serve the sauce separately. ROAST FILLET OF BEEF. Filet de Bceuf en Matelote. Fillet of beef. Smoked beef. Braised ox palates (page 39). Cooked tongue. Madeira sauce (see page 82). Blanched beef marrow. Braised olives. Truffles. Mushrooms. Trim the fillet by removing all skin and rough fat, tie the fillet up, brush over with salad oil, place a piece of fat smoked beef over it, and wrap it in an oiled paper. If the fillet weighs 2^ lbs., roast it for 1 hour, basting it well, then remove the paper, cut the fillet crossways into neat slices, without removing them from each other, and place them carefully on a hot dish. Decorate with braised ox palates (see page 39) and slices of cooked ox tongue cut in small rounds with a cutter, slices of blanched beef marrow, braised olives, slices of truffles, and mushrooms. Pour over the fillet some boiling hot Madeira sauce (see page 82). SPICED BEEF. 10 lbs. brisket of beef. 4 lb. salt. 2 oz. juniper benies. 2 oz. allspice. 2 oz. saltpetre. 2 oz. brown sugar. 2 oz. black pepper, lspicc. Pound all the spices and seasonings together, and rub them well into the meat daily for 4 days, turning the meat well over. Boil the meat gently for 5 hours, and on removing it from the stew-pan, place it between two plates, and press it with heavy weights. Glaze it the next day, when quite cold. This meat will keep good for a fortnight. BOILED SMOKED BEEF. Soak the meat 12 hours ; place it in a stew-pan, cover it with cold water, bring it to the boil, and simmer it 1 hour ; then strain off the water, and put the meat back in the pan ; cover it with fresh cold water, bring it to the boil, and allow it to simmer, reckoning 1 hour to the pound. Do not let it boil, or it will harden. ROAST NECK OF LAMB. Trim the lamb neatly, skewer it up to retain the shape, tie a piece of greased paper over, and roast for an hour, basting well. Remove the skewers, glaze the lamb lightly, garnish with braised carrots, and serve hot. E