European and American cuisine

ts a little salt ; toss them up for a few minutes over the fire, then lay in clusters around the meat, and serve with the sauce. Any other vegetables in season may be used in place of the above named. Braised Beef ft la Brussel. — Choose a piece of beef from the middle sirloin weighing from 6 to 8 pounds, remove the bone and fat, then cut some larding pork into long, finger-thick strips, BBBF. 235 chop 1 onion very fine, mix it with 1 tablespoonful salt, 1 teaspoonful pepper, V4 teaspoonful allspice, Vs teaspoonful thyme ; roll the strips of pork in this seasoning. Then make incisions in the meat 1 inch apart, put into each a piece of the pork ; season the meat all over with salt and pepper, roll up tightly, and tie with strings. Chop the bones into small pieces, put into a stewpan, add 2 onions with i cloves stuck into each, 1 carrot, and a large bouquet ; lay the meat on top of this ; add 1 pint red wine and 1 gill of brandy, cover and cook 30 minutes, turning the meat occasionally; then add 1 quart of stock, cover the meat with buttered paper, put on the lid and cook 2½ hours, basting frequently with its own gravy. Take out the meat, place it in a roasting pan, strain the broth, remove all the fat, and pour the broth over the meat ; add Y^ cup currant jelly and Vg cupful red wine, put the pan in a hot oven and roast till well done, basting frequently. When done lift the meat to a warm dish; mix 1 tablespoonful cornstarch with a little cold water, add it to the gravy, stir and cook on top of stove for a few minutes, then strain; pour 2 tablespoonfuls over the meat, garnish with small potato dumplings, and serve with the sauce. Pot Roast. — Pot roast should either be cooked rare or till well done. Choose a nice thick piece of beef from the lower sirloin or cross rib weighing about 4 pounds, season with salt and pepper, tie it firmly with strings into a round shape. Cut 4 ounces larding pork into small pieces, put them in a saucepan large enough to receive the meat, place the saucepan over the fire and fry till the pork is light brown ; then add 2 ounces of butter, put in the meat, cook and turn till the meat becomes a fine brown color ; then add Y2 pint of stock, 1 carrot, and 2 onions, cover and cook till done (about 1 hour for 4 pounds if wanted rare, and 3 hours if well done). If the gravy should boil away add more broth or water, a little at a time. When done take out the meat, remove the fat from the gravy ; mix 1 tablespoonful cornstarch with Y2 cupful water, add it to the gravy, stir a few minutes, then add sufficient stock or boiling water to make a creamy sauce, boil 5 minutes ; strain and pour a little over the meat, dress on a warm dish ; garnish with staffed tomatoes and potatoes tortonia.