An underdone steak when pressed with the back of a spoon, will feel spongy, but not flabby, and when cut it should show red in the centre, but it should have none of the slatey blue appearance due to rawness. A “ just ” done steak should feel firm when pressed, and it should have just a slightly red tinge in the centre after it has been cut. A well done steak should feel quite firm, but not leathery, when pressed ; and when it is cut, the inside should have a greyish appearance. It is advisable to have a pan of hot beef gravy always ready when serving steaks in the above manner. The second method of frying is by means of the ordinary frying pan. The quantity that may be fried at one time is only limited by the size of the pan and the amount of stove accommodation, etc. For this method a little fat is put into the pan (enough to cover the bottom), and when it is smoking hot the steak must be put into the pan. Allow this to fry until nicely browned on the underside, and then turn the steak. The turning must be done without sticking a fork in the steak. It is only permissible to stick the fork in the fat of the steak, if there is any, but never in the lean, and therefore a pair of steak tongs should be used for turning it with. When the steak is done as required, it should be removed from the pan to a hot dish. Pour away all surplus fat, but if a thickened gravy is required, retain enough of the fat to brown the flour in. The amount required will be one tablespoonful of fat and one tablespoonful of flour to each one pint of gravy. To make this, the fat should be again heated and the flour stirred in. Continue stirring this over the fire until the flour is quite brown, and then add one pint of stock to each one tablespoonful of flour used. Allow this to boil up, season with pepper and salt to taste. Remove any scum that may be present, and strain this either over the steak, or into a gravy boat, according to requirements, and serve hot. 88 CANNELON OF BEEF OR MUTTON. 1 lb. cold beef, minced a small onion 2 ozs. bread crumbs 1 yolk salt pepper and cayenne to taste 1 teaspoonful chopped parsley✪ Beef Olives a little thyme 1 mushroom or pickled walnut, chopped Fry the onion brown, add the beef and all the remaining ingredients, mix thoroughly, and turn out on a well-floured board. Shape like a large croquette and place in a baking tin about half an inch deep with hot fat, cover with greased paper and bake in moderate oven thirty minutes, dish up, and serve with brown sauce flavoured with ketchup. Garnish with parsley and yolks of eggs. STEWED VEAL WITH PEAS. 2 lbs. neck of veal 1£ ozs. butter 1-|- ozs. ground rice 1 pint stock made from the veal bones 1 pint cooked peas 1 small teaspoonful of vinegar 1 teaspoonful of relish salt and pepper✪ Stewed Veal with Peas to taste Remove the skin and bones from the meat, cut into two inch lengths, and brown it. Put the butter in the pan, add the rice, and brown lightly. Add the stock, skim when boiling, then add the veal, pepper and salt, and relish, and simmer one and a half hours. Boil the peas, strain them, and then add the vinegar, sugar, and i oz. > butter. Dish up the veal, pile the peas in the centre, and serve. CREAMS OF MUTTON OR BEEF. ■J- pint of water £ lb. of bread crumbs £ lb. minced mutton ✪ Creams of Mutton or Beef

AI-modernized reading of the original text

An underdone steak when pressed with the back of a spoon, will feel spongy, but not flabby, and when cut it should show red in the centre, but it should have none of the slatey blue appearance due to rawness. A “ just ” done steak should feel firm when pressed, and it should have just a slightly red tinge in the centre after it has been cut. A well done steak should feel quite firm, but not leathery, when pressed ; and when it is cut, the inside should have a greyish appearance. It is advisable to have a pan of hot beef gravy always ready when serving steaks in the above manner. The second method of frying is by means of the ordinary frying pan. The quantity that may be fried at one time is only limited by the size of the pan and the amount of stove accommodation, etc. For this method a little fat is put into the pan (enough to cover the bottom), and when it is smoking hot the steak must be put into the pan. Allow this to fry until nicely browned on the underside, and then turn the steak. The turning must be done without sticking a fork in the steak. It is only permissible to stick the fork in the fat of the steak, if there is any, but never in the lean, and therefore a pair of steak tongs should be used for turning it with. When the steak is done as required, it should be removed from the pan to a hot dish. Pour away all surplus fat, but if a thickened gravy is required, retain enough of the fat to brown the flour in. The amount required will be one tablespoonful of fat and one tablespoonful of flour to each one pint of gravy. To make this, the fat should be again heated and the flour stirred in. Continue stirring this over the fire until the flour is quite brown, and then add one pint of stock to each one tablespoonful of flour used. Allow this to boil up, season with pepper and salt to taste. Remove any scum that may be present, and strain this either over the steak, or into a gravy boat, according to requirements, and serve hot. CANNELON OF BEEF OR MUTTON. 1 lb. cold beef, minced a small onion 2 ozs. bread crumbs 1 yolk salt pepper and cayenne to taste 1 teaspoonful chopped parsley a little thyme 1 mushroom or pickled walnut, chopped Fry the onion brown, add the beef and all the remaining ingredients, mix thoroughly, and turn out on a well-floured board. Shape like a large croquette and place in a baking tin about half an inch deep with hot fat, cover with greased paper and bake in moderate oven thirty minutes, dish up, and serve with brown sauce flavoured with ketchup. Garnish with parsley and yolks of eggs. STEWED VEAL WITH PEAS. 2 lbs. neck of veal 1£ ozs. butter 1-|- ozs. ground rice 1 pint stock made from the veal bones 1 pint cooked peas 1 small teaspoonful of vinegar 1 teaspoonful of relish salt and pepper to taste Remove the skin and bones from the meat, cut into two inch lengths, and brown it. Put the butter in the pan, add the rice, and brown lightly. Add the stock, skim when boiling, then add the veal, pepper and salt, and relish, and simmer one and a half hours. Boil the peas, strain them, and then add the vinegar, sugar, and i oz. > butter. Dish up the veal, pile the peas in the centre, and serve. CREAMS OF MUTTON OR BEEF. ■J- pint of water £ lb. of bread crumbs £ lb. minced mutton

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Beef OlivesCannelon of Beef or MuttonStewed Veal with PeasCreams of Mutton or Beef

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