European and American cuisine

Fish Border.— Butter a border form and fill it with the above cream fish forcemeat, set the form in a pan of hot water, let the water reach one third up the form, cover with buttered paper and bake in medium-hot oven till firm to the touch ; remove, turn the border on to a round dish, put a lobster Newburg or a lobster ragout or creamed oysters in center, and serve. Fish Timbales. — Butter some timbale forms, fill them with the cream fish forcemeat, set the timbales in a pan of water, let the water reach one third up the forms, cover with buttered paper, and bake till firm to the touch ; remove, unmold, and serve with fine hollandaise sauce. Fish cream forcemeat is also used to decorate fish fillets ; it may also be colored pink. Beef, Braised. — Select a piece of beef of 4 pounds from the rump, see that 'one side is covered with fatremove the bone; season the meat with 1 tablespoonful salt, 1 teaspoonful pepper, roll it up and tie it firmly with 3 strings ; saw the bone into small pieces, lay in a saucepan with 2 ounces larding pork, 2 ounces raw bam, 2 onions, 1 carrot, both cut into pieces ; add a bouquet, put the meat on top of this ; add 2 quarts stock or broth. Cover the meat with buttered paper, put on the cover, place the saucepan over the fire. As soon as it boils, draw to side of stove, and let simmer 3 hours ; then take the meat out, lay it in a roasting pan with a little broth ; strain the remaining broth through a clean cloth, remove every particle of fat, return the broth in an uncovered saucepan to the fire, reduce it by boiling to 1 pint. Remove the strings from the meat, pour over the broth, place in a hot oven, and roast 30 minutes (basting frequently), when the broth will have become a half glaze. Lay on a warm dish, add to the gravy in pan 1 cupful boiling water, scrape all the brown part loose from the bottom and side of pan, and mix it with the gravy. Melt 1 tablespoonful butter in a saucepan, add 1 tablespoonful flour, stir and cook 2 minutes ; add the gravy from the pan (if too thick add more boiling water), stir and cook 5 minutes ; add the juice of 1 lemon, 1 teaspoonf ul sugar ; pour a little of the sauce over the meat, and serve the remainder in a sauce bowl. Garnish the meat with 1 pint of cooked carrot balls, 1 pint of small white cooked onions, and 1 pint of small potato balls, cut out with a vegetable cutter and boiled (see Vegetables). In place of lemon juice y^ pint white wine may be used ; it is then called Braised Beef & la Flamande. Braised Beef ft PAmfiricaliie. — Take a piece of beef from the cross ribs, lower sirloin, or upper roand, weighing from 4 to 6 pounds, season with salt and pepper. Gut Vs pound suet into small pieces, put it in a saucepan over the fire, and fry light brown ; put in the meat, turn frequently and cook till it has obtained a light brown color all over ; then add 1 pint of boiling water, cover and cook slowly 2 hours. Remove the meat, strain and free the gravy from fat, return it to the saucepan, adding 1 can tomatoes; as soon as it boils, put in the meat, and cook till tender. When ready to serve, place the meat on a hot dish, strain the sauce, and serve with mashed potatoes.