The handy dictionary of cookery

For the foundation of this sauce some good white clear stock will be required ; that will set in a stiff jelly. It may be made from an old fowl and a pound of knuckle of veal cut up into small pieces, put into a pan, with enough cold water to cover them; bring to the boil ; skim well; add a piece of turnip, carrot, onion, and celery, a blade of mace, twenty white peppercorns, a tablespoonful of salt; simmer slowly six hours ; strain it ; allow it to become quite cold. Put the stock into a clean pan with the whites and shells of two eggs ; whisk all over the fire until a stiff froth is formed ; boil it well to the top of the pan twice ; remove pan from the fire and the whisk from the pan ; leave it quite still twenty minutes ; strain through a clean cloth ; it is then ready for the bechamel, which is prepared as follows : — Mix a tablespoonful of arrowroot with half a pint of milk or thin cream ; have ready a pint of the white stock boiling on the fire, and when the arrowroot is thoroughly blended, pour it into the stock ; stir very carefully till quite smooth and thick, and it is ready for use. Beef, Essence of. Take a quarter of a pound of lean beef j prepare it as for beef-tea; put it into a jar without water; place the jar in a pan of cold water on the fire ; allow the water to boil round the jar three hours. Beef Olives. Take a piece of steak; cut it into neat squares about three inches in size ; place in each one a small piece of fat and a little stuffing made thus : — Chop very finely one tablespoonful of parsley ; mix with it four tablespoonfuls of bread crumbs, a little pepper, salt, and one egg; tie up the meat in little rolls ; fry them in a little hot butter or dripping, a nice brown ; remove them from the pan ; stir a dessertspoonful of flour in the butter ; add enough stock or water to cover the rolls ; cook them very slowly one hour and a half, then add a dessert-spoonful of Harvey’s sauce and one of mushroom ketchup. Beef Rolled and Braised. Take one pound of beefsteak, cut rather thin ; place in it a stuffing made with three tablespoonfuls of bread crumbs, one tablespoonful of finely chopped parsley, one onion scalded, boiled, and chopped, a little salt, pepper, and one egg, or two tablespoonfuls of milk. Place this in the steak, roll it up, tie it neatly with string ; place it on a bed of vegetables, finely cut up, in a stewpan with just enough water or stock to cover ; bring to the boil ; baste frequently ; put it in a hot oven to braise an hour and a quarter ; place it on a hot dish and strain the gravy over it. Beef-Steak and Kidney Pie. Take half a pound of best steak ; cut it into long thin strips across the grain; remove the skin from a sheep’s