En Bellevue.—This is the best way to serve it cold. It may be served whole, or part of it, that is, what is left from the preceding dinner. For a supper or lunch, it is the most handy dish, as it can be prepared in advance. Make some meat jelly or calf's-foot jelly, put a thickness of about three-quarters of an inch of it in a tin dish or mould, large enough to hold the fillet; then place on ice to cool, and when congealed and firm enough, place the fillet on it, the larded side downward; fill now with jelly till the fillet is covered, and have a thickness of about three-quarters of an inch above it.
The fillet must not touch the sides of the mould, but be perfectly enveloped in jelly. If the thickness of jelly is even on both sides and all around, it is much more sightly. When the jelly is perfectly congealed and firm, place a dish over the mould, turn upside down, and remove it. Serve as it is.
As a tenderloin is very expensive and rather difficult to get, buy a fine piece of ribs, cut the fleshy part of the shape of a tenderloin, and prepare it as directed above; it makes an excellent and sightly dish. The bony part with the rest of the flesh is used to make broth.
RIBS.
With Vinegar.—Put two tablespoonfuls of fat in a saucepan, and set it on the fire; when melted, put the beef in; say a piece of three pounds, from the round, rump, or rib-piece; brown it on every side; add one gill of vinegar, salt, and a teaspoonful of pepper, cover the pan, and keep on a rather sharp fire for fifteen minutes; then add one carrot and one onion, both sliced, a stalk of thyme, three cloves, two bay-leaves, and six pepper-corns, a pint of broth, and same of water; boil gently till done; dish the meat, strain the sauce over it, and serve.
Ribs may also be broiled like steaks, and served either with a maître d'hôtel, mushrooms, potatoes, or water-cress. The low cuts of beef are generally used to make broth, or stewed.
STEAKS.
The best piece of beef for a steak is the tenderloin.
What is called a porter-house steak is the tenderloin, sirloin, and other surrounding parts cut in slices.
A steak should never be less than three-quarters of an inch in thickness.