Soyer's standard cookery

Cut some lean steak into small pieces (about an inch square) and fry, together with a minced onion and some chopped parsley for a quarter of an hour in a little dripping; turn the meat constantly so that it may not burn. Then pour in a small quantity of stock, cover the pan and let the meat simmer very gently for an hour, after which put it aside to get cold. Make a short paste and roll it out to a medium thickness, and cut it into a round the size of a meat plate ; put the cooked beef on one-half of the paste, and fill in the spaces between the meat with coarsely-chopped ham (or lean bacon), season with salt, pepper and a little grated nutmeg, then fold over the paste, moisten the edges and press them together. Bake in a quick oven, and when nearly done brush it over with some white of egg. May be served hot or cold. Haricot Bean Salad. Boil some white haricot beans, which have been previously soaked until they are tender; allow to cool, remove the skins, and dress with a sauce made as directed below. Hard boil as many eggs as are required, cut them in half and carefully remove the yolks, which pound with a little butter; add a small quantity of anchovy sauce, a few drops of tarragon vinegar, and salt, and cayenne, then fill the whites of the eggs with the mixture. Place the dressed beans in the middle of the dish, heaping them up into a neat mold, arrange the eggs round the base, and beyond the eggs make a border with some shredded lettuce. For the sauce, put the yolk of one raw egg into a bowl with a pinch of salt and pepper, and a very little dissolved mustard; stir well with a wooden spoon, adding salad oil, drop by drop; when incorporated, whisk briskly until the mixture is as thick as double cream, then gradually stir in a dessertspoonful of tarragon vinegar and a few drops of white vinegar. Add a few chopped capers to the sauce and it will be ready for use. Molded Haricot Beans. Take half a pound of well-cooked white haricot beans, which have been boiled with a small onion, a turnip, and a carrot previously blanched; drain them, and pass them, together with the vegetables, through a sieve. Stir into this mixture two ounces of melted beef dripping (or butter), season with salt, pepper and nutmeg, and press into a buttered mold; cover the top with greased paper, and steam for three-quarters of an hour. Let the mold stand for a few moments on being taken from the steamer, then turn out on to a hot dish and surround with small portions of cooked bacon. Beef Sandwiches in Jelly Cut some thin slices of cold salt beef, and with cutter-shapes stamp them into circles; make a paste by pounding the hardboiled yolks of one or two eggs with a small quantity of tomato catsup. Spread a layer of the paste in the center of the rounds of meat, and place other pieces on the top, pressing them down well. Put the meat into a deep dish and cover with savory jelly which is cool but not set. When the jelly is quite firm, cut out the rounds of beef and serve them with finely-shred dressed lettuce in the middle of the dish, and garnish with the white of the eggs cut into small pieces. The trimmings from the beef can be finely minced and seasoned, and when heated with a little butter and served on hot buttered toast, make an excellent breakfast dish. Curry Scallops.