Carrots And Turnips For Sirloin Of Beef A La Pompadour

Take some peeled and cleansed carrots and turnips and cut them out with a plain round vegetable scoop; put them separately into cold water, bring to the boil, then strain and rinse them, and braise them in stock till tender.

Stewed Rump Steak Boeuf Etuve

Season two and a half pounds of rump steak with a little salt and pepper and put it in a stewpan with about an ounce of butter, place a cover on the pan, and let it fry for about twelve minutes; then sprinkle the steak with about one tablespoonful of flour, and well shake the pan to prevent the steak clinging to the bottom; add about a pint of water or ordinary stock, or, better still, gravy, and a teaspoonful of Bovril; bring to the boil, skim well, add a bunch of herbs, such as thyme, parsley, and bayleaf, and about two dozen button onions peeled and blanched, and carrots and turnips scooped out with a cutter. The steak will require from one and a half to two hours' gentle braising. The carrots should be added about an hour and the turnips about half an hour before dishing, as that will be sufficient time for cooking them. The gravy should be replenished by more stock or water as it reduces. When the steak is cooked, dish it up with the vegetables placed round it in bunches; strain the gravy in which the steak was cooked, remove the fat, reboil, and pour it round. See that it is all served hot.

Beef Pudding With Anchovies Pouding De Boeuf Aux Anchois

Take two pounds of fillet of beef, free it from fat and skin, and cut it into square pieces about two inches wide and about a quarter of an inch thick; bat these out with a wetted chopping-knife and place them out on the table; season them on one side with chopped raw parsley, bayleaf, thyme, eschalot, pepper and salt, and twelve boned Christiania anchovies cut into dice shapes, together with some chopped fresh mushroom that has been pressed from the water; roll up the pieces of meat, with the seasoning inside, into cylinder shapes, and arrange them in layers in a basin that is lined with suet paste (vol. i. page 39), sprinkling each layer with a little finely-chopped beef suet. When the basin is filled to within an inch of the top fill it with good cold gravy stock, cover it over with a piece of the paste, pressing the paste well to the basin, trim off the edges and tie it over with a clean damp pudding-cloth that has been dusted over with a little flour; put the pudding to cook in sufficient boiling water to cover it, and allow it to boil for three and a half to four hours; then take up, remove the cloth, loosen the pudding round from the top of the basin, and turn it out on to a hot flat dish, sprinkle it over with a little raw chopped parsley, and serve for luncheon or for dinner as a remove.

The basin should be well rubbed over with butter or dripping before it is lined with the paste.

Ox-tongue A La Xerxes Langue De Boeuf A La Xerxes

Take a perfectly fresh ox-tongue and put it into a stewpan, cover it with cold water, bring to the boil, then rinse well in cold water and dry in a clean cloth. Put into another stewpan, sufficiently large to hold the tongue, about one and a half ounces of fat raw bacon, two sliced onions, a leek, some sliced carrot and turnip, three or four strips of cleansed celery, a bunch of herbs (such as basil, marjoram, thyme, parsley, and bayleaf), a blade of mace, two or three fresh washed mushrooms, and about eighteen peppercorns; rub the tongue all over with butter, and place it on the top of these vegetables; add three or four blanched Spanish onions, then cover the pan down, place it on the side of the stove and let the contents fry steadily for about forty minutes, then add half a pint of sherry and a half-pint of good gravy; re-cover the pan, place it in a moderate oven, and let the contents simmer gently for three and a half hours, adding, during the cooking, more stock and sherry as that in the pan reduces, and keeping the tongue and onions frequently basted; when cooked, take up the tongue, cut off the fat end, and with a sharp knife peel off all the outer skin; then brush it over with good clear warm glaze. Take up the Spanish onions, press all the juice from them and rub them through a sieve, strain the liquor from the braising, remove the fat from it, then place it on a hot dish in a standing position; add the onion puree, reboil and serve with the tongue.