Soyer's standard cookery

Put one and a half ounces of dripping into a frying pan with a small slice of fat bacon, one small onion (sliced) and one pound of tender beefsteak which has been cut up, and fry until the meat is nicely browned; then put it aside to cool while the sauce is made. Add a tablespoonful of flour to the pan in which the meat was fried, stirring it well into the fat; then pour in gradually, stirring all the time, half a pint of hot water; when the sauce is smooth and thick, add one teaspoonful of tomato or Yorkshire relish, or some store sauce to it, and a little browning; season it with pepper and nutmeg, and let it simmer for ten minutes. During this time pass the beef through a meat chopper, then strain the sauce into the minced meat; mix it well and add a well-beaten egg. Take a plain tin mold, rub it over on the inside with clarified dripping, and when the mince is cold fill the mold with it; cover with greased paper, put a plate on the top, and place the mold in a hot oven for half an hour (if the oven is only moderately hot, allow rather longer). Turn the meat out of the mold, and pour some brown sauce or clear gravy round the dish. Grenadin of Beef. Cut some tender rump steak into medium-sized rounds which should be about half an inch thick, and fry them in small quantity of hot beef dripping over a very quick fire for from six to ten minutes, turning themonly once while they are cooking. Cut some small thin slices of bacon, and roll it up; run a skewer through the rolled bacon and cook in a hot oven. Serve the grenadines round a pile of haricot beans with a roll of bacon between each. Prepare the haricot beans as follows:— Put a teacupful of large haricot beans, which have been soaked for at least twelve hours, into a saucepan containing plenty of cold water; when the water boils add an onion, a few pieces of celery and two cloves tied together in a piece of muslin; draw the pan to the side of the stove and let the beans simmer gently for about three and a half hours, adding more water from time to time if necessary; it is advisable not to add any salt until the beans are cooked as they are less liable to burst. When the beans are done, drain them on a cloth and after arranging them on a dish, cover them with parsley sauce. Beef Mold. Put four ounces of breadcrumbs into a saucepan, and pour in sufficient hot beef gravy to moisten them; let the mixture boil up, and when a thick paste is formed remove the pan from the stove, and add the yolks of two eggs, then half a pound of finely-minced beef, and the liver, which has been cooked with a few slices of onions in clarified bacon fat and then rubbed through a wire sieve. Season the ingredients with salt, black pepper, and a little cayenne, then stir in one tablespoonful of tomato sauce and the whites of two eggs, whisked to a stiff froth. Butter a plain tin mold, fill it with the prepared meat, place a piece of buttered paper over the top, and steam it steadily for an hour; then turn it on to a hot dish, cover the top with grated horse-radish, and surround with savory brown sauce. Beef Olives.