Buckmaster's cookery

Precautions. — Have the fillets all the same thickness. Be careful not to allow the stock to boil over the fillets ; the stock should be very good and not too highly flavoured. This should be considered in the use of herbs and vegetables. It is sometimes necessary to brown the fillets with a salamander. 2 5 2 Buckmaster's Cookery. BEEF OLIVES. Ingredients. I pt. of Stock. lb. of Rump Steak or Fillet of Beef. 2 oz. of Beef Suet. 3 oz. of Bread-crumbs. Teaspoonful of chopped Parsley. Teaspoonful of chopped Thyme and Marjoram. Lemon. Nutmeg. 1 Egg. Salt. Pepper. 1. Take one pound and a half of tender rump or fillet of beef. 2. Cut the beef into pieces half an inch in thickness, four inches in length, and two and a half inches in breadth. 3. Moisten the side of a flat chopper with water, and give the pieces one or two small blows with the chopper. 4. There will be some trimmings from the meat ; mince these finely and put them in a basin. 5. Prepare the suet and chop it up finely. 6. Put through a wire sieve on to a piece of kitchen paper three ounces of stale bread crumbs. 7. Wash and dry and chop up a teaspoonful of parsley and a quarter of a teaspoonful of thyme and marjoram. 8. Mix all together in the basin. 9. Grate in a little lemon rind and very little nutmeg, and season with pepper and salt. 10. Add one egg to the mixture and work all the materials well together with a wooden spoon. 11. Take some of the mixture out of the basin and form it into the shape and size of a cork with the hands, forming the ends with a knife. 12. Place the stuffing in the centre of each piece of beef, and roll it up compactly and neatly. 13. Tie it with a piece of twine. 14. Place these rolls in a stewpan with one pint of good stock. 15. Simmer gently for three quarters of an hour. 16. Arrange the olives on a hot dish. Pour the sauce round the edge and Beef Steak. 253 fill up the centre with young or mashed potatoes or spinach. Precautions. — Take care to have the pieces oi meat the same size, and on no account allow the stock to boil. BEEF STEAK, (FROM A FRENCH NOBLEMAN IN PARIS.) A rather thick rump steak, beat it well on the block, sprinkle with vinegar, and then turn and beat again. Put it on a gridiron over a hot clear fire till you see the meat shrink up, turn and let it cook for eighteen or twenty minutes. The cook will judge the time required. Have ready some chopped parsley and tarragon, and put into a dish three knobs of butter. Lay the steak on this and place on the top three more knobs of butter with the chopped herbs mixed with the butter. Cover the dish with a plate and serve. There will be gravy enough without adding any other sauce. Fine potato slices may be used as a garnish round it. ROAST NECK OF VEAL. Ingredients. Neck of Veal. Buttered paper. Roast veal is rather tasteless ; it is greatly improved by larding. Veal should be thoroughly cooked, before a moderate fire. The neck, loin, and chump are best for roasting. 1. Take a neck of veal and saw Buckmaster s Cookery.