The thorough good cook

53. Beef Olives. Cut the beef into long thin steaks. Prepare a forcemeat made of bread-crumbs, minced beef suet, chopped parsley, a little grated lemon-peel, nutmeg, pepper, and salt; bind it with the yolks of beaten eggs. Put a layer of it over each steak ; roll and tie them with a thread ; fry them lightly in "beef dripping; put them in a stew-pan with some good brown gravy, a glass of white wine and a little cayenne, and thicken with a little flour and butter; cover the pan closely, and let them stew gently for an hour. Before serving, add a tablespoonful of mushroom catsup ; garnish with cut pickles. 54. Beef a la Mode. Take a piece of beef, either of the round or off the flank ; beat it, lard it with large pieces of bacon ; add half a calf's foot, an onion, a carrot, a bunch of sweet herbs, a bay-leaf, thyme, a head of garlic, a few cloves, salt and pepper. Pour over the whole a glass of water, half a glass of white wine, or a spoonful of brandy, and let it stew till the meat is very tender. Then strain the sauce through a tammy, take off the fat, and serve. It requires at least four hours to stew beef a la mode, and it must be done over a gentle Are. Be sure that the saucepan lid fits close. A New Way. Take the bone out of a small round of fine ox-beef. Cut some fat bacon in long strips: dip them into common and shallot vinegar mixed, and roll them in the following seasoning : — Grated nutmeg, black and Jamaica pepper, one or two cloves, and some salt, parsley, chives, lemon-thyme, knotted marjoram, and savoury, shredded quite small. Lard the beef very thickly, bind it firmly with tape, and rub the ENTREMETS. 305 outside Avith the seasoning. Put it into a saucepan, with the rind of a lemon, four large onions, the red part of three or four carrots and two turnips cut into dice, a teacupful of strong ale and one of vinegar. Let it stew for six or eight hours, turning it two or three times. Half an hour hefore serving, take out the beef and vegetables. skim off the fat, strain the sauce, and thicken it with a little flour and water mixed smooth. Add a teacupful of port wine, return all into the pot, and let it boil. 55. Short or Spiced Beef. {To be eaten cold.) Hang up ten or twelve pounds of the middle part of a brisket of beef for three or four days ; then rub well into it three ounces of finely- powdered saltpetre, and, if spice is approved of, one ounce of allspice and half an ounce of black pepper. Let it stand all night; then salt it Avith three pounds of well-pounded bay-salt with half a pound of treacle, in Avhich let it remain ten days, rubbing it daily. When it is to be boiled, sew it closely in a cloth ; let the water only simmer (upon no account allowing it to boil) for nine hours over a slow fire or upon a stove. When taken out of the water, place two sticks across the pot, and let the beef stand over the steam for half an hour, turning it from side to side ; then press it with a heavy weight. It must not be taken out of the cloth till perfectly cold. 56. Beef a la Braise. Take two or three ribs of beef, cut away only the fleshy part that is next the chine, and remove all the lat ; lard u