The Ideal cook book

Chop the suet finely, and rub into the flour with your hands, sprinkling a little salt, then mix with water to a smooth paste; roll the paste to the eighth of an inch; line a quart pudding basin with the paste; cut the steak into thin slices, flour them, and season with pepper and salt ; put the oysters and the liquor that is with them into a saucepan and bring it to the point of boiling ; then remove from the fire, and strain the liquor into a basin ; then cut off the beards and the hard parts, leaving only the soft, roll the slices of steak, filling the basin with meat and oysters; pour in the stock and liquor from the oysters. Cover with paste and boil three hours. N.B.—Be sure the water is boiling before putting the pudding in. 134. Fillets of Beef (with Olives)—Ingredients—A piece of rump steak, pepper, salt, olives, onions, flour, stock, sauce. Take a piece of rump steak, cut it into slices three-eighths of an inch thick, and trim them into shape. Melt plenty of butter in a baking-tin, lay the fillets of beef in this, and let them stand in a warm place for an hour or so; then sprinkle them with pepper and salt, and fry them in some very hot butter, 54 THe Dommion Cook Boox. turning them to let both sides take color. Stone a quantity of olives, and parboil them. Fry some onions a brown color in butter, add a little flour, and, when that is colored, as much stock as you want sauce, pepper, salt, and spices to taste. Let the sauce boil, then strain it, add the olives, and serve when quite hot, with the fillets in a circle round them. 135. Grenadins of Beef—Ingredients—Rump steak, lard, bacon fat, rich stock or gravy, onions, turnips, butter, flour, milk, pepper, salt, and nutmeg. Cut some rump steak in slices a little more than half an inch thick, trim them all to the same size in the shape of cutlets, and lard them thickly on one side with fine lardoons of bacon fat. Lay them out, the larded size uppermost, into a flat pan, and put into it as much highly-flavored rich stock or gravy as will come up to the grenadins without covering them. Cover the pan, and place it in the oven to braise gently for an hour Then remove the cover, baste the grenadins with the gravy, and let them remain uncovered in the oven till the larding has taken color ; they are then ready. Take equal quantities of carrots and turnips, cut into the shape of olives. Boil all these vegetables in salted water, then melt a piece of butter in a saucepan, add a tablespoonful of flour, stir in sufficient milk to make a sauce, add pepper, salt, and a little grated nutmeg, Put all the vegetables into this sauce, of which there should be just enough to hold them together ; toss them gently in it until quite hot. Dress them in the middle of a dish, round them dispose the grenadins in a circle, and, having removed the superfluous fat from their gravy, put this round the grenadins, and serve. 136. Beefsteak Pie—Ingredients—Forcemeat, 2 oz. of fat bacon, 2 oz. of bread-crumbs, parsley, thyme, a small onion,’mushrooms, seasoning for forcemeat, salt, pepper and nutmeg, 2 eggs, a tender rumpsteak, shallot, gravy. Make some forcemeat with two ounces of fat bacon, two ounces of bread-crumbs, a little chopped parsley, thyme, a small onion and some mushrooms; add seasoning of salt, pepper and nutmeg, pound in mortar, moistening with the yolks of two eggs. Take a tender rump steak or the under cut ofa sirloin of beef, cut it in thin slices, season with salt, pepper, and a little shallot. Roll each slice like a sausage with some forcemeat inside, border a pie dish, put in the beef and forcemeat, fill it up with good gravy, flavored with Harvey sauce. Cover with puff paste ; Meats. ) 55 bake in a moderate oven. Make a hole in the top, and add some reduced gravy. % 137. Fillets of Beef (a la Chateaubriand)—Ingredients— A piece of sirloin of beef, pepper, salt, oil.