Mrs. Roundell's Practical cookery book

pint and a half of good mashed potato. Empty the contents of the frying-pan upon this, and stir well together with a wooden spoon. Add the minced beef by degrees, and moisten with a few spoonfuls of broth or milk. Turn the whole into a wellbuttered mould, and bake until thoroughly hot. Then turn it out, shake some fine raspings over it, and garnish with curls of fat bacon. [Wyvern.] Savoury Jelly. — Take four pounds of leg of beef, a pound of ham, three carrots and two onions sliced, and a bunch of sweet herbs. Put all into two quarts of cold water, and season with pepper and salt. Bring it to the boil, then skim it carefully. Let it simmer for twelve hours. Strain it through a fine sieve, let it get cold, and serve cut into diamonds two inches long. Do not clear the jelly. Beef Roll. — Mince very finely a pound of raw beef-steak, and a quarter of a pound of cooked ham. The meat should he passed through the mincer twice. Add to the minced meat one well-beaten egg, and two ounces of dried and sifted breadcrumbs. Season with pepper and a little salt, and mix all well together with a wooden spoon. Shape the mixture into a roll, tie it up in a cloth, fastening the ends tightly, and boil it for three hours. When cold, glaze the roll. It is good sliced for sandwiches on a journey. In this case, mustard should be mixed with the butter spread on the sandwiches, and, if the mustard has been mixed with water in which horseradish has been boiled, it will be found an improvement. Ox-tail. — Cut the Ox-tail into joints; use only the large ones for the dish, and reserve the small joints for the sauce. Trim away the fat from the upper joints of the tail, and let all the joints lie for a short time in cold water to get rid of any blood. Put the joints in a stewpan with a carrot, a turnip, and an onion, all sliced, a bouquet of herbs, and three sticks of celery. Season with pepper and salt, add enough broth or second stock to cover the pieces of Ox-tail, and simmer till tender. This will take from three to four hours. The small joints should be simmered with the larger ones. When the pieces of Ox-tail are tender, take out the large joints and keep them hot. Boil up the broth, skim, strain, and turn it to a good sauce. Ox-tail is rather insipid, so that either Sauce Robert (page 131) or Sauce Bearnaise should be selected. Arrange the pieces of Ox-tail in a hot dish, and pour the sauce over them. Mushrooms make the best garnish ; some people like glazed onions. Rechauffe Of Cold Beef. — This excellent dish can be made of either cold roast Beef or cold braised Beef, cut into neat slices. First make the sauce. Thicken three gills of broth, strengthening it with an ounce of glaze. Flavour with the stalks and peelings of half a pound of mushrooms, bring to the boil, simmer fifteen minutes, and pass the sauce through a hair sieve, catching up the bits of mushroom. Fry separately in butter the peeled mushrooms coarsely minced, dust them over with flour and moisten with a gill of the sauce, keep over a low fire till the minced mushroom is cooked and the consistency of the mince nearly that of jam.