Miroton De Boeuf

Cut an onion into thin slices and fry this in plenty of butter or clarified beef dripping till it begins to colour, then dust in a little flour, add a wineglassful of white wine, half a pint of stock, pepper and salt to taste, and a tea spoonful of French mustard. When this has all simmered together for a few minutes, lay in some slices of underdone beef (or mutton if liked), cut into neat, even, perfectly wedge-shaped pieces, and keep the whole at the side of the store till the meat is thoroughly hot, but without allowing it to cook again.

Miroton Au Gratin

Slice down neatly some underdone meat of any kind, and lay these slices on. a buttered tin, strewing them well with finely chopped mushrooms, parsley, chives, onions or shallot, and' pour in at the side as much stock as will come level with, but not cover, the meat; strew grated and seasoned breadcrumbs freely over it all, and bake for twenty to thirty minutes till the moisture is nearly all evaporated. (If liked mix a little wine with the stock used in moistening it.)

Miroton Aux Tomates

Cut into neat slices some underdone beef or mutton, as for the first miroton, and heat these in a buttered baking tin, with pepper and salt and a little sherry, then dish them neatly in a circle, on a hot dish; add the liquor in the baking tin to half a pint or so of good tomato sauce, and let it just boil up, then pour it round and over the meat, filling up the centre with baked tomatoes or broiled mushrooms, as comes handiest.

Miroton Aux Croutes

Slice down neatly some, cold cooked pork (or any meat may be used in this way), heat these slices as in the preceding recipe, only using stock or gravy instead of wine, dish in a circle alternately with croutons of fried bread; thicken the sauce with a little roux, stir in some good French mustard, or a spoonful of Spring's horseradish cream, and, as it is ready, stir in a ball of maitre d'hotel butter; add a squeeze of lemon juice and a dash of cayenne. Pour oyer and round the meat, filling up the centre with sautes, or straw potatoes.

Miroton A La Japonaise

Cut some thick slices of underdone roast beef or mutton, and hollow out one side of each; fill this hollow with the remains of some oyster or shrimp sauce, or any nice mince tossed in a little rich gravy, or even a vegetable puree; lay these slices together sandwich fashion egg and crumb them, and bake in the oven in a well buttered tin till quite hot, basting them well with a little butter. Serve on a puree of any kind of vegetables.

Miroton Aux Choux

Slice down some cold beef, preferably cold boiled beef, and heat it by tossing it over the fire till hot and beginning to colour. Have ready some cold cooked greens of any kind, with one-third of their bulk of cold cooked potato; chop them up together, seasoning them with salt, pepper, and a little finely minced onion. Add to them a little butter or clarified dripping, and stir it all over the fire till quite hot; then dish it in a mound, with the fried beef round, and send to table at once. If preferred, pack the chopped vegetable in a buttered cup or jar, and bake till ready to turn out, and use as before. This is really a French version of "bubble and squeak," the only difference being that they generally use the fresh bouilli from the pot au feu.

Miroton A La Chasseur

Make a good sauce with an ounce or two of brown roux, and half a pint of brown stock. When this is well blended stir into it a glass of port wine; a teaspoonful of walnut or mushroom ketchup, and a teaspoonful of made mustard; hare ready some wedge-shaped pieces of underdone brown meat (game or venison are the originals of this dish, but good hill or moor mutton makes a delicious dish), and heat these in this sauce; when hot dish the meat neatly in a circle, pour the thickened sauce in the centre, and serve garnished with bunches of mixed pickle.

Miroton A La Tartare

Dip some neat pieces of underdone meat in liquefied butter, and then into fine breadcrumbs, and broil it gently till nicely browned, when you serve it with a rich tartare sauce in a boat.

Miroton D La Diabls

Prepare a sauce with an ounce or twof roux and half a pint of strong gravy are stock; stir into this three red capsicums or chillies, pounded smooth, with a tiny pinch of saffron and two spoonfuls of minced pickles; simmer this all till nicely coloured, then lay in some neatly trimmed slices of underdone cold beef, previously dusted with cayenne, and when these are hot dish in a circle with the sauce in the centre and a garnish of fried croutons spread with cayenne butter, and slices of lemon.

Miroton A La Minute

Cut the meat into rather long, thin slices, roll it in flour, and fry a delicate brown in hot butter; drain them well, and keep them hot. Meantime pour into the pan as much gravy or stock as you will require, a spoonful each of essence of anchovy and chilli vinegar, and two or three shredded shalots; stir this altogether over the fire till thoroughly hot, then pour it over and round the meat, garnishing with fresh parsley.