49. Take one dozen large onions, boil them in very little water until they are tender.
Pound and wash a beef steak, season it with pepper and salt, put it in a pan with some hot beef dripping, and fry it till it is done. Take it out, put it on a dish, where it will keep hot. Then, when the onions are soft, drain and mash them in the pan with the steak gravy, and add pepper and salt to the taste. Put it on the fire and as soon as it is hot, pour it over the steak and serve it.
BAKED BEEF, AND YORKSHIRE PUDDING.
50. Rub salt on a nice piece of beef, put it on bars, which should fit your dripping pan, set it in the oven, with a gill of water in the pan, and when it is half done, make the pudding in the following manner:
Beat four eggs very light; the yelks in a pan, the whites in a broad dish. When the yelks are thick stir in a pint of milk, and as much flour as will make a batter, but not a thick one. Then stir in the whites which must be whisked very dry; do not heat the batter after the white is in; lastly stir in a tea spoonful of dissolved carbonate of ammonia. Take out the meat, skim all the fat off the gravy, pour in the batter and replace the meat; put all into the oven again, and cook it till the pudding is done. You should make batter enough to cover your dripping pan about half an inch deep. When the meat is dished, cut the pudding in squares, and place it round the dish, the brown side up.
FRENCH STEW, No. 1.
51. Cut up two pounds of beef, and add to it a pint of sliced tomatoes. The tomatoes must be peeled. Put the meat in a stew-pan and season it well with pepper and salt, then add your tomatoes and an ounce of butter rolled in flour. Cover it closely, and let it simmer till the beef is tender. It does not require any water as the tomatoes are sufficiently juicy.
If the gravy should not be thick enough, add a little flour mixed with cold water.