809. Minced Beef With Poached Eggs

Pare the fat and skin off one pound of roast beef, cut it into thin small slices, and then mince these very fine by chopping them. Put the mince into a stewpan with two large gravy-spoonsful of brown sauce, and a small piece of glaze, stir the whole over the fire until quite hot, dish it up in a conical form, place six poached eggs round the mince, pour a little brown sauce round the base, and serve.

For those who like high seasoning, some grated nutmeg, lemon-peel, and Cayenne pepper may be added to the mince.

810. Minced Beef, A La Portuguaise

Trim one pound of roast or braized beef, cut it up in pieces the size of a finger, and then with a sharp knife mince these into small shavings, and put them into a stewpau. Next, put two glasses of Port wine into a stewpan with one chopped shalot, the rind of an orange cut into small shreds, a little grated nutmeg, Cayenne pepper, and the juice of half a lemon; boil these ingredients down to one-third of their original quantity, add enough Espagnole sauce for the entree, and mix the preparation with the minced beef; dish this up in a conical form, shake some light-colored raspings of bread-crust over it; place a border round the base consisting of six poached eggs, the same number of oval scollops of red tongue, and oval croutons fried in butter of a light color and glazed. Pour some of the sauce reserved for the purpose round the base, and serve.

811. Hashed Beef, Plain"

Slice the beef up in very thin pieces, season with pepper and salt, and shake a little flour over it. Next, chop a middle-sized onion, and put it into a stewpan with a table-spoonful of Harvey sauce, and an equal quantity of mushroom catsup; boil these together for two minutes, and then add half a pint of broth or gravy; boil this down to half its quantity, throw in the beef, set the hash to boil on the stove-fire for five minutes longer, and then serve with sippets of toasted bread round it when dished up.

812. Hashed Beef And Broiled Bones

Slice the beef up as in the foregoing case, and set it aside on a plate. Cut the bones into pieces about two inches long or square, having a little meat left on them; score them all over by making deep incisions across them, season with plenty of pepper and a little salt, and put them on a plate. Slice two onions and fry them brown, then add enough brown sauce for the hash, or if there be none ready, shake a table-spoonful of flour over the onions, stir this over the fire for a minute, then add half a pint of good broth or gravy and a table-spoonful of mushroom catsup; stir the whole on the fire until reduced to two-thirds of the original quantity, and then rub it through a tammy into a puree; mix this with the sliced beef, make the hash quite hot, dish it up with the broiled bones (glazed) round it, and serve.

813. Slices Of Braized Beef, A La Claremont

This entr'ee, with its undermentioned varieties, may be served when it happens that any braized beef remains from a previous day's dinner.

The beef must be cut in rather thin round, or oval slices, placed in a sautapan in neat order, and warmed with a gravy-spoonful of good stock; these must then be dished up in a circle - overlapping each other closely - pour some Claremont sauce (No. 58) over them, and serve.

Note. - Slices of braized beef warmed and dished up, as in the foregoing case, may be greatly varied by being afterward garnished with macaroni prepared with grated cheese, a little glaze and tomata-sauce, also with all sharp sauces, with purees of vegetables, and with vegetable garnishes.

814. Bubble And Squeak

CuT some slices (not too thin) of cold boiled round, or edge-bone, of salt beef; trim them neatly, as also an equal number of pieces of the white fat of the beef, and set them aside on a plate. Boil two summer or Savoy cabbages, remove the stalks, chop them fine, and put them into a stewpan with four ounces of fresh butter and one ounce of glaze; season with pepper and salt. When about to send to table, fry the slices of beef in a sauta or frying pan, commencing with the pieces of fat; stir the cabbage on the fire until quite hot, and then pile it up in the centre of the dish; place the slices of beef and the pieces of fat round it, pour a little brown sauce over the whole, and serve.