The Pytchley book of refined cookery and bills of fare

Make some quenelle meat of chicken or veal as per Receipt No. 174, and mix with it until a nice green some Puree of Spinach (No. 357) ; add a gill of whipped cream, and fill some darioles, having buttered them first ; dipping your finger in cold water, press a hole in the centre of each dariole, and fill up with a puree of ham, as given below ; put a coating of the quenelle meat over this, and poach as other quenelles. Puree of Ham. — Beat some cooked lean ham in a mortar with some half-glaze, and rub through a wire and hair sieve ; add some more glaze if too thick, and flavour with mustard and a trifle of cayenne. Serve the timbales with some half-glaze, flavoured with ham in the dish. CHAPTER VI. GENERAL RULES FOR ROASTS, BOILS, AND BROILS. It will only be necessary to say a very few words as a preface to this chapter. The first and most important thing to remember is, that all brown meats should not be over-cooked, but when cut should be pink near the bone ; that all white meat should be thoroughly cooked and quite white at the bone. The second to remember is, as a general rule, that a quarter of an hour is allowed per pound for roasting, and ten minutes for boiling, but that thin pieces do not require so long. The third is, that in roasting meat it should be fre- quently basted, the fat preserved as much as possible, and not be put too close to the fire ; and for heaven's sake never bake it. BEEF. ROAST SIRLOIN. No. 235. Trim about eight pounds of the middle cut of the sirloin, roast for two hours and a half, baste frequently and serve with a pint of weak brown stock or water poured over, and with Horseradish Sauce (No. 37). ROAST FILLET OF BEEF. No. 236. Trim the rump fillet nicely round about four pounds, roast it for one hour, and serve with Horseradish Sauce (No. 37). THE PYTCHLEY COOKERY BOOK. 176 FILLET OF BEEF A LA CHATEAUBRIAND. No. 237. The same as above, only pour over the fillet half a pint of Chateaubriand Sauce (No. 28) and serve Potato Chips (No. 338) round the dish. FILLETS OF BEEF A LA FRANCAISE. No. 238. Cut two nice steaks three-quarters of an inch thick from a rump fillet and broil in exactly the same way as above, only instead of plain butter put a pat of Fine Herbs Butter (No. 19) on each, and serve in a separate dish with plenty of fried Potato Chips (No. 338). BRAISED FILLET OF BEEF A LA JARDINIERE. No. 239. Trim the rump fillet and remove with a sharp knife the skin which is on the outside, cut some slices of fat bacon about a quarter of an inch thick and dip it in some finely minced parsley, thyme, and green onions or chives ; sprinkle the fillet with pepper and salt, and tie round it layers of the bacon. Line the braising-pan with slices of fat bacon and put the fillet of beef in it with half a dozen button onions, two large carrots sliced or a dozen young carrots, one bay leaf. To this add half a pint ot Consomme (No. 1), and two glasses of pale sherry. Let it stew for two hours and a half ; the pan in which it is braised should not be larger than the meat, which should be basted with its own gravy frequently. Take the meat out of the pan and put it in the oven to set the glaze, being very careful not to let it burn.