Mrs. Roundell's Practical cookery book

Serve Pommes de terre d V Americaine, made by boiling the potatoes till nearly done, then slice them in thick slices, and simmer them in half a pint of white sauce made with milk previously flavoured as for Bread Sauce, with onion, herb pepper, and salt. Just before serving stir into the potatoes, off the fire, the yolk of an egg, a tablespoonful of minced parsley, and a pat of butter the size of a shilling. Add a few drops of lemon juice. Leg Of Mutton a la Bretonne. — Cover the joint thoroughly with water, bring it gradually to the boil, and let it simmer gently for half an hour. Then lift it out, and without a moment’s delay put it on the spit. Roast it for an hour and a quarter, or, if liked very well done, for an hour and a half. Whilst the mutton is roasting peel an eight-ounce Portugal onion, cut it into eight equal pieces, blanch them, cool and drain them, and put them into a stewpan with an ounce of butter, a saltspoonful of salt, and the same of castor sugar. Fry until turning colour over a low fire, add a gill of the water the mutton was boiled in, and one ounce of glaze. Simmer till the onion is quite cooked, and pass it through a hair sieve. Keep it warm in the bain-marie. Fill a pint measure with white haricot beans, put them into a stewpan with the water the mutton was cooked in, reduced by boiling to a quart, add a teaspoonful of salt, bring it to the boil, and then simmer gently till the beaus are tender. Drain them, put them back in the stewpan, and mix the onion puree into the beans. Heat both thoroughly, LEG OF MUTTON A LA BRETONNE lay the vegetables in a hot dish, place the mutton upon them, and pour the gravy round it. Fillets of Beef au Raifort. — Mince a tablespoonful of horseradish and the same of green chilis, and mix them with a teaspoonful of mustard flour into two ounces of butter. Season the beef with a little salt or spiced salt, and with a knife spread the mixture on both sides of each fillet. Grill the fillets on a gridiron over a sharp fire, turning each four times. Serve on a very hot dish, adding the juice of half a lemon mixed with a dessertspoonful of walnut ketchup. Fillets of Beef aux Anchois. — Cut the beef into oval fillets three and a half inches long, two and a half wide, and three-quarters of an inch thick, and cut for each a slice of fat the size of and twice the thickness of a half-crown. Let the fillets marinade all night. Take a small saute-pan, melt half an ounce of butter in it over a brisk fire, and fry the fillets one by one, four minutes on each side, being careful that the butter does not burn. Fry the fat by itself last. Drain the fillets and arrange them on a hot dish with a slice of fat between each. Lay two fillets of anchovy on each fillet. For the sauce drain and wipe two anchovies, pound and pass them through a sieve, add the anchovy pulp to half a pint of good veloute sauce, heat it up, and just as you serve it stir in, off the fire, the yolk of an egg. Serve very hot in a boat.