BOILED BEEF.
This is understood to be beef that has been used to make broth—a rump-piece or a rib-piece, boned and tied with twine before cooking it.
a, skewer; b, carrot; c, turnip; d, beef; e, carrots and turnips.
With Carrots and Turnips.—Remove the twine, and place the piece of beef on the middle of a dish, with carrots and turnips, cut with a fruit-corer, prepared au jus or glazed, and arranged all around it; also, some skewers run through pieces of carrot and turnip, and then stuck in the piece of beef. (See cut p. [174].) Serve warm.
With Brussels Cabbage, or Sprouts.—Serve the beef as above, surrounded with sprouts au jus, and also ornamented with skewers run through sprouts, with a piece of turnip between each.
In Bourgeoise.—Serve the piece of beef warm, decorated if handy, and surrounded with fried potatoes cut with a vegetable spoon or in fillets, and gravy spread over the whole.
If not decorated, a few sprigs of parsley may be spread on the beef.
With Onions.—Serve the beef as above, and surround it with glazed onions.
With Celery.—When served as above, the meat is surrounded with a purée of celery.
With Cauliflowers.—Serve warm, with a garniture of cauliflowers all around. It may be decorated with skewers.
With Chestnuts.—Glaze chestnuts as for dessert; run the skewers through a chestnut first, then through a fried potato, and then through a slice of carrot, and stick one at each end of the piece of beef; put chestnuts all around, spread some gravy over the whole, and serve warm.
In Croquettes.—Proceed as for croquettes of chicken.
Hollandaise.—Cut the meat in fillets and put it in a saucepan, with about two ounces of fat or butter to a pound of meat; set on the fire and stir for ten minutes. Then add a tablespoonful of flour and stir about one minute, with warm water enough to half cover the meat, and boil about five minutes, stirring now and then.
Mix together in a bowl two yolks of eggs, the juice of half a lemon, and two or three tablespoonfuls of the sauce from the saucepan in which the beef is; turn the mixture into the saucepan, stir and mix, add salt and pepper to taste, give one boil, and serve warm.
Broiled.—Cut the meat in slices about one inch in thickness, broil, and serve like steaks.
Au Gratin.—Put two ounces of butter in a saucepan on the fire, and when melted sprinkle into it two tablespoonfuls of bread-crumbs, two or three mushrooms chopped, a teaspoonful of chopped onions, same of parsley, a pinch of allspice, salt, and pepper; stir for about two minutes, add a little broth to make the whole rather liquid. Cut one pound of boiled beef in slices, place them in a tin or silver dish, turn the mixture over them, dust with bread-crumbs; put half a dozen pieces of butter here and there on the top, and bake for about fifteen minutes.
Take from the oven when done, add a few drops of lemon juice all over, and serve warm in the dish in which it was baked.
With a maître d'hôtel, piquante, Mayonnaise, Robert, ravigote, Tartar, or tomato sauce.
Cut it in slices, place them on a dish, spread on them some chopped parsley and slices of pickled cucumbers, and send thus to the table, with either of the above sauces in a saucer to be used with it.