[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.