Harper's cook book encyclopædia

while finishing the sauce. Put the baking-pan over the range and, add to the gravy one gill of broth and one of cooking Madeira wine. Cook, stirring gently, for five minutes. Strain the gravy in a small saucepan. Skim off the fat on the surface; put back the gravy over the fire and let it come to a boil. Have this thickening prepared in a small bowl : Take two egg yolks and one gill of rich cream, mix well together, stop the gravy from boiling and add the thickening, stir for one minute over the fire but do not let it boil. Pour over the fillet and serve very hot. Beef, Galantine of. — Mix together 1/2 lb. of bread-crumbs, I lb. of sausage meat, some chopped parsley, thyme, marjoram, seasoning, six eggs, and spice. Cut a piece of corned beef, weighing about 5 or 6 lbs., into a large, thin sheet ; season with pepper and salt; spread the force-meat over it ; sprinkle some mushrooms over the meat, and roll it up verj^ tightly ; tie in a cloth, and boil on a slow fire for five hours; when done, take it up and place between two dishes with a weight on top; when cold, trim the ends and glaze. Beef au Gratin, with Macaroni. — This is one of the best ways to serve beef which has been used, the day before, to make broth, or, in fact, any kind of left-over beef. Cut the meat in thin slices, butter well a baking-pan and place them in it, each slice lapping over the other. Leave sufficient room around the baking-pan for the macaroni. Cook one table-spoonful of chopped onion in two table-spoonfuls of butter for four minutes ; do not brown. Remove from the fire, and add one table-spoonful of chopped parsley, one teaspoonful of salt, one salt-spoonful of pepper, add one gill of beef broth, and mix. Pour over the meat in the baking-pan. Put Y/z lb. of macaroni in two quarts of boiling water seasoned with one teaspoonful of salt, add one teaspoonful of butter. Cook forty-five minutes. Remove and drain well, put it back in the saucepan with one table-spoonful of butter, l/\ lb. of grated Swiss or any other dry cheese, one salt-spoonful of black pepper. Mix well, and have it as hot as possible without boiling. Arrange it around the baking -pan. Sprinkle all over the dish two tablespoonfuls of the grated cheese mixed with two table - spoonfuls of white bread-crumbs. Finish on the top with one table - spoonful of butter divided in small pieces. Place in the hot oven for twenty minutes. Send the platter as it is to the table. Beef Hash. — Two parts of cold roast beef, freed from fat and chopped fine ; one part of cold potatoes, chopped fine ; a little pepper, salt, milk, and melted butter. Turn into a fryingpan and stir until it is heated through, but not brown; put into a deep dish and form into a hillock. Or, cease stirring for a few minutes, and let a brown crust form ; then serve in a round dish, with the crust uppermost. The hash may also be served on small squares of toast. Corned Beef Hash is made in precisely the same way. never allowing, however, a crust to form ; serve with poached eggs on top.