157. How To Fricasee Cold Roast Beef

Cut the beef into slices, which should be very thin, put it with some strong broth into a stew-pan, add parsley chopped small, an onion scored, and a piece of butter, simmer fifteen minutes, add a glass of port wine, a tea-spoonful of pyroligneous acid, and the yolk of a couple of eggs; mix well, stew quickly, pot the dish, rub it with a shalot, pour fricasee into it, and serve.

158. Beef Fricandeau

Take a piece of beef as lean as you can obtain it, lard it well over on one side with pieces of bacon. Place in a stew-pan an eschalot, a bunch of sweet herbs, a faggot of parsley, a little cloves, three parts of a quart of good broth, one glass of sherry, and pepper and salt to palate. A clove of garlic may be added to the eschalot if it is not found of sufficient strength to flavour it without. Put on the meat, and stew until tender, take out the gravy, keep the meat covered down close, skim and strain the sauce, boil it until reduced to a glaze. Glaze the beef with it on the side larded, and serve with sauce piquante, or sauce sorrel.

159. Stew Of Ox-Cheek

Glean and wash it well, cut off the fleshiest parts, and break the hones into an available size, put it into a stewkettle with enough water to cover it, season with salt; the pepper should be whole, and with a few cloves, and a blade of mace tied in a bag made of muslin, put it into the water, with three onions, a bunch of sweet herbs, half a dozen carrots sliced, a head of celery sliced, and four or five turnips of tolerable size; stew from five to seven hours; before serving the meat may be removed, and the gravy thickened and browned; serve hot, with the meat in the gravy.

Shin of beef is very excellent, dressed in this fashion.

160. Beef And Sauer Kraut. - German Receipt

Put about eight pounds of beef into cold water. When it comes to a boil, let it boil very fast for eight or ten minutes, not longer. Take it out and lay it in a stewpan, cover it completely over with sauer kraut. Pour in a pint of thin gravy. Stew four hours, and serve with the gravy in a tureen or deep dish.

161. Another Way

Prepare the beef for the stewpan as above, but instead of laying the beef immediately in the stewpan, cut it into slices, not large, and then put it in. Cover the pieces as before with sauer kraut, and add three parts of a quart of weak broth, with two small onions in slices. Boil, season with salt and pepper. Parboil the hearts of two summer cabbages, and press all the water from them; halve them, and lay the flat sides upon the beef, after it has been simmering an hour and twenty minutes. At the end of three quarters of an hour, add a sliced onion or two, a couple of slices of lean ham cut in fingers, and sprinkle with mixed spice. A vinegar sauce is eaten with this dish. It is esteemed highly in the northern parts of Germany.

162. Beef Saunders

Wash, and put in a saucepan two pounds of potatoes; cover them well with water, and throw in a handftil of salt; let them just reach the boil, but never actually boil, until they are done. Peel them, mash them with milk and two ounces of butter, season with cayenne pepper and salt and lay in a smooth paste a sufficiency to cover the, bottom of a dish: upon this lay slices cut a moderate thickness of rare beef very close together. Pour two table-spoonfuls of the richest gravy you have over it, and cover with a crust of potatoes, mashed; bake in a slow oven for five-and-forty minutes.

The meat may be minced for this dish, and indeed is usually cooked so, for the sake of time; it occupies half an hour only, or less, in cooking. It can be made of mutton as well as beef, or of pork or beef sausage meat.