Practical household cookery

A la mode beef is a popular and favourite dish in domestic cookery. Although it differs but slightly from braized beef, its success depends entirely (as the latter) on its proper cooking, which must be very slow. If too quickly cooked it will produce an insipid and white gravy, instead of the proper savoury and nourishing substance. In colour it should be of a dark red. Take about eight pounds of nicely trimmed thick flank of beef, lard this, in the direction of the grain, with half a pound of fat bacon, cut into strips half an inch thick, which must have been previously sprinkled with pepper; then fasten it round with a string, put it in a stewpan with three-quarters of a bottle of French white wine, one gill of brandy, two quarts of stock, four calf's feet, previously blanched and boned, and about two ounces of bacon-rind ; season with salt and pepper, boil it, and skim ; then add four large carrots, two onions, six doves, a " bouquet garni," and two heads of celery ; put it to simmer, very gently, by the side of the stove for at least five hours, with the stewpan well covered. When the beef is done take it out, as well as the calf's feet and carrots. Keep these hot by the side of the stove. Meanwhile strain the gravy through a pointed strainer into a small saucepan, remove the fat carefully, reduce the gravy one-fourth by quick boiling, untie the string, dish the beef up with the calf's feet, each cut into six pieces, around it, garnish with the carrots, shaped into corks, and a dozen glazed onions (No. 280). Pour the gravy over the lot; if too much, save it for another time. Note, — A clove of garlic is very often inserted into the meat and gives it a nice flavour, although this is a matter of taste and not essential. Meat can be braized without the help of wine, but of course the savoury taste will not be the same. A la mode betf is also often served as a cold dish for luncheons; in that case it would have to be cooked tho day befoie it is wanted, and the whole of it turned into a basin, which will set to a firm jelly. When ready to serve, simply turn it out of the basin on to a dish. 607. PORTER-HOUSE STEAK. Cut two slices, one and a half inches thick, off the thickest part of a sirloin of beef, with the fillet or undercut attached to the bone in the same manner as loin-muttonchops. Flatten these a little with the cutlet-bat, oil, and pepper them slightly ; then grill them on a clear fire for about fifteen to eighteen minutes, taking care to turn them, often as necessary, to prevent burning. Meai.time put two ounces of butter in a sautc-pan, cut crossways six nice ripe tomatoes, lay these in the saut^-pan with the skin downwards, and fry them thus for five minutes without turning. When the steaks are cooked, sprinkle each side with salt, dish them up, and garnish with the tomato halves in the same way as they were cooked. Sprinkle each with a little salt and pepper before serving. Tomatoes cut in two are also grilled; but must always be kept with the skin under, otherwise they will lose part of their seed and liquor. Porter- House steaks are also served with grilled mushrooms; in that case take a dozen large and fresh mushrooms, clean and peel them well, broil them over a not too fierce fire for four minutes, sprinkle salt and pepper over them, and dress with the steaks. Remarks on Boast Beef and Boasting in General.