La cuisine creole

It sometimes happens that when the fire is low and the coals gone out, you are called on to cook a steak. Then get up a quick blaze in the stove with some kindlings. Put in a pan, over the blaze, a little butter; when it is hot lay in your steak ; let it fry quickly ; while frying cover the pan. Work some butter, salt and pepper together in a tin pan, and when the steak is done to taste, let it lie in this mixture a few minutes, and then serve. Do not salt a steak until it is cooked, as salt will toughen it and draw out its juiees. ROUND OF BEEF A LA BARONNE. Boil a fat round of beef for half an hour, take it up and put in a deep dish; eut gashes in the sides of the méat, put pepper and salt into each gash; fill the dish the méat is in with claret wine ; set it in to bake, adding as it goes in the stove three blades of mace, a cup of pickled capers, or nasturtiums, three white onions cut small, and a bunch of parsley cut fine. Stew or bake ail together until the méat is tender. Toast some slices of bread very brown, lay them in the bottom of a dish, lay in the beef and pour the gravy around it, unless it is preferred in a sauce boat. BROASTED BEEFSTEAKS. Tenderloin or porterhouse steaks are the best for broiling. Have a clear fire of coals to broil on ; rub the gridiron with a little fat of the méat; lay on the steak without salting, let it broil gently until one side is done, then turn. Catch the blood as you turn it, to make the gravy rich. If the steak is a large firm one, take a quarter of a pound of butter and work into it pepper and sait. When the steak is done lay it on to this seasoned butter, keep it hot until the butter melts, turn the steak in it a few times, put the blood with the gravy, and serve hot, with tomato sauce or catsup. TO ROAST BEEF IN A STOVE. A fine roasting pièce of beef may, if properly managed, be baked in a stove so as to resemble beef roasted before a large, open fire. Prepare the meat as if for roasting, season it well with salt, pepper, and a little onion if liked. Set the meat on muffin rings, or a trivet in a dripping pan, and pour into the pan a pint or so of hot water to baste the meat with. Keep the oven hot and well closed on the méat; when it begins to bake, baste it freely, using a long-handled spoon ; it should be basted every fifteen minutes; add hot water to the pan as it wastes, that the gravy may not burn ; allow fifteen minutes to each pound of meat unless you wish it very rare. Half an hour before taking it up, dredge flour thickly over it, baste freely and let it brown. Take the meat from the pan, dredge in some flour and seasoning if needed; throw into the gravy a cup of water, let it boil up once, and strain into a sauce boat or gravy tureen. LEG OF MUTTON BOILED A L'ANGLAISE. Select a fat, fine leg of mutton, put it on the fire in warm water; when it boils skim it, and let it simmer gently for two hours and a half ; throw in a tablespoon- fui of sait. When the mutton is done garnish with turnips mashed in cream, butter, pepper and sait, and send it to table with a sauce boat of caper sauce No. 11. ROAST LEG OF MUTTON. Select a fine, fat leg, cut holes in it, and lard it with fat bacon ; season with parsley, pepper, and sait and put it to bake in a slow oven. Roast it for two hours, and serve with tomato sauce. MUTTON STUFFBD WITH MUSHROOMS.