516. - Beefsteak A La Francaise

Must be cut either from the sirloin or some other prime part of the beef, as rump steaks are not known in France. Pour over it two large spoonfuls of the best Lucca oil, and let it remain all night; then put it and the oil into a frying-pan, with some finely-chopped parsley, pepper, and salt; fry it until the gravy dries up and it becomes rather brown. Pour the contents of the pan over the steak as sauce. The steaks are usually garnished with slices of fried potatoes. As butter is not known in the southern states of Europe, oil is there constantly used in lieu of it, and this Parisian practice is borrowed from those countries.

517. - Beef In A Marinade

Cut the inside of a sirloin in slices, put them into a marinade made as follows:-Take equal quantities of vinegar and water, slice some carrots and onions, add some salt and a few pepper-corns with a clove of garlic. Let all stew together till the goodness be extracted from the vegetables, then strain it. and let it stand till cold. Let the meat lie in this pickle for twenty-four hours before it is dressed; then let it stew gently in a little good gravy till quite tender. Add a wine-glassful of port wine, a table-spoonful of mushroom ketchup, a teaspoonful of shalot vinegar, and some butter rolled in flour; place the meat neatly in the dish, and pour the sauce over it.

518. - Beef A La Polonaise

Take a few pounds of the best beef, without bones, and, after having beaten it for some time with, a rolling-pin, make in it deep incisions, but without cutting the meat asunder. Mince some onions, mix them with bread-crumbs, butter, pepper, and salt; fill the incisions with this forcemeat, and skewer up the meat. Put it with some butter into a stewpan, and stew it upon a moderate fire. It should be served with brown sauce made from the gravy which is drawn from the meat.

519. - A La Houssard

Take any piece of fresh beef, prepared as nearly as possible in the same manner; but instead of forcemeat, fill the incisions with pledgets of fat ham or bacon: season with pepper, salt, and onion; lay it in an iron stewpan that has a cover to fit quite close, and set it by the side of the fire without water. Take care it does not burn, but it must have a strong heat; in two or three hours it will be quite tender, and then serve with its own gravy.

522. - Alamode Beef. (Kitchiner's Receipt)

Take about eleven pounds of the mouse buttock, clod, or blade-bone of beef, or like weight of veal; cut it into pieces of three or four ounces each; put two or three ounces of beef drippings, and a couple of large onions, into a large deep stewpan; as soon as it is hot, flour the meat and put it into the stewpan, stirring it constantly with a wooden spoon; when it has been on about ten minutes, dredge it with flour and keep doing so till you have stirred in enough to thicken it; then cover it with boiling water, added by degrees, and stirring all together, (it will take about a gallon,) skim it when it boils, and then put in one drachm of ground black pepper, two of allspice, and four bay-leaves; set the pan by the side of the fire, and let it stew very slowly about three hours; when the meat is tender, put it into a tureen, and it is ready for the table. A nice salad may be served with it.