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

Dish it, place round it groups of young carrots, turned in their own shape, asparagus tops, small buds of cauliflower, and French beans cut in diamond shapes and boiled green. Cut some boiled turnips in the shape of deep saucers. Fill each one with green peas and place in a border round the dish. Pour some Espagnole sauce round the border of turnips, glase the meat, and serve very hot. Fried Oxtails Cat between the joints in pieces about three inches long, the thick part of half a dozen ox tails. Soak in cold water foi about one hour. Drain, and put in a saucepan with three-quarters of a pound of sliced onion and one pound and threequarters of sliced carrot. Season with salt and pepper, add one good-sized bouquet, and cover all with three quarta of broth. Boil over a slow fire for three or four hours, or until the meat is tender. Test it with a fork. Put the pieces in a dish and cover them with the broth. When partially cool, dip each piece in beaten egg, then in fine bread crumbs ; f ry until a nice brown. Drain on brown paper. Serve hot with a tomato salice. Corned Beef Select a six-pound piece of rump or brisket comed beef and place it in a saucepan with enough cold water to cover it. Let it boil briskly three hours and a half or more, until tender. li served with kale sprouts, add them to the meat about onehalf hour before time for serving. Drain them on to a hot platter and place the corned beef on them. If wished, plain boiled spinach may be served instead of sprouts. Frenoh Oreamed Comed Beef Hash Cut up in equal-sized pieces some nice, red cooked comed beef, also some cooked potatoes cut in the same way. Do noi chop them. To one cup of meat bave three-quarters of a cup of potatoes. Put a tablespoonful of butter in an iron or agate saucepan. When the butter begins to boil, add the beef and potatoes, and a little chopped green pepper. When well niixed in butter, add one cup of rich cream. Mix well, and let it boil up once. Serve on a very hot platter. Garnish with heartshaped pieces of toast, put sprigs of parsley round the platter. Poached eggs may be served with it on a separate dish. Timbale of Tongue with Saaoe Place two pounds of smoked boiled tongae and the breast of one medium-sized raw chicken in a mortar, and pound until smooth. Then stir in two tablespoons of flour, the whites of two eggs, one cup of cream, one tablespoon of Breton red coloring, a little salt and pepper, and a dash of cayenne. Press through a puree sieve. Then stir in one cup of whipped cream. Decorate the bottom of a buttered mould with pieces of truffles. Fill with the tongue and chicken mixture. Cover with buttered paper. Place in a pan of water and in a moderate oven ; cook it f or half an hour. Serve with the following sauce : — Sauce for Tongue Timbale Mix two tablespoons of butter and two tablespoons of flour. Stir over a slow fire, then add one cup of chicken broth, onehalf cup of cream, and the beaten yolks of two eggs. Cook until the sauce becomes of the right consistency. Season with salt, white pepper, and three tablespoonfuls of Madeira wine. Stir in some finely chopped truffles. Serve very hot. Tongue Stew