The profession of cookery, from a French point of view

A piece of the round of beef is best for this dish, as there is no bone in it. Lard it with long strips of salted pork inserted in a larding needle. At the bottom of an earthenware stewpot or the ^' braisiere " put first a glassful of white wine, then several small onions left whole, carrots cut in slices, a few more bits of salt pork, a " bouquet garni,'^ some peppercorns and a little salt. Place the meat upon these, cover over tightly and put the vessel to cook over the charcoal stove or in the far corner of the oven. Let it stew gently for five or six hours. Serve with the vegetables. If the beef is intended to be eaten cold a calf's foot or small piece of knuckle of veal should be cooked with it. When the meat has cooked sufficiently, take it out, take away the vegetables, and add a beaten white of egg to clarify the gravy ; let this boil for a moment, then strain over the beef ; it will jelly when cold. Lang-ue de Boeuf a la Persillade. Allow a tongue to boil in salted water until tender ; then strip it of the skin and cut it open lengthways down the middle ; lay it flat upon a dish. Pour over it a sauce made of butter melted, a wineglassful of vinegar, a good tablespoonful of chopped parsley, pepper and salt. Langue de Boeuf en Hoehe Pot. Partly boil the tongue in salted water, skin it, cut into short thick pieces. Put into a stewpan with a few pieces of fat bacon all sorts of vegetables cut into convenient lengths, a bouquet of herbs, seasoning and a glass of white wine. Cover well and cook gently for two or three hours ; arrange all neatly on a hot dish, strain the gravy, and pour over all. BCBuf au Four. {To he eaten cold.) Mince finely a slice of lean beef, then add a small quantity of beef fat, also finely minced. the same of lean ham, some parsley, mushrooms (fresh or tinned ones), shallots, and savoury herbs, all finely minced also. Line a mould with a few slices of nice bacon, cut small. Add to the mince four yolks of eggs, to bind it well together, then put into the mould and bake gently two or three hours. The mould should be carefully covered over with a paste made of flour and water. When sufficiently cooked remove this crust and pour a little melted butter over the top of the meat. Set aside till cold. This is a nice dish for the supper table. Queue de Bceuf en Hoche Pot. The ox tail is jointed, then parboiled and cooked afterwards in the stewpan in exactly the same manner as the " Langue de boeuf en hoche pot.'' Queue de Boeuf a la Matelote. Cut the ox tail at each joint, stew gently in the oven with water till quite tender. Make a little brown roux with butter and flour, and mix a little of the liquor from the stewpan with it. Place the joints of ox tail in this and a few small onions previously boiled in water; add a 206 ADDENDUM. glass of wine; a buncli of sweet herbs, a clove, peppercorns, and a spoonful of salt. Cook slowly another hour, take out the pieces of tail, put them on a dish, and arrange the onions round them; strain the sauce, and add a spoonful of capers or anchovy sauce. Pour over all and garnish with strips of fried bread. Carre de Mouton aux Concombres.