Of course your own brightness will tell you that, if you are in haste, a spoonful of Montpellier butter, the same of flour, melted in a little water, to which you add a teaspoonful of yinegar, will make an excellent sauce piquant, and this same is excellent for anything fried, as breaded chops, croquettes, etc. I may here say, that where two or three herbs are mentioned as necessary, for instance, parsley, tarragon, and cheryil, if you haye no tarragon you must leaye it out, or cheryil the same. It is only a matter of flayoring, at the same time flavor is a great deal, and these French herbs giye that indescribable cachet to a dish which is one of the secrets of French cooking. Therefore if you are a wise matron you will haye a supply on hand, eyen if only bought dry from the druggist. MiKOTOi^ OF Beef. — Peel and cut into thin slices two large onions, put them in a stew-pan with two ounces of butter, place it oyer a slow fire ; stir the onions round till they are rather brown, but not in the least burnt ; add a teaspoonful of brown flour, mix smoothly, then moisten with half a pint of broth, or water with a little piece of Warming Over. 77 glaze, three salt-spoonfuls of salt unless your broth was salted, then half the quantity or less, two of sugar, and one of pepper. Put in the cold beef, cut in thin slices as lean as possible, let it remain five minutes at the back of the stoye ; then serye on a yery hot dish garnished with fried potatoes, or sippets of toast. To yary the flayor, sometimes put a spoonful of tarragon or plain yinegar, or a teaspoonful of mushroom powder✪ MiKOTOi^ of Beef, or a pinch of curry, unless objected to, or a few sweet herbs. In fact, as you may see, yariety is as easy to produce as it is rare to meet with in ayerage cooking, and depends more on intelligence and thoughtfulness than on any- thing else. The simplest of all ways of warming a joint that is not far cut, is to wrap it in thickly buttered paper, and put it in the oyen again, contriying, if possible, to coyer it closely, let it remain long enough to get Tiot through, not to cook. By keeping it closely coyered it will get hot through in less time, and the steam will preyent it getting hard and dry ; make some grayy hot and serye with the meat. If your grayy is good and plentiful, your meat will be as nice as the first day; without grayy it would be an unsatisfactory dish. If you cannot manage to coyer the joint in the oyen, you may put it in a pot oyer the fire without water, but with a dessert spoonful of yinegar to create steam ; let it get hot through, and serye as before. For the third day the meat may be warmed up in any of the ways I am going to mention, repeating once more, that you must haye grayy of some kind, or else carefully make some, with cracked bones, gristle, etc., stewed long, and nicely flayored with any kind of sauce. 7^ Culture and Cooking.

AI-modernized reading of the original text

Of course your own brightness will tell you that, if you are in haste, a spoonful of Montpellier butter, the same of flour, melted in a little water, to which you add a teaspoonful of yinegar, will make an excellent sauce piquant, and this same is excellent for anything fried, as breaded chops, croquettes, etc. I may here say, that where two or three herbs are mentioned as necessary, for instance, parsley, tarragon, and cheryil, if you have no tarragon you must leaye it out, or chervil the same. It is only a matter of flayoring, at the same time flavor is a great deal, and these French herbs give that indescribable cachet to a dish which is one of the secrets of French cooking. Therefore if you are a wise matron you will haye a supply on hand, even if only bought dry from the druggist. Miroton of Beef. — Peel and cut into thin slices two large onions, put them in a stew-pan with two ounces of butter, place it oyer a slow fire ; stir the onions round till they are rather brown, but not in the least burnt ; add a teaspoonful of brown flour, mix smoothly, then moisten with half a pint of broth, or water with a little piece of Warming Over. 77 glaze, three salt-spoonfuls of salt unless your broth was salted, then half the quantity or less, two of sugar, and one of pepper. Put in the cold beef, cut in thin slices as lean as possible, let it remain five minutes at the back of the stove; then serve on a very hot dish garnished with fried potatoes, or sippets of toast. To yary the flayor, sometimes put a spoonful of tarragon or plain vinegar, or a teaspoonful of mushroom powder, or a pinch of curry, unless objected to, or a few sweet herbs. In fact, as you may see, variety is as easy to produce as it is rare to meet with in average cooking, and depends more on intelligence and thoughtfulness than on anything else. The simplest of all ways of warming a joint that is not far cut, is to wrap it in thickly buttered paper, and put it in the oyen again, contriying, if possible, to cover it closely, let it remain long enough to get hot through, not to cook. By keeping it closely covered it will get hot through in less time, and the steam will prevent it getting hard and dry ; make some grayy hot and serve with the meat. If your grayy is good and plentiful, your meat will be as nice as the first day; without grayy it would be an unsatisfactory dish. If you cannot manage to coyer the joint in the oyen, you may put it in a pot oyer the fire without water, but with a dessert spoonful of vinegar to create steam ; let it get hot through, and serve as before. For the third day the meat may be warmed up in any of the ways I am going to mention, repeating once more, that you must haye grayy of some kind, or else carefully make some, with cracked bones, gristle, etc., stewed long, and nicely flavored with any kind of sauce. 7^ Culture and Cooking.

Records on this page

MiKOTOi^ of Beef

Catherine Owen's new cook book ..