Soyer's standard cookery

Add the pickled gherkins, finely minced, to the sauce, simmer gently for ten minutes and it will be ready for use. Bistecchi (Beef). Take about two pounds of fillet of beef or rump-steak, and after removing the skin and most of the fat cut it into four equal parts and sprinkle well with pepper and salt on a dish. Pour over them a tablespoonful of white wine vinegar and three tablespoonfuls of salad oil. Let them remain in this for about an hour, frequently turning them over, and then grill for ten minutes or fry in oil. If the fillets are very thick they may take a little longer to cook. Casserole of Rice with Collops (Beef). Cut one pound of lean steak into small square pieces, and put them into a stewpan containing an ounce of melted clarified dripping, one onion cut in half, one carrot (sliced) and a few pieces of celery. Fry the meat until it is evenly browned, turning it frequently to prevent it from burning. Then take out the beef, stir two ounces of flour into the pan, mixing it smoothly with the fat, and pour in by degrees a pint of hot water; stir quickly with a wooden spoon until the sauce has boiled and thickened. Season it with salt, pepper, and a very little grated nutmeg, and add sufficient browning to make it a rich brown; put in the fried meat and let it stew very gently for two hours. When done, place the collops in a casserole of rice, prepared according to the directions given below, strain the sauce over them, and garnish with little three-cornered sippets of fried bread. For the casserole, boil the rice until it is quite tender in a pint of water, with a thick slice of onion stuck with cloves, and sufficient salt and pepper to season it. When the rice is done, all the liquid should be absorbed, and if it is allowed to cook too quickly, rather more water must be added. Take the onion out of the rice and when it has cooled press it into a plain border mold which has been well buttered, or a pie dish will answer the purpose. As soon as the rice is quite cold turn it out of the mold; if a dish has been used carefully remove the middle of the rice to within about half an inch of the sides and bottom. Then brush the casserole over with clarified butter, scatter some browned breadcrumbs over it and put it into a quick oven until it becomes a golden color, and fill it at once with the collops. Cold Pie (Beef). Pass a large slice of bacon twice through a meat chopper and mix it with one tablespoonful of chopped parsley, half a teaspoonful finely minced onion, salt, some freshlyground black pepper, and a dust of curry powder. Cut some beefsteak into rather thin slices which should be as nearly as possible two and a half inches square; spread a small quantity of the bacon mixture on the pieces of meat, and roll them up. Rub a stewpan over with fresh beef dripping, and pack the beef rolls tightly into it; place a piece of greased paper over the meat, then cover the pan and fry it for a few minutes, add a quarter of a pint of water, and let it cook very gently on a moderately hot stove for an hour.