The Worcester domestic science school's one year course laboratory cook book

LARDED FILLET OF BEEF. Time — 20-30 minutes in a hot oven. The tenderloin of beef is the fillet, and is taken from the under side of the sirloin cut. Wipe, remove fat and veins and any sinewy portions. Skewer into good shape and lard according to directions for lardoons. Place on a rack, sprinkle with salt and pepper, dredge with flour, place pieces of pork in bottom of pan. Bake in a hot oven thirty minutes, basting frequently. Make a sauce of the gravy, using 2 T. butter, 2 T. flour and a cup of gravy or stock; add a cup of drained mushrooms. Serve the sauce around the fillet with the mushrooms top side up, or serve sauce separately. In carving, cut the fillet diagonally instead of straight across. ROLLED FLANK OF BEEF. 2-4 lbs. flank 1 tsp. each thyme, marjoram 1 cup of fine crumbs or sage granulated wheat shred ^ tsp. onion juice 2 T. chopped salt pork 1 egg ½ tsp. salt Hot water ½ tsp. pepper Wipe flank and remove skin, membrane and extra fat. Pound and trim until of uniform thickness, making a stuffing of the remaining ingredients, moistening with hot water until moist enough to spread over the meat. Roll and tie or skewer securely. Brown the entire surface by placing it in a hot frying pan with a little salt pork. Place on a trivet in a deep granite pan and surround with vegetables (14 cup each of carrot, turnip, onion and celery) ; add boiling water to reach nearly to the top of trivet. Cover closely, and bake in a slow oven four hours, basting every half hour; or cook on top of the stove, keeping the water simmering. Serve with horseradish or brown sauce. BOILED LEG OF MUTTON. Time — 15 minutes to the pound. Wipe meat, place in a kettle and cover with boiling water. Bring quickly to the boiling point, boil five minutes and skim. Set on the back of range and simmer until tender. When half done add one tablespoonful of salt. Thirty minutes before removing the meat add some soup vegetables, to give flavor and enrich the stock. Cut the carrot and turnip in half-inch thick slices and stamp with a fluted cutter so the rims will be scalloped. Place the meat in a hot dish and rub lightly over it enough of the white sauce (to be used for the caper sauce) to make the surface white and smooth. Sprinkle with chopped parsley or capers. Take the sliced vegetables, cut a hole in the centre and string them alternately on the bone which will protrude at each end. This will give the effect of skewers; conceal the bone and make the dish more presentable. CROWN BOAST OF MUTTON. Have the butcher cut a full loin, split the bone between the chops, trim the rib bones as for French chops and chop them off to a uniform length, then roll the loin backward into a circle, and tie securely. Cover the bones with heavy paper so they will not burn while cooking. Baste frequently while roasting and allow nine minutes to the pound. Serve with Saratoga or other fancy fried potatoes in the basket-like top formed by the bones. Place a frill of paper on each bone. BRAISED BEEF. Cuts — Lower round, face of rump, shin if meaty. 3 to 5 lbs. beef 14 t. pepper 2 thin slices salt pork 1 T. flour y2 t. peppercorns % C. each, diced carrot, 3 C. hot H20 turnip, onion, celery % t. salt