TO USE UP COLD MEAT
Take a fresh celery, wash it well, and remove the green leaves. Let it boil till half-cooked in salted water. Drain it on a sieve, and then cut it lengthways, and place minced meat of any kind, well seasoned, between the two pieces. Tie them together with a thread and let them cook again for a quarter of an hour, this time either in the same water and gently simmered, or in the oven in a well-buttered dish. Other people, to avoid the trouble of tying the two halves, spread the mince on each half and cook it in the oven, laid flat in a fireproof dish. In this case put a good lump of butter on each portion of mince.
[L. Verhaeghe.]
FLEMISH CARBONADE
Put two onions to color in butter or in hot fat. Then add to them the beef, which you have cut into pieces the size of a small cake. Let it cook for a few minutes, then add pepper, salt, a carrot sliced, and enough water to allow the meat to cook gently by the side of the fire, allowing one and one-half hours for one and one-half pounds of meat. Ten minutes before serving add to the sauce a little meat-juice or Liebig. You may at the same time, if it is wished, cook potatoes with the meat for about twenty minutes. Serve it all in a large dish, the meat in the center and the potatoes round. The sauce is served separately, and without being passed through the sieve.
[L. Verhaeghe.]