544. - Minced Beef

Cut a pound and a half of lean cooked beef into very small dice, which put upon a plate; in a stewpan put a good teaspoonful of finely chopped onions, with a piece of butter of the size of a walnut, which stir over the fire until the onions become lightly browned, when stir in half a table-spoonful of flour, with which mix by degrees half a pint of broth (or water) to which you have added a few drops of browning and a tea-spoonful of vinegar; let it boil five minutes, stirring it the whole time, then throw in the meat, season rather highly with a little pepper and salt, and, when hot, pour it into a deep dish, and serve with sippets of toasted bread round, or poached eggs on it.

545. - Croquettes Of Beef

Proceed precisely as in the last, but omitting the vinegar; when done, stir in two yolks of eggs quickly, stir another minute over the fire, then pour it upon a dish until cold; have a couple of eggs well beaten upon a plate, also some bread-crumbs in a separate dish, then divide the preparation into about a dozen pieces, which roll up into round balls, or any other shape, and throw them into the bread-crumbs, move them over until well covered, then roll them into the egg, then the bread-crumbs again, from which take them gently, patting the surface lightly with a knife, put them into very hot lard or fat to fry of a yellowish-brown color, being careful not to break them whilst frying; when done, drain them upon a cloth, and serve either upon a napkin, or with fried parsley.

546. - A Family Feench Salad for The Summer

Cut up a pound of cold beef into thin slices, winch put into a salad-bowl, with about half a pound of white fresh lettuce, cut into pieces similar to the beef, season over with a good teaspoonful of salt, half that quantity of pepper, two spoonfuls of vinegar, and five of good salad oil, stir all together lightly with a fork and spoon, and when well mixed it is ready to serve.

For a change, cabbage-lettuce may be used, or, if in season, a little endive (well washed), or a little celery, or a few gherkins; also, to vary the seasoning, a little chopped tarragon and chervil, chopped eschalots, or a little scraped garlic, if approved of, but all in proportion, and used with moderation. White haricot beans are also excellent with it. Remains of cold veal, mutton, or lamb may be dressed the same way.

549. - Ox-Feet Or Cow-Heels

Are very nutritious, especially when well boiled: they may be served in either of the methods directed for tripe, or with a plain parsley-and-butter sauce, to which, for a change, the juice of a lemon or a drop of vinegar may be added. Should any be left from the first day's dinner it may be served a la Lyonnaise, as directed for cold tripe.

551. - Remains Of Salt Beef

The remains of salt beef are very excellent served in the few following ways, no matter from what joint, or from what part of the joint: Cut as large and thin slices as possible, dip each slice into some vinegar from mixed pickles, previously poured upon a plate in small quantities; lay about a pound of the meat thus prepared upon a flat dish, pour a wine-glassful of water over, warm it through in the oven, or before a slow fire, and serve. Another way is, after having dipped the beef in the vinegar, roll them in flour, and proceed as above, adding double the quantity of water. Another way is to saute the slices with a little butter in a frying-pan, have ready some nice mashed potatoes very hot, lay the beef over, and serve.