The exhibition cookery book

Trim the meat, free it from skin and sinews ; line a braising-pan with slices of bacon; clean the vegetables and cut them into slices ; put them with the bouquet of herbs in the pan, place the meat upon it, put the Irutter on top, and fry over a sharp fire, turning the meat frequently until it acquires a nice golden brown colour; then moisten with the wine and stock, covered with butter paper, and cook in the oven for about three quarters of an hour; baste frequently. When done, take up the meat and let it cool ; cut it into slices half an inch thick. Chop the mushrooms, and mix them with the white sauce. INIask each slice of veal thickly with this sauce. As soon a.s the sauce has set, dip each slice into beaten egg, and cover well with breadcrumbs. Fry the crumbed slices in a sautepan containing clarified butter or dripping, cook them a light brown colour. Drain and dish up in a circle on a hot ,dish, the centre of which may be filled with a ragout of mushrooms and truffles, spinach, or green peas. Pour some hot piquante sauce round the fillets, and serve. Cut the beef and bacon very small, put it into a basin with the breadcrumbs and seasoning. Beat the eggs and stock together, and add with the other ingredients; mix well. Shake this into a neat short roll, tie in a buttered pudding cloth, boil for about two hours and a half. Place between two dishes to press until cold, and then completely brush over with liquefied meat glaze. Let set, and decorate tastefully with creamed butter, or set aspic jelly, or both. Dish up and serve. 6o. BEEF GALANTINE. 1 lb. beef 1 gill of stock Popper and salt 1 lb. bacon 6 ozs. breadcrumbs 2 Avliole eggs 6i. FILLETS OF BEEF WITH TOMATOES. About 2 lbs. fillet of beef 3 ozs. butter Chopped parsley Bovril 3 small tomatoes Lemon juice Salt and pepper Cut the fillet into 5 or 6 slice.s, pare off the skin and fat, and fry in a saucepan with about 2 ozs. butter ; the fillets •sliould not be cooked through. Place them on a plate and keep hot. Skin the tomatoes, slice them, and cook in the saute-iian with the butter. Glaze the fillets with liquefied Bovril, and dress them on a hot dish. Place a round of tomato on each fillet. Mix a little lemon juice and chopped parsley, pepper and salt with the remainder of butter (i oz.) spread it in equal proportions on the centre of the tomatoes. Serve with brown sauce, which should be heated in the pan in which the fillets were cooked. 62. FILLETS OF BEEF A LA VIENNOISE. 2 lbs. lean beef 1 teaspoonful savoury herbs 1 tablespoonful flour Salt, pepper, cayenne and nutmeg z eggs 1 teaspoonful chopped parsley 3 ozs. butter 3 onions 1 gill demi-glace sauce Remove the sinews from the meat, cut it into small pieces, and chop it up very fine, or pass it twice through the mincing machine. Mix this with chopped parsley, .savoury herbs, a little flour, one yolk of egg, and one whole egg; season with salt, pepper and a little grated nutmeg. Form some even-sized balls, flatten each with the palm of your hand to give them the shape of round fillets. Peel and slice the onions, cut some of the slices from the centre of each onion rather thicker than the rest ; divide the rings carefully, and reserve the largest for frying separately. Dissolve about an ounce of butter in a frying- 3<j THE EXHIEITION COOlvEllY J300K.