With a Saucepan over the Sea Pour around some nice sauce, and garnish with parsley. BEEF HASH (as cooked in Russia). Chop 2 pounds of lean raw beef (or underdone roast beef) with j^ pound of suet, 2 onions, some parsley, salt, and pepper. Add i cup of con- somme and j4 cup of bread-crumbs. Stir well, pour into a mould, sprinkle with crumbs on top, and a spoonful of lemon juice. Bake until brown, and turn out on a border of mashed potatoes. ITALIAN BEEP CROQUETTES. Chop very finely ^ pound of cold roast beef, add ^ pound of stale bread-crumbs which have been soaked in enough stock, i spoonful of chopped onion, fried in butter, salt, pepper, and parsley. Stir on the fire until smooth, add 2 table- spoonfuls of stewed and strained tomatoes, and the yolk of an egg. When cool, make into cro- quettes, dip in crumbs, and fry in boiling fat. Serve with mushroom or caper sauce. CHICKEN CROQUETTES (as made at the Jockey Club, Paris). For one dozen, cut ^ pound boiled chicken very fine, with j^ pound or }4 can of button mushrooms, i tablespoonful of butter, the same of flour, yolks of 2 eggs, and i glass of sherry✪ Chicken Croquettes (as made at the Jockey Club, Paris). 109 With a Saucepan over the Sea First, fry an onion in butter, add flour, then a cup of chicken broth, the other things chopped fine, and seasoning. When it boils, add the eggs, and take off to cool. When firm, make into shape and fry. This is a very delicious recipe ; the cro- quettes are soft inside and hard outside, as they should be, if well fried. But the fat must be abundant and boiling. MOCK RABBIT. (A German supper dish.) Mix I pound of raw chopped beef, and as much lean veal, also chopped, with 4 eggs, i cup of bread-crumbs, a little salt, pepper, nutmeg, parsley, thyme, and a spoonful of onion juice. Beat all well, and shape on a dish into an oval loaf. Cover with egg and bread-crumbs ; put in a pan lined with slices of pork ; baste it in oven while baking it, and about 40 minutes. Serve hot or cold and in slices. ANGELS ON HORSEBACK. (English supper dish.) Cut 2 ounces of bacon into very thin slices, wrap each around a fat oyster, put three on a skewer, using all required, and fry in butter ; serve that way on toast, with slices of lemon✪ Angels on Horseback. WINCHESTER CUTLETS. (England.) Mix y2 pound of cold minced chicken, veal, or lamb, with ^ pound bread-crumbs, i ounce butter. no With a Saucepan over the Sea yolk of one egg, salt, parsley, and a spoonful of flour. Mould into chops, put a bit of macaroni in the end of each, to imitate a bone, dip in eggs and bread-crumbs, and fry brown. Serve with tomato sauce or a puree of spinach. VENTNOR PUDDING. (England.) Mince some cold roast beef, and to every pound add yi pound bread-crumbs, ✪ Winchester Cutletssoaked in a little stock, a spoonful of butter, a spoonful of curry powder, pepper, celery, salt, and an onion chopped fine. Mix well, pour into a dish, cover with i whole eggs, well beaten and seasoned and bake until brown. Serve hot. PILAFF OF BEEF. (Barcelona.) Cut I pound of tender beef — fresh meat — into 4-inch slices, add i onion, minced fine, in butter, a bit of celery, some parsley, thyme, seasoning, and sufficient stock to moisten all. Cook until the meat is done, add a spoonful of white wine, pour on a hot dish, arrange around J^ pound of rice, boiled in some stock, and cover with tomato sauce✪ Pilaff of Beef. BRAISED BEEF, en daube. (Marseilles.) Lard closely 6 pounds of beef, and soak over- night in enough mild^ vinegar to cover it. Drain jii With a Saucepan over the Sea ✪ Braised Beef, en daube

AI-modernized reading of the original text

With a Saucepan over the Sea Pour around some nice sauce, and garnish with parsley. BEEF HASH (as cooked in Russia). Chop 2 pounds of lean raw beef (or underdone roast beef) with j^ pound of suet, 2 onions, some parsley, salt, and pepper. Add i cup of consomme and j4 cup of bread-crumbs. Stir well, pour into a mould, sprinkle with crumbs on top, and a spoonful of lemon juice. Bake until brown, and turn out on a border of mashed potatoes. ITALIAN BEEF CROQUETTES. Chop very finely ^ pound of cold roast beef, add ^ pound of stale bread-crumbs which have been soaked in enough stock, i spoonful of chopped onion, fried in butter, salt, pepper, and parsley. Stir on the fire until smooth, add 2 tablespoonfuls of stewed and strained tomatoes, and the yolk of an egg. When cool, make into croquettes, dip in crumbs, and fry in boiling fat. Serve with mushroom or caper sauce. CHICKEN CROQUETTES (as made at the Jockey Club, Paris). For one dozen, cut ^ pound boiled chicken very fine, with j^ pound or }4 can of button mushrooms, i tablespoonful of butter, the same of flour, yolks of 2 eggs, and i glass of sherry. With a Saucepan over the Sea First, fry an onion in butter, add flour, then a cup of chicken broth, the other things chopped fine, and seasoning. When it boils, add the eggs, and take off to cool. When firm, make into shape and fry. This is a very delicious recipe ; the croquettes are soft inside and hard outside, as they should be, if well fried. But the fat must be abundant and boiling. MOCK RABBIT. (A German supper dish.) Mix I pound of raw chopped beef, and as much lean veal, also chopped, with 4 eggs, i cup of bread-crumbs, a little salt, pepper, nutmeg, parsley, thyme, and a spoonful of onion juice. Beat all well, and shape on a dish into an oval loaf. Cover with egg and bread-crumbs ; put in a pan lined with slices of pork ; baste it in oven while baking it, and about 40 minutes. Serve hot or cold and in slices. ANGELS ON HORSEBACK. (English supper dish.) Cut 2 ounces of bacon into very thin slices, wrap each around a fat oyster, put three on a skewer, using all required, and fry in butter ; serve that way on toast, with slices of lemon. WINCHESTER CUTLETS. (England.) Mix y2 pound of cold minced chicken, veal, or lamb, with ^ pound bread-crumbs, i ounce butter. no With a Saucepan over the Sea yolk of one egg, salt, parsley, and a spoonful of flour. Mould into chops, put a bit of macaroni in the end of each, to imitate a bone, dip in eggs and bread-crumbs, and fry brown. Serve with tomato sauce or a puree of spinach. VENTNOR PUDDING. (England.) Mince some cold roast beef, and to every pound add yi pound bread-crumbs, soaked in a little stock, a spoonful of butter, a spoonful of curry powder, pepper, celery, salt, and an onion chopped fine. Mix well, pour into a dish, cover with i whole eggs, well beaten and seasoned and bake until brown. Serve hot. PILAFF OF BEEF. (Barcelona.) Cut I pound of tender beef — fresh meat — into 4-inch slices, add i onion, minced fine, in butter, a bit of celery, some parsley, thyme, seasoning, and sufficient stock to moisten all. Cook until the meat is done, add a spoonful of white wine, pour on a hot dish, arrange around J^ pound of rice, boiled in some stock, and cover with tomato sauce. BRAISED BEEF, en daube. (Marseilles.) Lard closely 6 pounds of beef, and soak overnight in enough mild vinegar to cover it. Drain jii With a Saucepan over the Sea

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Chicken Croquettes (as made at the Jockey Club, Paris)Beef Hash (as cooked in Russia)Mock RabbitItalian Beef CroquettesAngels on HorsebackWinchester CutletsVentnor PuddingVentnor PuddingPilaff of BeefBraised Beef, en daubeBraised Beef

With a saucepan over the sea