Miss Cameron's cookery book

Keep the palates for some hours in warm salt and water, rubbing them now and again ; then rinse them thoroughly, and put them on in cold water, which must be allowed to heat slowly, but on no account to boil. When the water is quite hot, scrape off the thick horny skin there is on the palates — this cannot be done if the water is once allowed to boil Next put the palates in with a sliced carrot, half a turnip, an onion stuck with a clove or two, a bay leaf, a sprig of parsley, and a piece of lemon peel. Let all stew gently till the palates are tender. This will take several hours. The ox palates can then be lifted out on to a hot dish, trimmed, and served with, the gravy they were stewed in, thickened, seasoned with pepper, salt, a little catsup, a spoonful of wine, and a squeeze of lemon juice. Little French Steaks. One and a half lb. thick rump steak, some marinade (see Sauces), \ pint clear brown sauce (see Sauces), some boned anchovies, some stoned olives. Cut the steak into small rounds with a sharp pastry cutter, 2 inches thick, and lay them in the marinade for one hour. Take them up, drain, and grill, or sauté them sharply for nine or ten minutes. Dish up, place a curled anchovy on each fillet, and an olive on the anchovy, sprinkle with a little chopped parsley, and pour the clear sauce round. Stuffed; Steak. One and a half lb. beef steak cut in one piece, \ lb. bread crumbs, 1 onion finely minced, 1 tablespoonful finely chopped parsley, \ teaspoonful grated lemon rind, 2 oz. minced suet, 2 tablespoonfuls of minced ham, 2 eggs, salt, pepper, and cayenne. Mix the bread crumbs, parsley, ham, suet, lemon rind, onion, salt, and pepper together, with the eggs beaten. Spread this on the steak, roll up, and tie firmly with string, lay in a saucepan with 2 oz. of butter or Hugon's beef suet, or dripping, fry till a nice brown, dredging with flour ; then pour in 1 \ pints stock, or water, and stew gently for two hours, take up, remove the string, put on a dish, strain, and colour the gravy, and pour round the steak, garnish with stowed mushrooms, or any vegetables in season. Exeter Stew. One and a half lb. beef steak, lean, 2 carrots, 1 turnip, 2 onions, salt and pepper, 1 oz. flour, 1 oz. butter, 1 \ pints of water, or stock. Cut the steak into small pieces, and fry it quickly in the butter, with the onions chopped; stir in the flour smoothly, add the water or stock, and the vegetables, cut in slices. Season with salt and pepper. Stew gently for an hour and a half, then throw in 5 or 6 small savoury dumplings, and cook three-quarters of an hour longer. Dish up, putting the dumplings and vegetables round the meat. Savoury Dumplings. Six oz. self-raising flour, 4 oz. minced Hugon's beef suet, I pint of water, a dust of sweet herbs, 1 tablespoonful chopped parsley. Rub all dry ingredients together, moisten with the water, divide into small balls, and boil three-quarters of an hour. Stuffed Fillet of Beef. Take a fillet of beef about 3 lb. weight, and split it lengthwise half through. Make a stuffing of 3 oz. of bread crumbs, 2 tablespoonfuls of chopped parsley, and 2 of chopped sage, salt and pepper, 1 oz. of Hugon's beef suet, and 1 egg ; mix well, and fill the cavity in the fillet ; sew together, and lay in a marinade of oil and. vinegar for an hour or two, turning it over occasionally. Then roast or bake in a good oven. Serve with brown sauce round. This is delicious, and a change from the plain roast. Fillet de Boeuf a l'Espagnole.