Beef en Miroton.
Cut thin slices of cold boiled (not salted), or roast beef, or tongue. Put 6 onions chopped into a saucepan with ¼ lb. of butter, turn it round frequently, and in a few minutes add a little flour mixed in a tea-cup of broth, and a wine-glass of white wine; let it be on the fire until the onions are cooked; then put in the meat with salt, pepper, and a spoonful of vinegar. After one boil, stir in a spoonful of made mustard, and serve it; the edge of each slice lying a little over the other round the dish.
Bubble and Squeak.
Cold boiled beef is best, but roast meat is very good. Cut it in thin slices, pepper well and fry them in butter, then keep them hot, while you fry some boiled cabbage, chopped; when done, put this high in the middle of the dish, and lay the slices of meat round: if you like, an equal portion of cold potatoes, chopped and fried with the cabbage. Serve thick melted butter, with pickled cucumbers, or onion or capers, and a little made mustard. Veal may be cooked this way, with spinach instead of cabbage.—Or: what is more delicate, cut bits of cold veal without any skin, about an inch long, and warm them in the frying pan with the white part of a boiled cauliflower in little bits, ½ pint of cream, and a light sprinkling of salt and cayenne.
Beef to Pot.
Lean meat is best. Salt, and let it lie two days. Drain, season with pepper, and spices; bake it in a slow oven. When done, drain it from the gravy, and set it before the fire, to draw the moisture from it. Tear in pieces, and beat it up well in a mortar, with mixed spices, and enough oiled butter to make it the proper consistence. Flavour with mushroom powder, anchovy or minced eschalot. Put it into potting-cans, and pour clarified butter over, which may afterwards be used for various purposes. Potted Beef is generally made of meat which has been used to make clear gravy, or the remains of a joint.
Mock Hare.
Put the inside of a sirloin of beef into an earthen pan, cover it with Port wine, and let it lie 24 hours: then spread over it a forcemeat of veal, suet, and anchovies, chopped, also grated bread, mace, pepper, and mushroom powder, lemon peel, lemon thyme, eschalot, and the yolks of two eggs: roll up the beef tight, and roast it, by dangling before the fire: baste with the wine in which it was soaked, till half done, then with cream, or milk and butter, and froth it, till well coated, like hare. Serve a rich gravy, flavoured with walnut or mushroom catsup, and a table-spoonful of eschalot vinegar. Sweet sauce.—Or: a cold uncut inside of a roasted sirloin may be re-warmed whole, in gravy flavoured with eschalot vinegar, walnut or mushroom catsup, and Port wine.
Fillet of Veal to Stew.
Stuff it with a good forcemeat, roll tightly, and skewer it. Lay skewers at the bottom of a stew-pan, place the meat on them, put in a quart of broth, or soft water, lay some bits of butter on the top of the fillet, cover the stew-pan close, after taking off all the scum, and let it simmer slowly till the meat is tender; take it out, strain the sauce, thicken it, and put it on the fire to re-warm; season with white pepper, mace, nutmeg, a glass of white wine, and the juice of a lemon, pour it hot over the meat; lay slices of lemon, forcemeat balls, pickled mushrooms, or fresh ones stewed, over the meat, and round the dish. Serve white sauce.—This dish is made more savoury if you put mushrooms, and ham or tongue, in the forcemeat. Also, you make it richer by putting the best part of a boiled tongue, whole, where you take the bone out, fill up the cavities round the fillet with forcemeat; tie it up in a good shape, and either stew or bake it, in gravy, as above; or roast it, basting well. This may be served with a wall of mashed potatoes round, and that ornamented with pieces of tongue and bacon, cut in dice, alternately, with sprigs of green vegetable; or pieces of stewed cucumber; or Jerusalem artichokes cooked in white sauce; or garnish with lumps of young green peas.