Mrs. Seely's Cook Book: A Manual of French and American Cookery : with ..

FILLET OF BEEF. KIDNEYS ON SKEWERS. Beef è la Mode Cut and trim neatly the under part of a round of beef and soak it in vinegar and spices for three or four hours. Prepare the vinegar as f ollows : Chop one onion very fine, add a little salt, pepper, dry mustard, and a few whole cloves. Mix all with one cup of vinegar and boil for five minutes. Tum the meat frequently. Lard it with pieces of salt pork cut about one-quarter of an inch square and in strips as long as the meat is thick. Brown three onions, one carrot, and one tumip, all sliced, in drippings. Place them in a pan. Brown the meat in the same way. Fasten a cloth round the beef, so as to keep it a good shape, then place it in the pan on a perforated tin a little higher than the bottom of the pan. Cover about half with boiling water, add a small bag of herbs ; partially cover the pot, and simmer for three and a half hours, or until tender, — it depends upon the size of the beef. Remove the cloth and place the meat on hot platter. Skim the grease from the gravy, season with salt and pepper, and thicken with flour blended with a little water. Let it boil and brown. Strain and pour over the beef. Garnish with potatoes cut in fancy shapes and small boiled onions. Fillet of Beef with Mushrcom Sauce Buy the short fillet under the rump, using two if necessary. Wipe, remove the fat and veins and tendons in the middle, and have it well larded with thin strips of pork. All this can be done by the butcher. Then rub the fillet well with salt and pepper. Put two slices of fat pork in baking pan with one slice of onion and a bit of bay leaf. Place the meat in the pan and bake in a hot oven for thirty minutes. Baste of ten, and serve with mushroom sauce poured round the meat. Muahroom Sauoe Pour off ali but two tablespoonfuls of drippings in the pan. Stir in two tablespoonfuls of flour, and when brown add one pint of boiling water. Cook until it thickens. Then strain into a saucepan and add one cup of mushrooms, one tablespoon of lemon juice, and more salt if needed. Heat thoroughly but do not let it boil. Braised BoU of Beef à la Printanière Select a piece of sirloin of beef well covered with fat and weighing about twelve or fifteen pounds. Remove the bone, leaving the fillet adhering to the upper part. Lard the fillet with pieces of ham or bacon, having the pieces one-quarter of an inch square and four inches long. Then roU the beef up close and fasten it round with a string to secure its shape. Break up the bones and place them with the trimmings in the bottom of a pan or kettle. Place the roll of beef on the bones. Add two carrots, two onions with a clove stuck in each, two heads of celery, and a small bouquet. Moisten with about quarter of a bottle of Sherry, and, if desired, one small glass of brandy. Set the whole on the rango and let it simmer slowly for ten minutes. Then add enough good beef broth or consommé to nearly cover the beef. Cover the beef with a buttered paper. When the liquid comes to a boil, place where it will boil slowly for two or three hours, or until tender. The time has to be regulated by the size and tenderness of the meat.