Harper's cook book encyclopædia

Chop into tiny bits enough lean roast beef to make two cupfuls. Cook together in a saucepan a table-spoonful of butter and two of flour, and when these are blended pour upon them two cupfuls of milk, to which you have added a pinch of baking-soda. Stir to a smooth sauce, then add the minced beef and remove from the range. Beat in a few drops of onion juice, a dash each of paprika and nutmeg, and salt to taste. Set aside until very cold, then mould into small croquettes. Roll each croquette in beaten egg, then in cracker dust. Set all in the ice-box for two hours, then fry in deep, boiling fat. Drain free of grease in a hot colander. Beef, Curried. — Fry three onions cut into slices. Pour over them a little stock, add a sour apple, and simmer till tender. Rub the mixture through a fine sieve, add a tablespoonful of curry-paste, a table-spoonful of ground rice, and as much stock as is required to make the sauce. Stir it over the fire till smooth and thick, put in the dressed beef, cut into neat slices, simmer very gently for a short time, and serve with boiled rice. Beef Fillets Mignons aux Olives (in chafing-dish). — The fillets cut from the porter - house steak must be nicely rounded, dipped into very good olive oil, sprinkled on both sides with very little salt and half the quantity of pepper. Do not use the hot- water pan. Put in the chafing-dish two table-spoonfuls of butter ; melt it, do not brown it ; add the fillets ; cook them four minutes on each side. Do not cover, and take care to keep the flame at a moderate height. Prepare two dozen of olives in the following way : Take the stones out of the olives, being careful to retain their shape ; put them three minutes in boiling water ; drain them well in a napkin. Remove the fillets from the chafing-dish and place them on a hot platter. Put the olives in the gravy of the fillets for five minutes and serve them around, and the gravy over. These fillets mignons with olives make also an excellent entree cooked in a cocote. Take care to turn the meat with a flat utensil, so that it retains its juice. Beef, Fillet of, Normandie. — With a sharp- pointed knife remove every part of skin and sinews of a fillet of beef of about 5 lbs. Cut in very narrow strips, a finger's length, 1 lb. of larding-pork. Place them in a bowl of ice - water with a mediumsized larding-needle ; lard the top of the fillet in regular rows, half an inch apart. When done, trim with a pair of scissors. Butter a bakingpan all around with two table-spoonfuls of butter, put in it all the remaining parts of the larding-pork, two medium-sized onions, two carrots, the root of a stalk of white celery, two sprigs of parsley, all sliced very thin. Rub all over the fillet one teaspoonful of salt, one salt - spoonful of black pepper; place it in the pan, and put on top one table -spoonful of butter divided in small pieces. Have a piece of white paper, butter it on both sides, cover the pan with it, bake in a hot oven. After thirty minutes, baste and add one gill of good broth, cook thirty minutes more, baste twice during the last half-hour. Remove the fillet in a warm platter and keep it warm in the oven with open door Beef, Galantine Beef Heart