a, skewer; b, carrot; c, turnip; d, beef; e, carrots and turnips.
With Carrots and Turnips.—Remove the twine, and place the piece of beef on the middle of a dish, with carrots and turnips, cut with a fruit-corer, prepared au jus or glazed, and arranged all around it; also, some skewers run through pieces of carrot and turnip, and then stuck in the piece of beef. (See cut p. [174].) Serve warm.
With Brussels Cabbage, or Sprouts.—Serve the beef as above, surrounded with sprouts au jus, and also ornamented with skewers run through sprouts, with a piece of turnip between each.
In Bourgeoise.—Serve the piece of beef warm, decorated if handy, and surrounded with fried potatoes cut with a vegetable spoon or in fillets, and gravy spread over the whole.
If not decorated, a few sprigs of parsley may be spread on the beef.
With Onions.—Serve the beef as above, and surround it with glazed onions.
With Celery.—When served as above, the meat is surrounded with a purée of celery.
With Cauliflowers.—Serve warm, with a garniture of cauliflowers all around. It may be decorated with skewers.
With Chestnuts.—Glaze chestnuts as for dessert; run the skewers through a chestnut first, then through a fried potato, and then through a slice of carrot, and stick one at each end of the piece of beef; put chestnuts all around, spread some gravy over the whole, and serve warm.