Cut cold roast beef in slices, put gravy enough to cover them, add two tablespoonfuls of wine or catsup. If there is not enough gravy, make more by putting hot water and a good bit of butter, with a spoonful of browned flour. Let it stew gently. If liked, a sliced leek with a bunch of parsley may be added. Serve mashed potatoes with it. This is equal to beef a la mode.
GLAZING FOR TONGUE, HAMS, ETC.
Boil a shin of beef and a knuckle of veal for twelve hours in three or four quarts of water. Put in spices, herbs, and vegetables, the same as for soup; keep it boiling till it is reduced to a quart, then strain through a sieve and put away for use. This makes fine gravies, and is extremely useful to finish off baked hams, tongues, and cold roasts.
BRAISED TONGUE WITH ASPIC JELLY
Boil the tongue until tender, then place it in a stewpan with two onions, a head of celery, four cloves, and salt and pepper; cover it with the liquor it was boiled in; add to it a glass of brandy, a tablespoonful of sugar, a blade of mace, a bunch of thyme, and a bunch of parsley. Let it simmer gently for two hours. Take out the tongue, strain the liquor it was boiled in, and add to it a box of Cox’s gelatine which has been soaked in a goblet of cold water. Heat it and pour over the tongue. Serve cold.
SEASONING FOR SAUSAGE MEAT
Chop up and run your sausage meat through the cutter, and to every pound of the ground meat, allow a tablespoonful of salt, a teaspoonful of mixed black and red pepper, a quarter of a teaspoonful of saltpetre, and a half cup of sage and sweet marjoram. If you prefer it you may substitute for the sage some thyme and summer savory.
SEASONING FOR STUFFING VEAL, PIG OR TURKEY
When much seasoning is required it is well to keep it prepared on hand. It should always be kept well stopped. Dry a pound of salt; grind an ounce of white or black pepper; dry and powder two ounces of thyme and one of sweet marjoram; grate one ounce of nutmeg, and mix with half a pound of bread crumbs dried in a slow oven, three eggs, a quarter of a pound of butter or suet, and a cup of finely chopped parsley.
LIVER AND HAM FORCEMEAT FOR STUFFING