416. Sirloin Steaks, Casserole Mascotte

Have two sirloin steaks of one and a quarter pounds each. Trim well and flatten nicely. Season with a teaspoon salt and half teaspoon white pepper. Heat in an earthen pan one tablespoon melted butter; lay the steaks in the pan and cook on a hot range for seven minutes on each side. Take them up and keep warm on a dish.

Cut into halves and slice three medium, sound, white onions and place in the pan with the gravy. Season with half teaspoon salt, toss well once in a while as they cook for ten minutes, then place the steaks over the onions; pour in half gill hot demi-glace (No. 122) and quarter of a gill claret, adding half pint canned, drained, green peas. Arrange all around the steaks. Cook for five minutes. Sprinkle a teaspoon finely chopped parsley over and send the casserole to the table.

417. Mousse Of Ham In Cases

Finely mince one pound lean cooked ham, place it in a mortar with the yolks of two eggs and pound to a paste; then press through a sieve into a bowl. Season with a saltspoon grated nutmeg, a saltspoon cayenne pepper, adding one tablespoon sherry wine; mix well with a spoon, then gradually add one gill cold cream, continually mixing meanwhile. Beat to a stiff froth three egg whites and gently mix with the preparation. Fill up six small paper cases. Place the cases in a tin and bake in the oven for fifteen minutes. Remove, dress on a dish with a folded napkin and send to the table.

418. Roast Saddle Of Venison, Currant Jelly

Procure a nice small saddle of venison of about four pounds. Neatly tie it with string all around. Season with a level teaspoon salt and half teaspoon pepper, well rubbed in. Lay the saddle on a small roasting tin; pour a tablespoon hot fat over the saddle and two tablespoons water in the bottom of the pan. Set in the oven and roast for forty-five minutes, being careful to turn and baste with its own gravy quite frequently. Remove from the oven, dress on a hot dish; skim the fat from the surface of the gravy, then strain the gravy over the venison and send to the table with currant jelly, separately.

419. Watercress Salad

Carefully discard any stale leaves and neatly trim the stalks; wash well and thoroughly drain two good-sized bunches very fresh watercress; place in a salad bowl; season with three tablespoons salad dressing, as per No. 863. Gently but quickly mix and immediately serve.

420. Scotch Pudding

Soak in a cup of cold milk two ounces bread crumbs for five minutes. Take up the bread with the hand, press out the milk and place in a saucepan with one ounce raw beef marrow, chopped up. Mix all well together with a wooden spoon for one minute, then add one ounce granulated sugar, one ounce picked currants, one tablespoon rum, half teaspoon vanilla essence and three egg yolks. Sharply stir with a wooden spoon for five minutes. Beat up the white of the three eggs to a stiff froth and add to other preparation, gently mixing. Then fill up six lightly buttered individual moulds, place them into a pastry tin with boiling water up to half their height. Place in the oven to bake for thirty-five minutes. Remove, unmould on a hot dish. Pour a Sabayon sauce (No. 102) over the puddings and serve.