Mrs. Maclurcan's cookery book

Mode. — Cut the steak or beef in thin squares of about three inches ; make a stuffing of the onion chopped very fine, chopped, parsley, olives, breadcrumbs, a tablespoonful of, butter, pepper and salt ; put a little of this in the squares of beef, and roll, sew up with fine cotton, roll each in flour, and pack them tightly in a saucepan with about a table- Beef Entrees. spoonful of butter, shaking them occasionally so as not to burn them, when nicely brown cover with water or stock, or a little beef extract in water ; put in the stones of the olives and allow to simmer for an hour and a half . The longer they cook the better. Strain the gravy and thicken with a little more flour if required. 193— STUFFED STEAK OE BEEF. 1 lb. steak or remains of an underdone sirloin. Breadcrumbs Parsley 1 egg Pepper and salt Eschalots A little ketchup. Mode. — Cut your steak or beef in slices about a quarter of an inch thick, beat them to make them level, brush over with an egg ; sprinkle the breadcrumbs, chopped eschalots and parsley, pepper and salt ; roll them and lay them closely together in a saucepan, cover with water or stock, well seasoned, put in a tablespoonful of ketchup and boil for two hours slowly. Thicken the gravy with a little flour. 194— KIDNEY A LA MILANESE. 4 ozs. butter 1 onion 2 ozs. tomato sauce 1 ox kidney 1 dessertspoonful chopped Pepper and salt, parsley Mode. — Roll the butter in flour, and fry a golden color; add a pint of stock and the tomato sauce, the onion (chopped very finely), and the kidney sliced very thin. Stew this over a slow fire for forty minutes, add half a pint claret and a tablespoonful of fiour, and stir for ten minutes. Serve with mashed potatoes. 195— MINCED KIDNEY ON TOAST. 1 ox kidney 2 ozs. butter 2 eggs A little chopped parsley Salt and cayenne. , Beef Entrees. Mode. — ^Put the kidney through the mincing machine, put into the saucepan with the butter and allow to simmer until the kidney is cooked, stirring all the time ; then add the chopped parsley, a little cayenne and salt, then add the two eggs, which have been well beaten, stir over a fire for about ten minutes and serve on hot toast. This is a nice breakfast dish. 196— DEVILLED KIDNEYS. 1 ox kidney Cayenne A little mustard Butter and salt. Mode. — Cut the kidney in slices about half an inch thick, score with a sharp knife, mix the mustard with the butter, cayenne and salt \ put this mixture into the scores and spread w^ell over the kidney, and then grill over a nice clear fire. Serve at once, as devilled kidneys get very hard if left standing. 197— STEWED KIDNEY. 1 ox kidney 4 cloves 1 onion Flour and butter Pepper and salt. Mode. — Slice the onion and cook it in the butter, put in the cloves ; cut the kidney in small dice, shake a little flour over it, also a little pepper and salt, put in the saucepan and allow to stand by the fire for about a quarter of an hour ; then add a cupful of water, and simmer for an hour. Serve with mashed potatoes. A little bacon stewed with the kidney is an improvement. 198— BEEF 3 lbs. thick flank of beef Few slices of bacon Black pepper 1 onion 1 carrot 1 turnip A LA MODE. 2 sticks celery (if obtainable) Pepper and salt I cup vinegar Heaped up teaspoonful of chopped herbs, cloves and allspice. Beef Entrees.