399. Another method.—Have ready six pounds of rump of beef, cut into pieces two inches square, each of which lard through with two or three strips of bacon; have also two pounds of streaky bacon, which clear from the rind and cut into squares half the size of the beef, put the whole into an earthen pan, with two calf’s feet (cut up small), half a pint of sherry, two bay-leaves, a sprig of thyme, a bunch of parsley, four onions, with a clove stuck in each, a blade of mace, and half a pint of water, cover the pan as in the last, and put it in a moderate oven for three hours; when done, do not remove the lid until three parts cold, then take out the meat, lay some of the beef at the bottom of the stewpan (not too large), then a little bacon, then more beef, and so on alternately, press them lightly together, pass the gravy through a hair sieve over, and leave it until quite cold and set, when dip the stewpan into hot water, and turn it out upon a dish to serve. The calf’s feet may be made hot in a little of the stock, to which add two pats of butter, with which you have mixed a teaspoonful of flour, season with a little chopped parsley and half a spoonful of vinegar, and serve as an entrée. The above is excellent either hot or cold.
400. Fillet of Beef.—Procure a piece of fillet of beef weighing about two or three pounds, which may be obtained at any butcher’s, being cut from underneath the rump; trim off part of the fat, so as to round the fillet, which cut into slices the thickness of your finger, beat them lightly with a chopper, and cut the thin skin which covers the top of the fillet, to prevent their curling up whilst broiling; place them upon a gridiron over a sharp fire, seasoning with a little salt and pepper, and turning three or four times to preserve the gravy: about six or seven minutes will be sufficient to cook them. Three or four slices would be sufficient for a corner dish; but if for a principal dish, of course more would be required. Fillet of beef dressed as above may be rubbed over with maître d’hôtel or anchovy butter, and served very hot.
401. Fillet of Beef sauté.—After having cut the fillet in slices as in the last, put two ounces of butter into a clean frying-pan, which set upon the fire, and when melted, lay in the meat, seasoned with a saltspoonful of salt and half that quantity of pepper to each piece; turn them over three or four times whilst cooking, and, when done, dress upon your dish, with either of the butters mentioned in the last spread over.
402. Another method.—When the fillets are dished up, put a tablespoonful of chopped onions into the pan they were cooked in, which cook for about a minute, but not letting them burn, then pour off part of the fat, if too much, and add two teaspoonfuls of flour; stir with a wooden spoon until becoming brownish, then add nearly a pint of water, a tablespoonful of vinegar, and a few drops of browning; let it boil a few minutes, seasoning with a little pepper, salt, and sugar; when of the consistency of thick sauce, pour over the fillets and serve. A few chopped pickles of any description (but not too hot) might be introduced, but then half the quantity of vinegar would be sufficient. A spoonful of Harvey’s sauce may be added, and a little glaze improves it.
Mutton, lamb, or pork-chops, or veal-cutlets may be dressed in a similar manner.