508. - To Fry Ox-Feet, Or Cow-Heel

After preparing them as above, cut them into small pieces; have ready some bread finely crumbled, dip the pieces into the yolk of an egg beaten up, and roll them in the bread-crumbs mixed with chopped parsley, pepper, and salt; fry them in butter or fresh lard, of a fine brown color.

509. - To Pot Ox-Feet, Or Cow-Heel

Boil them in fresh water till the bones can be easily removed; cut them into small pieces, add a little of the liquor, just enough to moisten it, and mix with it a spoonful of vinegar, some pepper and salt, and a little pounded mace; put it into a mould and turn it out when cold. It is eaten with vinegar and mustard.

510. - Marrow-Bones

If too long to serve undivided, saw them in two; cover the open end with a lump of paste and a cloth floured and tied close; the paste must be removed before sent to table. Boil one and a half or two hours according to the size; put a ruffle of paper round each, and serve in a napkin, with very hot toast. The marrow is spread upon the toast, and seasoned with pepper and salt.

511. - Bceuf A-La-Mode

Cut out the bone from the beef; then stuff the orifice with rich forcemeat, made with veal and oysters, and the crumb of a roll steeped in milk. Half roast it, and before it is put into the stewpan insert in the top dried and pickled mushrooms, adding mushroom-powder in the orifices; then put in two quarts of gravy made from the bones and trimmings, a large onion stuck with cloves, and two carrots cut in slices. When the beef has stewed till it is quite tender, strain and thicken the sauce; add to it a glass of wine, mushrooms and oysters, and sippets of fried paste; either the mushrooms or oysters may be omitted, if the pure flavor should be more desirable: warm a few pickles with the garnish and send it up very hot.

512. - Beef A-La-Mode. - (A Philadelphia Receipt.)

Cut the bone out of a round of fresh beef, and put into several incisions a dressing made of bread-crumbs, sweet herbs, and two small onions, chopped fine, with seasoning of salt, pepper, mace, and butter. Lard the beef, and fasten up the slits, and tie it firmly with tape.

Put into a kettle a pint and a half of water, with a few slices of pork: and put in the beef, stuck with a few cloves; cover closely, and bake it several hours. When it is cooked through, dish it and pour over the gravy, which may be increased in quantity by the addition of a little boiling water, and flour to thicken it, with a spoonful of brown sugar, and a glass of wine. Serve this gravy in a tureen, moistening the meat with it, and garnishing with sliced carrots and beets, and parsley or celery.

514. - Fillets Of Beef

Cut the inside of a sirloin or rump in slices half an inch thick; trim them neatly; melt a little butter in a saute or frying-pan; season the fillets; fry them lightly; serve with tomato sauce, sorrel, anchovy butter, or gherkin sauce.

515. - Fillet Of Beef Braised

Take the inside of a sirloin of beef, stuffed or plain, but rolled together so as to bring the fat into the centre. Then strew the bottom of the stewpan with a few slices of ham, in which a small quantity of gravy has been put, just to prevent the bottom of the pan from burning; and on this place the meat, covering it with chopped carrots, celery, button onions, and a pickled chili, together with a sliced gherkin, sweet herbs, salt, mace, and a little allspice, and simmer until tender, then brown it before the fire or with a salamander, skim and season the sauce, and send the meat, sauce, and vegetables up in the same dish.