The Hotel St. Francis cook book

Braised beef. Have the butcher cut an eight pound piece of rump or brisket of beef. Season with salt and pepper, and rub with a small piece of garlic. Melt in a pot about two ounces of butter, and when hot add the beef and roast on top of the range until it is brown on all sides. Then remove the beef, add one ounce of fresh butter to the gravy .already in the pot, and when hot add two large spoonfuls of flour, and allow it to brown. Then add three pints of water, bring to a boil, and then put in the beef again. Add two calf's feet, one onion, one carrot, a large bouquet garni, four chopped tomatoes, salt, and a spoonful of whole black peppers. When boiling season well, cover, and put in oven. It will require from three to four hours to become well done. Then remove the beef to a platter, and reduce the sauce one-half. Taste to see if more seasoning is required, and then strain. Pour some of the sauce over the beef, and serve the remainder in a sauceboat. Garnish the beef with the carrot that was cooked with it. Cut the carrot in thin slices. Larded rump of beef. Lard a piece of rump of beef, and then prepare in the same manner as braised beef. Fillet of sole, St. Nazaire. Cook four fillets of Sole a la Normande, and garnish with a dozen fried oysters. Currant jelly. Strip the currants from their stems, and wash them. Put them on to cook, and when they become hot mash them. Boil for twenty-five minutes, then pour into jelly bag and let them drip without squeezing. Measure the juice and return it to the kettle. After it has boiled about ten minutes add heated sugar, allowing a pound of sugar to a pint of juice. Cook until it jells when a little is poured on a saucer. Pour into moulds, and seal when cold. Fresh strawberries with cream Poached eggs, Colbert Broiled veal kidneys, English style Ombrelle d'Ostende Baked potato Potato croquettes Rolls Celery Victor Coffee Compote of pineapple Sponge cake Demi tasse Potage Arlequin Ripe California olives Pompano, Vatel Chicken saute, Archiduc Duchess potatoes Jets de houblons Chiffonnade salad Peach ice cream Assorted cakes Coffee Broiled veal kidneys, English style. Leave a little fat on two veal kidneys, split them, season with salt and pepper, and sprinkle with a tablespoonful of dry English mustard. Then sprinkle with olive oil, and broil. When done place them on four pieces of dry toast. Mix two ounces of butter with the juice of a lemon, one tablespoonful of Worcestershire sauce, a little salt, pepper, grated nutmeg, chopped parsley, and one spoonful of meat extract. Mix well, and pour over the kidneys. Garnish with watercress. Poached eggs, Colbert. Put some poached eggs on toast, and cover with sauce Colbert. Ombrelle d'Ostende. Put four pieces of toast on a platter and place on each a large broiled fresh mushroom, head down. Put two broiled oysters on top of the mushrooms, pour maitre d'hotel sauce over them, and lay two strips of broiled bacon across the top of each. Garnish with parsley in branches and quartered lemons.