The housewife's referee

Boeuf, Filets de, a la Geneve. — Cut the fillets into neat rounds and lard them alternately with bacon, gherkins, and truffles ; and serve them on a potato border, made by boiling a pound of potatoes and rubbing them through a sieve on to the raw yolk of an egg and an ounce of butter. Season the potato with pepper and salt, and a dust of nutmeg. Mix all together in a ball, and when cold, roll it in the form of a border, using a little flour. Put it into a greased tin, brush it over with whole beaten-up egg, mark the sides in designs with a pointed knife, and bake in a moderate oven till a pale gold colour. Serve horseradish sauce with the fillets. Boeuf, Filets a rOthello.— Take two pounds of fillet of beef, and stamp it out in rounds of an inch thick and three inches in diameter ; trim them neatly. Saute them in butter over a clear, quick fire, season them with pepper and salt. Glaze them over as quickly as possible, and place them on scalloped out rounds of fried bread already prepared. Place on the top a slice of pate de foie gras (Phillippe's make is one of the best), which must be cut round and smaller than the fillet, and over all put a thin slice of truffle. Arrange them on the dish and pour over a sauce made with highly flavoured espagnole sauce. Add some of Al worth's tomaito catsup — THE housewife's REFEREE about a tablespoonful — boil up, and add a teaspoonful of Madeira whilst boiling. Brazilian Stew. — Take three or four pounds of lean beef, cut it into neat pieces, and put it into a stewpan with two carrots, two turnips, and two onions, cut up in small pieces. Add a bouquet of herbs, a little pepper and salt, and one gill of vinegar, or a little more if that is not enough to almost cover the contents of the stewpan. Cover the stewpan, shut the lid down tightly and let it simmer gently for about four hours. Bubble and Squeak. — Cut fresh pork in strips, and fry a nice brown ; pour off half the fat (which keep to thicken with flour and gravy). Put in the pan with cold boiled potatoes and cabbage, well mashed together. This should turn out whole, and be served in the middle of the dish, with pork and gravy around it. Calf's Brains in Cases au Gratin. — The brains after being cleansed, boiled, and cut into small collops, must be added to some well-seasoned allemande, bechamel, ravigotte, or maitre d'hotel sauce, previously made hot ; mix them gently in this, and with the preparation fill some paper cases, strew fried breadcrumbs upon the tops ; push in the oven for a few minutes ; dish up the cases on a napkin with fried parsley, and serve hot. Note. — Ham, tongue, truflles, mushrooms, or any kind of pickles may be added in small quantities. Calf's Brains on Toast. — Beat three eggs light ; add salt, pepper, and parsley. Take some brains after they have been soaked for a quarter of an hour, and drop them into boiling water, into which a little salt and vinegar has been put. The brains should be boiled hard for ten minutes, and then thrown into iced cold water. When well cooled, break them up, and stir in the eggs and seasoning. Have ready two ounces of butter in a frying-pan, pour in the mixture, and stir rapidly for two minutes until it looks like stirred eggs. Have ready six or eight rounds of fried bread, and heap the brains on them .