Cassell's dictionary of cookery

Beef, Minced (a la Bourgeoise).— Brown a piece of butter, the size of a walnut, rolled in flour, in a stewpan. Cut some roast beef into small pieces, and put them, with a little parsley, basil, thyme, pepper, and nutmeg, into the brown butter. Shake the pan for some minutes over a slow fire, and add equal parts of wine and stock broth. Simmer until the meat is tender, and before sending to table add a table-spoonful of the best oil. Time to simmer, twenty minutes, or until tender. Two pounds of beef will be found sufficient for three or four persons. Beef, Minced, Boiled.— Mince very fine three or four small onions, with a little thyme, parsley, chives, and tarragon, and put them into a stewpan, with an ounce of butter, over a gentle fire, until partially cooked. Mix with them half a table-spoonful of flour, and let them become brown. Add pepper, salt, half a glass of white wine, and a glass of stock. When the onions and spices are quite ready, put them into the pan with a sufficient quantity of cold beef finely minced, and allow it to simmer at a gentle heat for half an hour. Before sending to table, mix with it a spoonful of mustard. Beef, Miroton of.— Put three ounces of butter into a frying-pan, with three onions, thinly sliced, and a pound of cold roast beef, under-cooked, if possible, and cut into small slices. Turn the meat constantly, so that it will be evenly browned on both sides. When of a nice colour, put in about half a pint of good gravy, with salt and pepper to taste. Allow it to simmer a few minutes, but do not boil, or the meat will be shrunken and hard. Serve hot. This is a very nice and cheap dish. Probable cost, about 6d., without the beef. Beef Olives. — Cut two pounds of rump steak into thin slices, and beat well with a rolling-pin to make it tender. Lay over each a seasoning of chopped herbs, pepper, and salt ; roll up the pieces separately, and tie round with a narrow tape. Get a clean stewpan, in which place one ounce of butter, half a pound of bacon, cut in thin slices, some chopped parsley, and enough stock to make gravy. Put the rolls of steak into the stewpan, pressing them closely together; cover with a piece of white paper, and stew gently from two to three hours. When sufficiently tender, thicken the gravy with a tea-spoonful of brown thickening, or half an ounce of butter rolled in flour, and servo. A few drops of mushroom ketchup, or Reading sauce, is considered bv some cooks to improve this dish. Probable " cost for steak, BEE ( 58 BEE Is. 3d. to Is. 6d. per pound. Sufficient for six persons. Beef Olives, (Au Eoi). — Take long, thin slices of beef, beat them till tender, and lay over them equal quantities of mushroom, parsley, and chopped onion. The vegetables must be carefully prepared ; a spoonful of each will be sufficient for six slices of meat. Mash two pounds of boiled potatoes. Mix a spoonful of flour to a quarter of a pint of cream, and the yolks of two eggs, well beaten, with a little pepper and salt, and add it to the mash. Spread the mixture over the olives ; roll them up, tie with a narrow tape, and fry, or put them into the oven for about half an hour. Serve with a good brown sauce, or they may have an edging of potatoes. Time, half an hour. Probable cost, without the meat, Is.