The Pattern cook-book

LOBSTER SAUCE (fOR BOILED FISH). One lobster. One-half pint of drawn-butter sauce (see receipt). Salt and pepper to taste. Break up the coral of the lobster, and put it on a paper in a slow oven for thirty minutes. Then pound it in a mortar, and sprinkle it over the boiled fish when ready to serve. Chop the lobster meat, not too fine, and add it to the sauce, also putting in a pinch of the coral and the salt and pepper. The effect is spoiled if the lobster is cut too fine. The sauce should be like a creamy bed for the lobster. MUSTARD CREAM. This is served with baked crabs or roast clams and is a dainty addition to those dishes. One cupful of milk. One tea-spoonful of mustard. Three table-spoonfuls of butter. One table-spoonful of flour. Salt and pepper to taste. Heat the milk in a double boiler. Beat the butter, flour and mustard to a cream, and gradually pour upon this cream the boiling hot milk, a little at a time. When well mixed, return all to the boiler, add the salt and pepper, boil three minutes, and serve. " With baked and boiled and stewed and toasted, And fried and broiled and smoked and roasted, We treat the town." Salmagundi. BEEF. For the best cuts of beef see the chapter on " Marketing." Directions for roasting, broiling, etc., have been given in full in the chapter entitled " Plain Directions," ROAST BEEF, WITH YORKSHIRE PUDDING. A rib or sirloin roast should be prepared as directed for roasting. When within three-quarters of an hour of being done, have the pudding ready to put in with the meat. Butter a pan like that in which the meat is being cooked, and pour in the pudding. Put the rack upon which the meat has been roasted across the pan, not in it. Place the meat on the rack again, return it to the oven and cook forty-five minutes. If there should be but one roasting pan, take up the meat, pour off the gravy, saving it in a separate dish to prepare a gravy for the beef, and put the pudding in the roasting pan. 'Cut it in squares when done, and garnish the beef with these. Another method is to use a pan that has squares stamped in it. This produces even squares, with crusT: on all the edges, which cannot be obtained by baking in a flat pan. Still another way is to heat and oil the iron gem-pans and pour the batter into them to cook, basting with the dripping from the roast. When this utensil is used for baking, there is no necessity for cutting into the pudding, which always tends to make it heavy. Serve each person one of the gems with their meat. YORKSHIRE PUDDING. One pint of milk. Two-thirds of a cupful of flour. Three eggs. One scanty tea-spoonful of salt. Beat the eggs very light, add the salt and milk, and then pour about half the mixture upon the flour. When this is perfectly smooth, arid the rest of the liquid. FILLET OF BEEF, WITH MUSHROOM SAUCE.