144. Filet Of Beef Larded, Parisienne

Remove the outer muscular skin and sinews and trim nicely two and a half pounds tenderloin of beef. Carefully lard it with very thin strips of larding pork, using a larding needle. Place the skin and parings of the lard at the bottom of a roasting pan with half a sliced carrot, half a sliced onion, one chopped branch celery, two chopped branches parsley, one saltspoon thyme, one sprig bay-leaf, two cloves, four allspice and eight whole black peppers. Lay the filet on the bed of the vegetables, etc. Season with a level tablespoon salt, evenly divided. Place a few little bits of butter over the surface of the fillet, the equivalent of one-quarter ounce. Pour in two tablespoons cold water at the bottom of the pan. Place the pan in a very hot oven to roast for fifteen minutes, then turn it over and roast for twenty minutes more, carefully basting it frequently with its own gravy while cooking. Remove it from the oven, dress on a hot dish and keep warm.

Skim off all the fat from the gravy of the roasting pan, then place the pan on a brisk fire. Add one gill tomato sauce (No. 16) and one and a half gills half glaze (demi-glace, No. 122); reduce the sauce to one-half. Strain through a sieve into a small saucepan, add twelve whole canned mushrooms, one tablespoon good sherry wine, and boil the whole for five minutes, mixing well meanwhile, and pour it over the filet. Arrange six small stuffed tomatoes (No. 30) around the filet. Sprinkle a teaspoon finely chopped tarragon over all and serve.

145. Petit Pois, Franchise

Have one pint, tender, shelled green peas. Place them in a saucepan with two gills cold water, one teaspoon salt, two saltspoons white pepper, one teaspoon soft sugar and six of the smallest peeled white onions obtainable, also a very small head green, well-washed lettuce, with four branches parsley tied around. Cover the pan, place on a brisk fire and let boil for twenty-five minutes. Remove the lettuce and parsley, add a tablespoon good butter, mix well and slowly cook for three minutes. Pour into a hot, deep dish and serve.

146. Capon Stuffed With Chestnuts

Procure a fine, tender capon of three and a half pounds. Singe, cut off the feet and head, drain and wipe dry. Then stuff it with a chestnut preparation (No. 147), truss carefully and lay it in a roasting pan. Spread a light tablespoon melted butter or fat over the surface, pour three tablespoons cold water at the bottom of the pan; sprinkle a good teaspoon salt over the bird. Place it in the hot oven to roast for one hour and ten minutes, turning it over once in a while and basting it frequently with its own gravy. Remove it from the oven, untruss, dress on a hot dish. Skim off the fat from the gravy and strain it through a small strainer over the capon. Serve with a little watercress placed around.

147. Chestnut Stuffing

Cook in boiling salted water fifteen good-sized, sound Italian chestnuts for thirty minutes. Drain and peel them, then place into a bowl; add two small slices bread soaked in water for five minutes. Chop very finely half a medium-sized onion, half ounce lean raw ham and lightly brown these in a saucepan with half ounce butter for five minutes and add to the bowl.

Chop a raw chicken liver very finely with four branches parsley greens and half clove finely chopped, sound garlic and add it to the bowl, also with a saltspoon thyme and one raw egg. Season with half teaspoon salt and a saltspoon white pepper. Mix thoroughly with a wooden spoon and stuff the bird with it.