Mrs. Maclurcan's cookery book

Mode.— Cut the onion in very thin slices and fry in a little butter, get a nice piece of beef with not too much fat, cut your bacon in thin strips, and with a larding needle run it through the beef in about six or eight different places, if no larding needle cut holes and put in the bacon, cut scores in the beef and put in part of the herbs that have been moistened with vinegar, tie up your beef with a piece of tape to keep it in a roll, put it in a saucepan that will hold it, stew the remainder of the herbs and onion over the beef, cover with water, cut up the vegetables and stew with the beef for two hours ; do not let it boil hard as the beef becomes tough. 199— MINCED BEEF AND POACHED EGGS. Remains of cold beef Salt and pepper A little ham or bacon Butter Eggs. Mode. — Put your beef and ham through a mincing machine, then put about a teaspoonful of butter, and a tablespoonful of water into a saucepan with the mincemeat; add a little Maconochie's sauce, season nicely with salt and pepper, allow it to simmer just while you are poaching the eggs, put it on a small hot dish with pieces of toast ; then lay on the eggs and serve at once. 200— GRILLED STEAK OR CHOPS. Mode. — Get a nice piece of fillet steak about an inch and a half thick, put it on a grill over a nice clear fire, grill for about ten to fifteen minutes according to how you like it done ; put it on a hot dish, sprinkle it with pepper and salt, and spread a little butter on it, allow it to stand in the oven for a minute or two until the butter is melted. Do the same with chops. 201— HAMBURG STEAK No. 1. 1 lb steak A few herbs 1 small onion Pepper and salt. ^ Beef Entrees. Mode. — Put the steak and onion through a mincing machine, mix with it the herbs, pepper and salt, put some dripping (about a tablespoonful) into a frying pan, then form the mince into flat steaks, put them into a pan and brown, then turn them very carefully to the other side, when that is nicely browned put on to a hot dish, dredge a little flour, and pepper and salt, into the pan, put in a little water, allow it to simmer for a minute or so, then pour the gravy over the steaks. 202— PORTEEHOUSE STEAKS (Larded). ' • 1 porterhouse steak (see 1 onion note at foot) A little dripping 2 ozs. fat bacon Water 1 carrot Pepper and salt 1 turnip A teaspoonful of N.Q.M.E. Co.'s extract of beef. Mode. — Cut the bacon into long narrow strips, and lard the steak only on one side ; cut the vegetables into pieces about a quarter of an inch long, place them in a pie-dish with some dripping, pepper and salt, then lay the steak on the larded side up, pour a little water in, then bake for three quarters of an hour ; take up the steak and put on a hot dish ; Mix the Liebig with the gravy and strain it over the steak. Note. — A porterhouse steak is cut from the sirloin about one and a half inches thick throughout, must contain the bone (chine bone) and should have the undercut. Mode — Slice the onion, put it mto the saucepan with the butter and fry a nice brown ; cut the steak into pieces of about two inches long and one and a half inches wide ; 203— STEWED STEAK. ] oz. of butter 1 onion J pt. water 6 cloves 1 lb. good steak 1 teaspoonfulN.Q.M.E. Go's. extract of meat Beef Entrees,