In Croquettes.—Proceed as for croquettes of chicken.
Hollandaise.—Cut the meat in fillets and put it in a saucepan, with about two ounces of fat or butter to a pound of meat; set on the fire and stir for ten minutes. Then add a tablespoonful of flour and stir about one minute, with warm water enough to half cover the meat, and boil about five minutes, stirring now and then.
Mix together in a bowl two yolks of eggs, the juice of half a lemon, and two or three tablespoonfuls of the sauce from the saucepan in which the beef is; turn the mixture into the saucepan, stir and mix, add salt and pepper to taste, give one boil, and serve warm.
Broiled.—Cut the meat in slices about one inch in thickness, broil, and serve like steaks.
Au Gratin.—Put two ounces of butter in a saucepan on the fire, and when melted sprinkle into it two tablespoonfuls of bread-crumbs, two or three mushrooms chopped, a teaspoonful of chopped onions, same of parsley, a pinch of allspice, salt, and pepper; stir for about two minutes, add a little broth to make the whole rather liquid. Cut one pound of boiled beef in slices, place them in a tin or silver dish, turn the mixture over them, dust with bread-crumbs; put half a dozen pieces of butter here and there on the top, and bake for about fifteen minutes.
Take from the oven when done, add a few drops of lemon juice all over, and serve warm in the dish in which it was baked.
With a maître d'hôtel, piquante, Mayonnaise, Robert, ravigote, Tartar, or tomato sauce.
Cut it in slices, place them on a dish, spread on them some chopped parsley and slices of pickled cucumbers, and send thus to the table, with either of the above sauces in a saucer to be used with it.
IN MIROTON.
Put a piece of butter the size of an egg in a stewpan (this is for about two pounds), and set it on the fire; when melted, put in it four middling-sized onions, cut in slices when nearly cooked, sprinkle on them a pinch of flour, and stir till it takes a golden color; then add half a glass of white wine, and as much of broth, also salt, pepper, and a little grated nutmeg; boil until well cooked, and till the sauce is reduced; then add the boiled beef, cut in slices, and leave it fifteen minutes; dish it, pour on a few drops of vinegar, and serve.