No. 281. Beef a la Mode

72 cts.

A : 5 lbs. round of beef, larded ;

B : 1/4 lb. pork in slice, 2 onions, 1 carrot, 4 cloves, and

2 pepper-corns, bit bay-leaf ;

C : 3 pts. boiling water :

D : 1 tsp. salt and dash pepper.

Cook B 15 m., add A. searing it on all sides qnickly, then cook 1/2 an hour, cover with ('and simmer 3 or 1 hours, or until tender, adding more water when necessary, add D 1 hour before it is done. Put meat on hot platter; strain liquor, skim off the grease, serve in a boat. When sent back from the table put meat into a bowl, cover with the liquor, and when cold serve cut in slices on a bed of water-cress.

No. 282. Beef Fillet, Baked

$1.70

A : .5 lbs. tenderloin beef, larded, spread with 1 tbsp. butter, dust lightly with salt, pepper and flour : B : 3 slices salt pork, 1 tbsp. each onion, carrot, turnip, celery and parsley, minced, 1 tsp. salt, bay-leaf, ".

cloves, 3 pepper-corns. 1/2 c. water, stock, or white wine ; C : Mushroom Sauce No. 250 (Mushroom Sauce). Put B in bottom of roasting-pan, use acovered roaster with a rack, place A on rack to sear over quickly, then cover and bake \ an hour in very hot oven, basting often : 3 bananas, peeled, cut in long, thin pieces, may be put on meat 1/4 of an hour before it is done ; serve 1 piece on each -lice of meat, place fillet on hot dish, cut into 1/4 inch sli< -. Strain liquor from pan into C, adding enough pan liquor to make 2 cs. Pour around fillet and serve, or omit C, strain liquor over meat, and serve with broiled mushrooms and Horseradish Sauce No. 246 (Horseradish Sauce, for Beef).

No. 283. Beef Fillets or Mignons, Broiled, Sauted

82 Cts.

or Deviled.

A : 6 fillets of tenderloin, 1 inch thick. Mignons of an inch thick, trimmed and rolled into circles ;

B : 1/8tsp. salt, dash pepper and nutmeg ;

C: 1 tbsp. English mustard, 2 tbsps. Worcestershire sauce, and 1/2 tsp. Chili pepper ;

D : 1/2 c. bread-crumbs.

Broil A on greased broiler 5 m., or saute in butter, then add B, finish cooking and serve with Madeira Sauce No. 247 (Madeira Sauce), or spread with Bearnaise Sauce No. 232 (Bearnaise Sauce, for Beefsteak), or cover with C, roll in D, finish broiling and serve with Maitre d'Hotel Sauce No. 248 (Maitre d'Hotel Sauce).

No. 284. Beef Steaks Broiled with Mushroom

60 cts.

or Oysters.

A : 2 short steaks without tenderloin, 1 1/2 inches thick, these are called Club steaks ; or a steak with tenderloin,

2 to 3 inches thick, bone removed and rolled into a circle ; this is called a Chateaubriand, after a famous

French epicure ;

B : Mushrooms Broiled No. 344 (Mushrooms, Broiled), or Sauce Bearnaise No.

232, or cover with C ;

C : 1 pt. large oysters, sprinkle with salt and pepper, and

1 tbsp. butter cut into bits ;

D : 1 tbsp. butter, salt and pepper.

Put A on greased broiler close to hot coals, sear over quickly on both sides, broil 10 m., turning constantly. Place on warm dish, spread with D on both sides and cover with B, serve at once, or omit D and cover with C. Put in very hot oven until oysters are cooked.