Hashed Corned Beef

Slice a couple of onions and brown well on a saucepan with a lump of butter, and add some well cooked corned beef chopped fine, and four chopped potatoes. Moisten with a teacupful each of Spanish sauce and broth, seasoning with pepper and nutmeg. Cook for fifteen minutes, stirring well all the time. Serve in a dish with poached eggs laid on top, sprinkling over with chopped fried parsley.

Beef Croquettes

Chop some cold beef, put a pint of poulette sauce in a stewpan, reduce it to one-half its amount, and thicken with the yolks of some eggs; put the chopped beef in the sauce, adding a little chopped parsley, salt and pepper, mixing well together, and spread out on a dish to a thickness of an inch and a half. Let it get firm and cold, and divide into sixteen equal parts. Strew a board with breadcrumbs evenly, but very thin, and put the sixteen parts of mince on it, leaving a space of two inches between each; then cover them with a similar thickness of breadcrumbs, and roll each part into the shape of a cork, making them as near an equal size as possible.

Beat three whites of egg for a minute, so as to mix, but not froth them, and add a little pepper and salt, a tablespoonful of oil, and the same quantity of water. Dip the croquettes into this mixture, roll them in the breadcrumbs, and set on a plate. Twenty minutes before they are to be served have ready some hot fat, arrange the croquettes in a frying-basket, and put them in to fry, and when nearly done move them gently to insure their becoming of an even color, lift them out when a light brown color and crisp. Sprinkle with salt, dish, and serve with a garnish of parsley.

Beef Cutlets

Trim all fat and skin from some slices of beef and shape them like cutlets, then salt and pepper them. Place a small lump of butter in a sautepan, and when melted fry the cutlets on both sides till done. Sprinkle over them a little chopped parsley, place on a dish, and pour over them a thick brown gravy.

Fricadelles

Mince some cold-cooked beef and add a slice or two of onion finely chopped, and if the meat is very lean a slice or two of fat pork may be added; season with salt, pepper, sage, thyme, a little lemon juice and parsley, using a little of each, and add a quarter as much breadcrumbs or boiled rice as there is meat; add one beaten egg with sufficient water or stock to form a paste. Make this into balls or egg shapes, put them into a frying pan with butter or dripping and fry to a brown color, or they may be dipped in breadcrumbs, brushed over with egg, then dipped in crumbs again and fried in boiling fat. When done drain and serve on a folded napkin spread over a dish.

Fricandeau Of Beef

Select a good piece of beef, lard it well with bacon seasoned with pepper, powdered cloves, mace and allspice. Place in a stewpan with a pint of broth or beef-gravy, a wineglassful of sherry and a bundle of parsley and sweet herbs, a clove of garlic and a shallot or two. When tender cover the meat closely, skim the sauce and strain it and boil until reduced to a glaze. Then mask the larded side with the glaze and serve with tomato sauce.

Grenadines Of Beef

Cut up a sufficient quantity of the undercut of the rump of beef into cutlets a third of an inch thick, lard them with thin strips of bacon, and place in a saucepan with a small piece of butter, lightly sprinkling the upper side with pepper and salt. Cook very slowly for fifteen minutes, without approaching frying, and then turn on the other side and pepper and salt the upper, cooking for fifteen minutes longer. Have in readiness half a pint of good brown gravy thickened with a little flour, coat the grenadines with this, place on the dish for serving, pour the gravy over and garnish with sprigs of cauliflower, Brussels sprouts.