Beef A La Barcelone Boeuf A La Barcelone

Take a piece of tender rump or fillet steak, about one pound, cut it up in little dice shapes with hall a pound of fat and lean raw ham or streaky bacon; put them in a stewpan with one ounce of butter, a quarter-ounce of Marshall's Coralline Pepper, six onions peeled and cut up in dice shapes, a saltspoonful of chopped bayleaf and thyme, six Christiania anchovies boned and rubbed through a sieve, two large tomatoes cut up in dice shapes; fry together for twenty minutes. Then add two ounces of Creme de Riz, one and a half pints of good brown stock, a few drops of carmine, simmer for one and a half hours, keep skimmed and free from grease; add a little more stock if that in the pan becomes too thick. When cooked, dish up on a bed of Pilau rice (see recipe), and serve for a luncheon or dinner dish.

Scotch Collops Boeuf Emince A L'ecossaise

Take three-quarters of a pint of Brown sauce (vol. i.), add to it a dessertspoonful of chopped parsley, a sprig of thyme, two finely-chopped bayleaves, two eschalots, two fresh mushrooms that have been washed and chopped finely, a tablespoonful of mushroom ketchup, and the strained juice of one lemon; boil these ingredients together for about ten minutes, then add one and a half pounds of raw lean beef, such as steak or the fillet of beef, cut up in small square pieces, add a little salt and pepper and simmer gently for about thirty minutes, occasionally stirring it during the cooking. Turn out on to a hot entree dish and serve for luncheon or dinner. Veal or mutton can be served in a similar manner.

Potted Beef - Terrine De Boeuf

Take about one pound of cold roast beef, half a pound of fresh butter, one pound of the root-end of tongue, and half a pound of the under-neath part of ham (the remains of a ham will do for this dish); have a good tablespoonful of mixed herbs, such as thyme, parsley, and bayleaf, that are chopped fine, two eschalots chopped, a saltspoonful of mignonette pepper, about half a saltspoonful of salt, two ounces fresh mushrooms which are washed and dried after weighing, two whole eggs, one ounce of warm glaze, two gills of good meat stock, a wineglassful of claret, and a saltspoonful of carmine. Pound each kind of meat separately in the mortar, then mix together and add the mushrooms and butter; pound again well until they are all smooth, then add the seasoning and eggs, lastly add the liquid; when well mixed together pass through a wire sieve. Press it well into any nice jar that would do to send to the dining-room, and stand this in a tin or saucepan containing water in the oven, having the jar covered over to prevent the top getting dry; let it remain, with the water boiling round it, for thirty minutes, then take off the cover and fill up the tin or jar with clarified butter; when quite cold, serve for breakfast, luncheon, etc, or for sandwiches or a side dish.

Slices Of Ox-tongue Au Gratin - Tranches De Langue Au Gratin

Butter a dish and spread it over with a thin layer of Veloute sauce (vol. i.), arrange on this some slices of ox-tongue, cut about one-eighth of an inch thick, and cover the slices all over with a mixture made of a dessertspoonful of capers, four boned Christiania anchovies, four stoned olives, and two French gherkins, all chopped fine; cover all over with more Veloute sauce, sprinkle the top with a few browned breadcrumbs, place the dish in a tin containing a little hot water, and stand it in the oven for about fifteen minutes, and then serve quite hot.