Beef Marrow

The fatty contents of the long bones of the ox are esteemed a great delicacy. At one time it was considered quite the fashion to serve marrow-bones at table as a sort of luxurious supper dish; they were then dressed as follows:

Marrow Bones

Take the bones from two legs of beef and saw them into pieces about four inches long. Scrape them well to clean them and put them in cold water to soak. Place them in a saucepan side by side, not standing up, cover with good stock, boil up •quickly and then remove to the side of the fire and cook slowly for an hour and a half. Take out the bones, drain them, place on a napkin spread over a dish, and serve with slices of hot toast.

Beef Marrow Fritters

Put one-half pound of marrow, taken from the largest bones of the animal and kept in one piece, into cold water and let it soak. Put it in a saucepan with good broth, boil for ten minutes, and then let it cool in its liquor. When quite cold drain and cut it into two dozen slices; cover half of them on one side only with some cooked fine herbs, and over that again put a layer of cooked truffle and glaze it all over (both truffle and marrow) with a paste brush; when the glaze is cold take the pieces of marrow singly, dip them into frying batter and fry them; when the batter is dry and of good color drain the fritters, put them on a napkin folded on a dish, arrange them in a heap, and serve them with a garnish of fried parsley.

Minced Beef

Cut some slices of cold roast beef to a half inch in thickness, and cut these into strips of about an equal width, slicing up finely. Place in a stewpan a wineglassful of port wine, a shallot chopped fine, the shredded rind of half an orange, and a little grated nutmeg; season with salt and cayenne pepper, and allow it to simmer for four or five minutes. Then add a little brown sauce; mix the beef with this preparation, adding a few drops of lemon-juice, and boil the whole again. Place in the middle of a dish, place a few raspings of bread over it, place some three-cornered pieces of bread fried in butter around it, a poached egg on each, with scallops of tongue in between, then serve.

Minced Beef, Spanish Style

Thin slices of cold meat should be cut into strips and then into dice; place in a saucepan, and brown in oil; add a few finely-chopped shallots, one onion, and a green pepper cut into pieces. After becoming well-browned, about five minutes, put in a pint of Spanish sauce, a little salt and a like amount of pepper. Cook again for fifteen minutes, serving with a teaspoonful of chopped parsley scattered over it.

Beef, Neapolitan Style

Procure a fresh piece of silverside, about six or eight pounds in weight, and make two or three holes in it with a carving knife, and insert in each a strip of fat bacon, rolled in powdered sweet herbs and pepper. Tie up the meat with tape to keep it in shape. Then mince some fat bacon, adding a clove of garlic, an onion, some parsley, thyme and marjoram; when well mixed, put in a saucepan with the meat and stew, turning the meat frequently until it is well-browned on all sides; then moisten with plenty of tomato sauce diluted with a little stock, and pepper and salt to taste. Stew the meat slowly until done, then remove the tape, and serve with macaroni around the dish, dressed as follows : Boil it in water, and when soft, mix it with some of the meat, strained from all fat, adding plenty of grated Parmesan cheese. The macaroni should be mixed in a warmed tureen, but not over the fire.