Ox Tail Clear

Prepare the "bouillon" above and place it on the fire with some trimmings of carrot, turnip, onions and celery, also the thick and thin ends of the tails that have been previously browned in the oven, simmered till done, then strained and clarified, the middle part of the oxtails cut in slices with carrot and turnip to match, boiled separately in consomme till tender and glazy, added to the clarified broth with sherry wine.

Beef Croquettes With Peas

A strong roast beef gravy thickened with roux and seasoned with Worcestershire sauce is then reduced till thick, cold roast or other cooked beef is cut very small and stirred into the boiling sauce; when thoroughly heated through it is turned into a pan about an inch deep, smoothed with a knife, covered with a sheet of buttered paper and allowed to become cold, then divided into pieces of the size required, rolled into finger lengths, breaded and fried, served in twos laid slantwise across the dish, seasoned green peas placed between them, and mushroom sauce at each end, with croquette frills stuck in the croquettes if used.

Beef Collops With Mushrooms

Cold cooked beef is trimmed and cut in circles size of a dollar but thicker, made hot in a thick rich beef gravy; served overlapping each other down the centre of the dish, with some fried mushrooms in sauce down both sides, and a fancy crouton at each end. This dish may also be served with a garnish of green peas, kidney beans, French string beans, mixed vegetables, small quenelles or fancy potatoes.

Beef Cakes With Egg

Cold cooked beef minced and seasoned with salt and powdered savory, moistened slightly with roast beef gravy, made into cakes like Hamburg steaks, placed in pan with a glazy gravy poured over them; when thoroughly heated, served with a poached egg on top, and some thick roast beef gravy poured around.

Beef Cutlets With Piquante Sauce

The "beef croquette" mixture above, when cold formed in the shape of veal chops, using a piece of macaroni to imitate the bone; when shaped, rolled in flour, then dipped in beaten egg and fried in hot dripping; served with Piquante sauce poured around.

Beef Rissoles

Cold cooked beef minced three parts, grated bread crumbs one part, mixed and seasoned with herbs, grated lemon rind, salt and pepper, bound with raw yolks of eggs, made into shapes and size of eggs, breaded and fried; served with a mound of mashed potatoes in the centre of dish, a rissole at each end and side, with some thickened roast beef gravy poured around, and a sprig of parsley put into the potatoes. This dish may also be served with kidney beans, green peas, French string beans or mixed vegetables instead of the potatoes.

Beef Rissolettes

Same as the preceding but, made smaller, served and garnished the same way.

Beef Patties With Mushrooms

Cold cooked tender beef cut into small dice, mixed and made hot in a rich brown mushroom sauce, filled into patty shells; served with some fried mushrooms in sauce poured around.