Catherine Owen's new cook book ..

Beef à la Jardiniére. — Piit in a fireproof dish if you have it, or a thick saucepan, a pint of beef broth, a small bunch each of parsley, chervil, tarragon — very little of this — shallot or onion, capers, pickled gherkins, of each or any a teaspoonful chopped fine ; roll a large tablespoonful of butter with a dessert-spoonful of brown flour, stir it in ; then take slices of underdone beef, with a blunt knife hack each slice all over in fine dice, but not to separate or cut up the slices ; then pepper and salt each one and lay it in with the herbs, sprinkle a layer of herbs over the beef and cover closely ; then stand the dish in the oven to slowly cook for an hour, or, if you use a stew-pan, set in a pan of boiling water on the Warming Over, 75 stoye for an hour where the water will just boil. Serve on a dish surrounded with young carrots and turnips if in season, or old ones cut. Beef au Gratin. — Cut a little fat bacon or pork very thin, sprinkle on it chopped parsley, onion, and mushrooms (mushroom powder will do) and bread-crumbs ; then put in layers of beef, cut thick, and well and closely hacked, then another layer of bacon or pork cut thin as a wafer, and of seasoning, crumbs last ; pour oyer enough broth or grayy to moisten well, in which a little. brandy or wine may be added if an especially good dish is desired ; bake slowly an hour. Pseudo Beefsteak. — Cut cold boiled or roast beef in thick slices, broil slowly, lay in a hot dish in which you have a large spoonful of Montpellier butter melted, sprinkle a little mushroom powder if you desire, and garnish with fried potato. Cutlets à la Jardiniére. — Trim some thick cutlets from a cold leg of mutton, or chops from the loin, dip them in frying batter, a la Car erne, fry crisp and quickly, and serye wreathed round green peas, or a ragout made as follows : Take young carrots, turnips, green peas, white beans ; stew gently in a little water to which the bones of the meat and trimmings have been added (and which must be carefully removed not to disfigure the vegetables). Encircle this ragout with the fried cutlets, and crown with a cauliflower. Cromesquis of lamb is a Polish recipe. Cut some underdone lamb — mutton will of course do — quite small ; also some mushrooms, cut small, or the powder. Put in a saucepan apiece of glaze the size of a pigeon's egg, with a little water or broth, warm it and thicken with yolks of two eggs, just as you would make boiled custard, that 76 Culture and Cooking. is, without letting it come to the boil, or it will curdle; then add the mushrooms and meat, let all get cold, and divide it into small pieces, roll in bread-crumbs sifted, then in egg, then in crumbs again, and fry in very hot fat; or you may, after rolling in bread-crumbs, lay each piece in a spoon and dip it into frying batter ; let the extra batter run off, and drop the cromesquis into the hot fat. These will be good made of beef and rolled up in a bard of fat pork cut thin, and fried; serve with sauce piquant made thus : Take some chopped parsley, onion, and pickled cucumbers, simmer till tender, and thicken with an equal quantity of butter and flour.