[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.
VEAL.
[202]. Calf's Head en Tortue. Take a scalded calf's head, put it in a saucepan with enough water to cover it, boil for half an hour, and then plunge it in cold water; mix four tablespoonfuls of flour with a little cold water; cut an onion and a carrot in slices, and put in a saucepan, together with six cloves, six pepper-corns, six parsley-roots, four branches of thyme, six cloves of garlic, six bay-leaves, an ounce of butter, two tablespoonfuls of vinegar, and lastly your calf's head; add enough water to cover it, and boil for two hours. Take half a pint of Spanish sauce ([Art. 80]), put it on the fire in a saucepan with a wineglass of sherry, about ten mushrooms cut in pieces, and four chickens' livers which you have previously blanched; drain your calf's head and put it on a dish with your sauce; you may also serve with it the brains, from which you have removed all the fibers and loose skin, and also the tongue cut down the middle and the skin taken off.
[203]. Calf's Head à la Vinaigrette. Proceed as for the foregoing, and, just before serving, chop a little parsley, a little chervil, a small onion; add a pinch of salt and pepper, four tablespoonfuls of vinegar and eight tablespoonfuls of oil, and serve with your calf's head.
[204]. Baked Calf's Head à l'Italienne. Boil a calf's head as the preceding, cut it in pieces, which put in a pan, and cover with an Italian sauce ([Art. 93] ); sprinkle some bread-crumbs on top, and a very little melted butter; send to the oven, and, when colored a light brown, put it on a dish, and serve with an Italian sauce surrounding it. You may also serve with other sauces, according to your taste.