The universal cookery book

One small lobster, four tablespoonfuls of butter, two of flour, one-fifth of a teaspoonful of cayenne, two tablespoonfuls of lemon-juice, one pint of boiling water. Cut the meat into dice. Pound the “coral” with one tablespoonful of the butter. Rub the flour and the remainder of the butter to a smooth paste. Add the water, pounded “coral,” and butter, and the seasoning. Simmer five minutes, and then strain on the lobster. Boil up once, and serve. This sauce is for all kinds of boiled fish. — New Cook-Book : Miss Maria Parloa. Estes & Lauriat, Pubs. (By per.) CHAPTER III. BEEF, VEAL, LAMB, AND MUTTON. BEEF, VEAL, LAMB , AND MUTTON. “ Tell me, dearest husband,” Kitty said, “ Before you go, I pray, How shall I get the meat and bread For our noon meal to-day ? ” “ Buy them with smiles,” the husband cried ; “ But that won’t pay,” says she. “ Then take this kiss,” her lord replied, And to his shop went he. The noontime came, and he came too ; And the dinner was prepared. A tender steak was in full view, “Quite splendid,” he declared. He said he wished to have such meat Three times a day in future ; “ But tell me, love, for this great treat What did you pay the butcher ? ” “ What did I pay ? I paid the kiss — ’Twas all you left, you know.” “A-a-11 right,” said he; “but, after this, k Take money when you go.” Kisses at Market : Ano?i. French Beefsteak. “ Cut the steak two-thirds of an inch thick from a fillet of beef ; clip into melted fresh butter, lay them on a heated gridiron, and broil over hot coals. When nearly done, sprinkle pepper and salt. Have ready some parsley chopped fine, and mixed with softened butter. Beat them together to a cream, and pour into the middle of the dish. Dip each steak into the butter, turning them over, and lay them round on the A SPANISH STEAK. platter. If liked, squeeze a few drops of lemon over, and serve very hot.” A Spanish Steak. “ Take the tenderloin of beef. Have onions cut fine, and put into a frying-pan with some boiling butter. When quite soft, draw them to the back part of the pan, and, having seasoned well the beef with pepper and salt, put it in the pan, and rather broil than fry it. When done, put the onions over it, and just as much boiling water as will make a gravy. Let it stew a few minutes.” Roast Beef. Prepare for the oven by dredging lightly with flour, and seasoning with salt and pepper ; place in the oven, and baste frequently while roasting. Allow a quarter of an hour for a pound of meat, if you like it rare ; longer, if you like it well done. Serve with a sauce made from the drippings in the pan, to which have been added a tablespoonful of Harvey or Worcestershire sauce and a tablespoonful of tomato catsup. — Every-day Cook-Book: Miss Neill. (By per. Bclford \ Clarke , & Co.) Fried Beefsteaks. Place the steak in a pan in which is an ounce of hot butter or fat. Fry ten or twelve minutes, turning on each side three times, and watching that the meat does not burn. Season with salt and pepper. After removing the meat, a gravy may be made by adding a little water, and thickening with flour rubbed smooth in water. — Arthur's Home Magazine. (By per.) BEEF A LA MODE. Beef & la Mode.