BEEF.
[180]. Beef Tongue, Sauce Piquante. Wash carefully a beef's tongue, boil it an hour, put it in cold water, then remove the skin. Take some strips of larding pork about two inches long, roll them in some parsley chopped very fine, a little pepper and nutmeg, and lard your tongue, which having done, place in a saucepan with a carrot, two onions, six cloves, six pepper-corns, four bay-leaves, and four branches of thyme. Add enough consommé (or stock) to cover the tongue, simmer very gently for four hours, and serve with a sauce piquante ([Art. 86] ).
[181]. Beef's Tongue à la Jardinière. Proceed exactly as for the foregoing, and serve on a macédoine of vegetables ([Art. 416]).
[182]. Smoked Beef's Tongue, Wine Sauce with Mushrooms. Soak a smoked tongue in water the night before it is needed. Then put it in about four quarts of cold water, and boil it slowly about five hours; drain, place it in cold water a moment, remove the skin, trim the thicker end of the tongue neatly, and put it again in hot water for a moment, drain, put it on a dish, pour around it half a pint of Spanish sauce ([Art. 80]), to which you have added, while on the fire, ten chopped mushrooms and a sherry-glass of sherry.
[183]. Hashed Beef. Take two pounds of cold beef, free from sinew and bone, and chop it up well. Peel and cut in pieces two onions, and put them in a frying-pan with two ounces of butter. When beginning to color very lightly, add your beef, a little salt, pepper, and nutmeg, and a pinch of thyme. Toss all together on the fire ten minutes. Just before serving, sprinkle a tablespoonful of chopped parsley over your hash.
[184]. Beef's Brains au Beurre Noir. Put into cold water three brains, clean them thoroughly, removing all blood, fibers, and pieces of skin, after which change the water, and let them soak for two hours, being careful to change the water every half-hour. Then put them in a saucepan with six parsley-roots, four cloves, four pepper-corns, an onion cut in pieces, also a carrot, four bay-leaves, four branches of thyme, a teaspoonful of salt, and moisten with a pint of consommé (stock, Art. I) and a claret-glass of white wine. Boil for half an hour, drain, carefully remove all herbs from the brains, and serve with a black-butter sauce.
Black-Butter Sauce. Put in a frying-pan four ounces of butter, and when colored black add two tablespoonfuls of vinegar; boil for a moment, add some branches of fried parsley, and serve.
[185]. Beef's Brains à la Poulette. Prepare the brains as the foregoing, and serve with a sauce poulette ([Art. 103]).
[186]. Palates of Beef, Sauce Robert. Boil four beef's palates in enough water to cover them, and a little salt, for an hour. Then put them in cold water, and clean them well. Put them in a saucepan with four bay-leaves, four branches of thyme, four cloves, four pepper-corns, four parsley-roots, and half a teaspoonful of salt. Moisten with a pint of consommé (stock, [Art. 1]), and simmer them gently for two hours. Then take them from your saucepan, drain them, cut them in squares, and serve them with a sauce Robert ([Art. 92]). Other sauces, according to your taste, may be served with this dish.
[187]. Ox-Tails braised. Cut two ox-tails into joints, boil them for half an hour in two quarts of water, and half an ounce of salt; then put them in cold water, drain and place them in a saucepan with a carrot, two onions, six cloves, six pepper-corns, four bay-leaves, four branches of thyme, three branches of parsley, and a little salt; add a quart of consommé (stock, [Art. 1]), and simmer gently for five hours; serve with an Italian sauce ([Art. 93]).
[188]. Beef-Kidneys, Sautés au Vin Blanc. Cut two beef's kidneys in thin slices; then put in a frying-pan an ounce of butter, into which, when melted, put the kidneys, adding a pinch of salt, the same of pepper, and a very little nutmeg; toss the kidneys in the butter for about five minutes on a good fire; moisten them with one gill of Spanish sauce ([Art. 80]), and a sherry-glass of white wine; boil five minutes on the fire, and serve.
[189]. Sirloin Steak broiled, with Anchovy Sauce. Take two and a half pounds of sirloin steak, and put it on a gridiron on a moderate fire, with salt and pepper. Turn the steak often, so that both sides may be equally done; ten minutes should be sufficient to broil it; serve with a white or butter sauce ([Art. 14]), to which add a teaspoonful of anchovy sauce.
[190]. Rump Steak broiled à la Maître d'Hôtel. Broil as the foregoing; then put two ounces of butter on a very hot plate, so as to melt it completely; add to it a teaspoonful of parsley, which you have previously washed and chopped fine, a pinch of salt and pepper, the juice of a lemon; mix all together, and serve your steak on top.
[191]. Porter-house Steak à la Bordelaise. Broil a porter-house steak as the foregoing, on top of which place small pieces of marrow, cut round, about the size of a fifty-cent piece, and previously boiled; pour around your steak half a pint of sauce Bordelaise ([Art. 101]). Steak may also be served with a sauce Béarnaise ([Art. 88]), sauce Hachée ([Art. 96]), tomato sauce ([Art. 90]), and others. Potatoes should also be served in whatever manner appropriate to the sauce. Onions cut in slices, rolled in flour and fried in butter a light brown, may also be served on top of a broiled steak.
[192]. Tenderloins of Beef, with Potatoes à la Parisienne. Take three and a half pounds of the fillet of beef, and with a knife remove the skin on top; cut some larding pork into strips, with which lard your beef on the surface. Then in a frying-pan put an onion sliced thin, a branch of thyme, three cloves, three pepper-corns, three bay-leaves, three parsley-roots, and a pinch of salt; moisten with a sherry-glass of white wine and the same of consommé (stock, [Art. 1]), and place your fillet on top, on which put a few little pieces of butter; simmer gently for about forty minutes, strain the liquid in which your fillet was cooked, pour it over the fillet and serve on a separate dish some potatoes à la Parisienne ([Art. 438]).
[193]. Fillet of Beef Sauté, Madeira Sauce. Cut eight pieces from a fillet of beef about half an inch thick; put into a saucepan an ounce of butter, a pinch of salt and pepper, a very little nutmeg, and place your pieces of beef on top; toss them for about five minutes on a quick fire, and, when done on both sides, serve them (one piece overlying the other) with half a pint of Spanish sauce ([Art. 80]), to which add a wineglass of madeira (or sherry); also serve with this dish some potato croquettes ([Art. 423] ).
[194]. Braised Beef, Tomato Sauce. Take three pounds of rump steak; put in a saucepan four ounces of salt pork, which cut in small pieces, place your beef on top, and simmer gently for half an hour, turning it over from time to time; then add as much consommé (stock, [Art. 1]) as will entirely cover your beef, and two sherry-glasses of white wine, a carrot, an onion, three branches of thyme, three bay-leaves, three cloves, three pepper-corns, three parsley-roots, a pinch of salt and pepper, and a little nutmeg; simmer gently for four hours, drain, and serve with a tomato sauce ([Art. 90]); or you can serve your beef with the liquid in which it was cooked, after having removed all the grease, and strained carefully.
[195]. Beef à la Mode. Take a round of beef of about four pounds, cut half a pound of larding pork in strips about two inches long, which roll in a tablespoonful of chopped parsley. Make incisions in your beef, and introduce your strips of pork therein. Cut a carrot and an onion in slices, and put them in a saucepan with several branches of parsley, inclosing three cloves, six bay-leaves, three branches of thyme, and tie all together, then add your beef, two claret-glasses of white wine, and a quart of consommé (stock). Simmer gently for three hours, drain off your beef, and strain the liquid in which it was cooked. Then put the beef with its liquid in a saucepan with two carrots and two turnips, which you have previously blanched and cut in slices, and twenty small onions. Simmer gently for an hour and a half, skim off the grease from the liquid, and serve.
[196]. Boiled Marrow-Bones. Tie up in a cloth eight marrow-bones, neatly trimmed, and of about four inches in length, boil an hour, remove the cloth, and serve them on toast, a small napkin neatly arranged around each bone.
[197]. Beefsteak Pie. Take two pounds of cold beef, cut it in small pieces. Put two dozen small white onions, with some butter, in a frying-pan on the fire, and cook gently until browned. Fry half a pound of bacon cut in small pieces, drain, moisten with a pint of Spanish sauce ([Art. 80]), add your onions, boil for a few moments, add your beef, and put all together in a deep dish, which you have lined with paste, moistening the edges of your dish so that the paste shall adhere. Cut out some paste the size of your dish and lay it on top. Dip a small brush in beaten egg, with which brush the entire top of your pie, which send to the oven until well colored, and serve. You may mix in your pie, if desired, about twenty-five oysters.
Paste for the Pie. Put on a table six ounces of flour, make a hole in the middle, in which place three ounces of butter, and add a claret-glass of water. Mix all well together, and roll it out to the proper thickness.
[198]. Broiled Tripe. Cut some tripe into long pieces, season with pepper and salt. Broil them a nice brown, and serve them on the same plate with an ounce of melted butter, the juice of a lemon well mixed with it, and some chopped parsley. Honeycomb tripe is more delicate than the ordinary tripe.
[199]. Tripe à la Lyonnaise. Cut two pounds of tripe in thin strips, as for Julienne soup, put a sliced onion, with two ounces of butter, in a frying-pan; when well colored, add your tripe, a pinch of salt and pepper, and very little nutmeg. Toss all together until all moisture is absorbed, then add about a quarter of a can of tomatoes, cook for a moment longer, or until very hot, and serve with a little chopped parsley on top.
[200]. Fried Tripe. Cut some tripe in squares. Break two eggs, to which add a little salt and pepper, and beat up your eggs well. Then dip your tripe in the eggs, roll them in flour, fry them in very hot lard, and when they are a light brown drain them, and serve with fried parsley on top.
[201]. Tripe à la Mode de Caen. Put in an earthen pot an onion cut in slices, a carrot in quarters, and four slices of bacon; cover these with a layer of tripe, then a calf's foot cut in four, a pinch of salt and pepper, four cloves, four bay-leaves, three branches of thyme, six pepper-corns, and six parsley-roots. On top of these put a layer of bacon, another of tripe, another calf's foot, cut in pieces, and another layer of tripe, with some bacon on top. Fill your jar three quarters of its height with white wine. Put on the cover, and paste it all around the edge with some flour mixed in a little water, so as to render the jar air-tight. Place it in the oven, and cook for five hours. Instead of white wine, you may substitute cider if you wish.