Begin the next row so that the strips will come alternately between those of the first, and the exposed ends will cross the others, and so continue, with the regularity of stitching cloth, to the other end. Cover the larded filet with the sheet of fat. Make a long and COOKING FOB PROFIT. 43 narrow baking pan hot in the oven, with a tablespoonful of salt and a cup of drip- pings in it, and enough water to keep the bottom from burning. Put in also a slice of turnip, carrot and onion, and a piece of celery. Have the oven hot, put in the filet, and roast it with the fat, covering it half an hour; then take off the fat, baste the filet with the con- tents of the pan, and let cook fifteen minutes longer, by which time the sur- face of the meat should be brown, and bacon strips brown too, without being burnt at the ends. Filets of beef vary in weight and thickness, and the time above given is only a guide to the average. Unless Bpecially ordered otherwise, the thick part of the filet should cut slightly rare in the middle, while the thinner portion is well done. In carving, the filet should be sliced across vertically because it is a mass of strings of meat lying side by side, and if cut slantingly the slices begin to be stringy and coarse. A filet that is to be braised along with herbs, spices, veg- etables, wine, etc., is larded with strips of bacon or fat pork that pass clear through from one side to the other diag- onally, so that the slices cut across when done, show the larding all through the meat. Cost of filet— 4 pounds $1,20, pork 15 (not all used but culled and spoiled), eeasonings paid for with drippings; $1.35 for 3 pounds net, or 15 to 20 slices or 7c an order it down rapidly, and after that add the mushrooms, cayenne, and a Bpoonfol of sherry. 122— Brown Gravy. 121— Mushrooms Stewed in Wine. Larded filet of beef with mushrooms or, aux champignons, is the almost uni- versal dish at small party dinners. The common method of preparing the mush- rooms has been described at No. 48, but if a finished sauce is required use half brown beef gravy and half mushroom sauce, add a bastingspoon of wine and simmer at the side of the range and skim until clear, then if not tliick enough boil Before servmg the filet, or any roast meat let the gravy in the pan dry down until the grease can be poured off clear, while the glaze remains adhering to the pan; pour in water to dissolve it, and when it has boiled add a trifle of brown flour thickening if it seems to need it; strain through a fine strainer; serve some in the dish with the filet, the rest in a sauceboat. 123— Brown Flour for Thickening. While butter and flour mixed in equal parts and baked brown makes the best thickening for gravies, plain browned flour does nearly as well and is more de- sirable when the butter is not very good. Put some sifted flour dry into a frying pan and bake deep brown in the oven. Use it at the rate of a tablespoonful to a cupful of liquid. Wet with water the same as raw flour, before stirring it in. It may be kept in a can always ready. 124 — Stuffed Tomatoes. 6 or 8 large tomatoes. 1 cupful tine bread crumbs. 1 rounded tablespoonful of minced onion. 1 heaping tablespoonful minced fat bacon, or butter in equal amount. Slight grating of nutmeg. Cayenne and salt✪ Stuffed Tomatoes.

AI-modernized reading of the original text

Begin the next row so that the strips will come alternately between those of the first, and the exposed ends will cross the others, and so continue, with the regularity of stitching cloth, to the other end. Cover the larded filet with the sheet of fat. Make a long and narrow baking pan hot in the oven, with a tablespoonful of salt and a cup of drippings in it, and enough water to keep the bottom from burning. Put in also a slice of turnip, carrot and onion, and a piece of celery. Have the oven hot, put in the filet, and roast it with the fat, covering it half an hour; then take off the fat, baste the filet with the contents of the pan, and let cook fifteen minutes longer, by which time the surface of the meat should be brown, and bacon strips brown too, without being burnt at the ends. Filets of beef vary in weight and thickness, and the time above given is only a guide to the average. Unless Specially ordered otherwise, the thick part of the filet should cut slightly rare in the middle, while the thinner portion is well done. In carving, the filet should be sliced across vertically because it is a mass of strings of meat lying side by side, and if cut slantingly the slices begin to be stringy and coarse. A filet that is to be braised along with herbs, spices, vegetables, wine, etc., is larded with strips of bacon or fat pork that pass clear through from one side to the other diagonally, so that the slices cut across when done, show the larding all through the meat. Cost of filet— 4 pounds $1,20, pork 15 (not all used but culled and spoiled), seasonings paid for with drippings; $1.35 for 3 pounds net, or 15 to 20 slices or 7c an order it down rapidly, and after that add the mushrooms, cayenne, and a spoonful of sherry. 122— Brown Gravy. 121— Mushrooms Stewed in Wine. Larded filet of beef with mushrooms or, aux champignons, is the almost universal dish at small party dinners. The common method of preparing the mushrooms has been described at No. 48, but if a finished sauce is required use half brown beef gravy and half mushroom sauce, add a bastingspoon of wine and simmer at the side of the range and skim until clear, then if not thick enough boil Before servmg the filet, or any roast meat let the gravy in the pan dry down until the grease can be poured off clear, while the glaze remains adhering to the pan; pour in water to dissolve it, and when it has boiled add a trifle of brown flour thickening if it seems to need it; strain through a fine strainer; serve some in the dish with the filet, the rest in a sauceboat. 123— Brown Flour for Thickening. While butter and flour mixed in equal parts and baked brown makes the best thickening for gravies, plain browned flour does nearly as well and is more desirable when the butter is not very good. Put some sifted flour dry into a frying pan and bake deep brown in the oven. Use it at the rate of a tablespoonful to a cupful of liquid. Wet with water the same as raw flour, before stirring it in. It may be kept in a can always ready. 124 — Stuffed Tomatoes. 6 or 8 large tomatoes. 1 cupful tine bread crumbs. 1 rounded tablespoonful of minced onion. 1 heaping tablespoonful minced fat bacon, or butter in equal amount. Slight grating of nutmeg. Cayenne and salt.

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