The "Queen" cookery books: Entrees

brown stock. When this is well blended stir into it a glass of port wine, a teaspoonful of walnut or mushroom ketchup, and a teaspoonful of made mustard; have ready some wedge-shaped pieces of underdone brown meat (game or venison are the originals of this dish, but good hill or moor mutton makes a delicious dish), and heat these in this sauce ; when hot, dish the meat neatly in a circle, pour the thickened sauce in the centre, and serve garnished with bunches of mixed pickle. Miroton a la Tartare. — Dip some neat pieces of underdone meat in liquefied butter, and then into fine breadcrumbs, and broil it gently till nicely browned, when you serve it with a rich tartare sauce in a boat. Miroton ct la Diable. — Prepare a sauce with an ounce or two of roux and half a pint of strong gravy or stock; stir into this three red capsicums or chillies, pounded smooth, with a tiny pinch of saffron and two spoonfuls of minced pickles; simmer this all till nicely coloured, then lay in some neatly trimmed slices of underdone cold beef, previously dusted with cayenne, and when these are hot dish in a circle with the sauce in the centre and a garnish of fried croutons spread with cayenne butter, and slices of lemon. Miroton a la minute. — Cut the meat into rather long thin slices, roll it in flour, and fry a delicate brown in hot butter ; drain them well, and keep them hot. Meantime pour into the pan as much gravy or stock as you will require, a spoonful each of essence of anchovy and chilli vinegar, and two or three shredded shalots ; stir this altogether over the fire till thoroughly hot, then pour it over and round the meat, garnishing with fresh parsley. Oliveau. — Mince finely and mix well together |lb. kidney suet, lib. of meat, and 4oz. of breadcrumb soaked in gravy ; mince this all till as fine as sausage meat, then bind it with two or three eggs, season to taste, and bake in buttered cups or little moulds ; turn out and serve with a rich sauce of any kind. (These are delicious made of game, with fat ham, and a rich Richelieu sauce.) Olives aux Huitres. — Chop together till fine lib. of underdone mutton fillet (the inside of the loin), -lib. of beef or veal kidney suet, and a pint of oysters scalded and bearded. Mix this all well together, seasoning it with white pepper, salt, and a little mace, bind it with tn egg, roll it into finger length rolls, dip in liquefied butter and breadcrumbs and fry a golden brown. Serve on a napkin with fried parsley. (This is excellent made of the remains of a cold fowl ; the veriest scraps will do.) Potato Ragout. — Parboil and mince finely an onion, with 2oz. of any cold cooked meat and loz. of ham, stir to it 3oz. mashed potato, one and a half teaspoonfuls of mixed herbs (parsley, chives, &c.), the yolks of two eggs, and seasoning to taste. When ready stir in lightly and quickly the whites of the eggs beaten to the stiffest possible froth, drop this in small spoonfuls into boiling fat, and fry a golden brown. Drain well and served piled high on a napkin. The great thing about this is to have the fat at the right l 2 heat and to drain the little ragouts well, or they will be hopelessly greasy.