Soyer's standard cookery

Beat one pound of lean steak with a rolling-pin for a few minutes and then cut it into slices as nearly the same size as possible, but they must not be thick; flatten them out with a wet knife, and spread each with a layer of forcemeat. Then roll them up and secure them with crochet cotton; flour the little rolls and fry them in clarified dripping until they are nicely browned, and then stew them very gently for from one and a half to two hours in some flavored brown sauce, which has been thickened with equal proportions of flour and cornflour. For the forcemeat mix three ounces of breadcrumbs with the chopped parsley, onion, herbs, grated lemon-peel, and bacon. Season with pepper, salt, and a little nutmeg, and moisten the dry ingredients with sufficient beaten egg to make it into a fairly soft paste. The olives can be made with cooked meat if more convenient. Beef Suzette. Cut one and a quarter pounds of fillet of beef (or tender rump steak) into moderately thick slices, and then into neat square pieces (not too large), and place the meat in a piedish containing salad-oil, vinegar, a dust of black pepper, a few pieces of bruised parsley and some lemon thyme. After it has been in the pickle for about two hours, take out the meat, wipe it and cook it quickly over a fierce fire in a fryingpan, which contains a small quantity of hot dripping. Scatter a little chopped parsley (or horse-radish) over the fillets and place them so that they just overlap in some fried potatoes or French beans, which have been prepared according to the direction given below, and neatly arranged in a line down the middle of a hot dish. Remove the strings from the beans, cut them into thin strips and wash them well in cold water, then put them into a saucepan containing plenty of boiling water, to which add a small piece of soda and some salt (allow a large teaspoonful to a quart of water), and let them boil quickly for about half an hour. 'When done drain the beans on a colander and then turn them on to a cloth for a few minutes. Put an ounce of butter into a stewpan; when it is melted, add the beans and season them with a pinch of salt, pepper, sugar, and nutmeg, and let them simmer for five minutes; add a teaspoonful of chopped parsley and after letting them cook very gently for five minutes longer, serve them as directed. Beef Timbole. Put into a stewpan one and a half ounces of clarified beef dripping; when it is hot add one slice of fat bacon, one onion (sliced), and about one pound of beefsteak cut into two pieces, and fry the meat quickly until it is evenly browned, then remove it from the pan and let it get cool. Put the flour into the pan in which the steak was fried and mix it smoothly with the fat, then pour in, gradually stirring all the time, the hot water, and when the sauce is smooth and thick add a little browning and tomato catsup; season it with salt and pepper and let it simmer for ten minutes. Pass the steak through a meat chopper, then strain the sauce into the minced meat and add a well-beaten egg. Rub some plain dariole molds with dripping, fill them with the mince and place them in a moderately hot oven; put a piece of greased paper over the darioles and cook the mince for about half an hour. When firm, turn it out of the molds and pour some gherkin sauce round the dish.