Savory stew of beef
Cut two pounds of raw lean beef into very small strips, almost like straws, with a keen blade. Put into a saucepan; cover with cold weak stock, or, if you have none, with cold water, and cook slowly two hours. Put into another saucepan a cupful of rich brown stock, one small onion chopped fine, a little grated nutmeg, cayenne pepper and the juice of half a lemon; boil these ingredients a few minutes and mix with the beef, adding a little browned flour if necessary. Dish upon a hot platter, lay triangles of fried toast about the base, and serve.
Roulades of beef
Cut two pounds of lean steak into pieces about five inches long and half as wide, and less than half an inch thick. Make a forcemeat of cooked sausage, chopped fine, and mixed with one-fourth as much fine, buttered and seasoned bread-crumbs. Place two tablespoonfuls of this mixture on each piece of meat, roll them into the shape of a small cylinder, and sew both ends with fine thread. Let them brown in butter in a frying-pan, then put them into a saucepan with the juice of a lemon, two cupfuls of brown stock, a carrot and an onion, sliced, and salt and pepper to taste. Cover closely, and cook for two hours. Transfer to a hot platter, clip and draw out the thread; thicken the gravy left in the saucepan with browned flour, add a little Worcestershire sauce and a glass of sherry; boil up once and pour over the roulades.
How to use up the cold tongue
Cut cold boiled beef-tongue into dice. Make a roux in a saucepan with two tablespoonfuls of butter and the same amount of flour, salt, pepper, and the juice of half a lemon. Add a cupful of strained tomato. Simmer slowly for ten minutes. Strain, return to the saucepan, lay in the tongue and let it stand where it will keep hot without boiling for five minutes. Serve in a hot platter.
This is still better if made of fresh beef’s tongue.
Galantine
Cut a strip of lean veal from the loin or the breast, about six inches wide and twice as long. Prepare a forcemeat of cooked ham, chopped mushrooms, any scraps of poultry you may have, the yolks of two hard-boiled eggs, one-third as much crumbs as you have meat, season with paprika and grated onion.
Lay this forcemeat in the center of the veal, roll up carefully, wrap in cheese-cloth and sew up closely. Lay it in a plate in a kettle, cover with cold water, add one-half teaspoonful of salt, one bay leaf and a sprig of thyme, cover and boil for fifteen minutes. Then put it at one side of the fire where it can only simmer for two hours. When done set aside, with a plate upon it and a heavy weight upon the plate, until next day. Clip the threads, unwrap the meat and serve, garnished with cress and nasturtiums. Cut perpendicularly.