Beef A La Mode (No. 2)

Have a solid piece cut from the round, and tie into shape with stout cords at intervals of an inch apart. Plug the meat perpendicularly with strips of fat salt pork, long enough to project half an inch at top and bottom. Make incisions clear through the beef with a sharp, thin knife, and fill these with forcemeat made of fat pork, minced, onion and bread-crumbs, sharply seasoned.

Lay the meat in a braising-pot, cover deep with chopped onion, carrot, turnip, celery, three bay-leaves, a sliced tomato, and sprinkle with mace and paprika. Now pour in a cupful of cold water, cover closely and cook slowly fifteen minutes to the pound.

If you wish to serve hot, clip the threads; rub the gravy through a colander, let it cool a few minutes to throw up the fat; skim and thicken with browned flour, and pour half over the meat, half into a gravy-boat.

It is, however, nicer if left to get cold in the gravy, with a heavy weight on top, until next day. Then remove the cords, and cut in thin, horizontal slices.

An underdone roast can be metamorphosed in this way for a second-day's dinner.

Braised Rolled Beefsteak

This is a good way of dealing with a hopelessly tough steak. Lay upon a board and pound from end to end with a mallet. Cover with a forcemeat of minced salt pork, onion and seasoned crumbs, wet with a little gravy; roll up upon the stuffing and tie into shape. Lay in your roaster; pour in a little cold water (or, better still, weak stock), cover and cook slowly for two hours, basting often with gravy from the pan. Undo the strings carefully, after pinning the roll together with skewers, and lay upon a hot dish, covered, while you prepare the gravy. Skim, thicken with browned flour, add a good spoonful of kitchen bouquet, boil up and pour into a boat.

Baked Beefsteak A La Jardiniere

Still another way of making a tough steak eatable. Pound it on both sides and lay in lemon juice and salad oil for two hours. Transfer then to your roaster, cover with two sliced tomatoes, a sliced carrot, an onion and a turnip, with minced sweet herbs. Add a cupful of cold water, cover closely and cook slowly twenty minutes to the pound.

Cut one large carrot, two large onions, two turnips and four stalks of celery into neat dice and cook them soft, without breaking, in salted water, each in a pan of its own. In another saucepan cook four large tomatoes, peeled and whole.

When the steak is done, keep hot over boiling water, while you rub the vegetables with which it was cooked through the colander or a vegetable press back into the gravy, thickening this with browned flour. Boil one minute, add the juice of a lemon and a glass of sherry, and keep hot in a closed vessel. Dish the meat, lay the vegetable dice about it in little heaps, each kind by itself, leaving the tomatoes whole; pour the rich gravy over all; cover the dish and leave in the open oven for three minutes to let the gravy soak in.

You have now a "French dish," that will amply repay the additional pains it has cost you.