½ teaspoonful mixed allspice and mace.
Juice of a lemon.
1 glass wine—claret or sherry.
3 table-spoonfuls butter for frying, unless you have very nice dripping.
Drain the liquor from the mushrooms and slice them. Fry the slices of meat five minutes in the hot butter or dripping. Take them out and put into a tin pail or inner compartment of a farina kettle. Pour warm, not boiling, water into the outer vessel, cover the inner and set over the fire while you fry the mushrooms, then, the onion, in the fat left in the frying-pan. Drain them and lay upon the meat in the inner sauce-pan. Have ready in another the broth, spiced and seasoned, and now pour this hot upon the meat and mushrooms. Cover closely and simmer for fifteen minutes. Strain off the gravy into a saucepan, thicken; let it boil up once; add wine and lemon-juice, and when it is again smoking hot, pour over the meat and mushrooms in a deep dish.
Some strips of fried toast are an acceptable addition to this ragoût. These should be laid on the heap of meat.
I have also varied it satisfactorily, by putting in sliced hard-boiled eggs. It is a good entrée at dinner, and a capital luncheon or breakfast-dish.
A Mould of Calf’s Head.
A cold boiled calf’s head freed from bones and cut into thin slices—or so much of it as you need for your mould.