One sees this dish at almost every dinner party. Many order it already cooked from the 7-eshiiiratetir, but his price is heavy, being usually ten dollars for ten persons. It may be bought from the butcher for one dollar a pound, and three pounds are quite sufficient when this dish is to be served as one course. The fillet is the under side of the loin of beef — the tenderloin. The skin and fat should be removed with a sharp knife, and also every shred of muscle and ligament. If the fillet is not then of a good, round shape, skewer it until it is so^ Lard the upper surface (see "Larding.") Dredge well with salt, pepper and flour, and place it without water in a small pan. Put in a hot oven for thirty min- 144 ^'-^^ PATTERN COOK-BOOK. utes, leaving* it the first ten minutes on the lower part of the oven, and then placing it on the grate for the re- mainder of the time. This is served with the following sauce. MUSHROOM SAUCE. One forty-cent can of French mushrooms. Two cupfuls of stock. Two table-spoonfuls of flour. Four table-spoonfuls of butter. Salt and pepper to taste✪ Mushroom Sauce. Heat the butter, and when hot, add the flour and stir until very brown. Gradually add the stock, setting the pan back out of the fierce heat. When these ingredients are well stirred together, boil up once, add the liquor from the mushrooms, and also the salt and pepper, and simmer gently for twenty minutes. Skim off any oil that may rise to the top, add the mushrooms, simmer for five minutes more, pour the sauce over the beef, and serve at once. BRAISED BEEF. This mode of cooking is particularly well adapted to the cheaper pieces of meat, or those that are lacking in flavor and are tough. Braising is properly done when vegetables and herbs are used for seasoning meat and gravy, although these are sometimes omitted and the meat still said to be braised. This receipt calls for six pounds of beef. Spread in the braising-pan one-fourth of a pound of salt pork, cut in slices, and over this spread two table-spoonfuls each of chopped onion, carrot, turnip and celery. Lay the meat on this bed, and dredge well MEATS. f45 with salt, pepper and flour. Cover, and put in a moder- ately hot oven for half an hour. At the end of this time add a pint and a-half of water, or if you have it, of soup- stock, basting the meat with some of the liquid, and again dredging with salt, pepper and flour. Cook for four hours, basting every quarter of an hour. At the end of two hours add another pint of stock or water ; also mix two table-spoonfuls of corn-starch with half a cupful of cold water✪ Braised Beef, and stir this into the juices in the bottom of the pan. Cook the meat for the last half hour without a cover, as it should be of a delicate brown. Place it in the serving-dish ; then strain the gravy in the pan, sea- soning it with salt and pepper if necessary, and pour part of It on and around the beef, serving the rest in a sepa- rate dish. A POT ROAST. ✪ Pot Roast

AI-modernized reading of the original text

One sees this dish at almost every dinner party. Many order it already cooked from the restaurateur, but his price is heavy, being usually ten dollars for ten persons. It may be bought from the butcher for one dollar a pound, and three pounds are quite sufficient when this dish is to be served as one course. The fillet is the under side of the loin of beef — the tenderloin. The skin and fat should be removed with a sharp knife, and also every shred of muscle and ligament. If the fillet is not then of a good, round shape, skewer it until it is so. Lard the upper surface (see "Larding.") Dredge well with salt, pepper and flour, and place it without water in a small pan. Put in a hot oven for thirty min- utes, leaving it the first ten minutes on the lower part of the oven, and then placing it on the grate for the remainder of the time. This is served with the following sauce. MUSHROOM SAUCE. One forty-cent can of French mushrooms. Two cupfuls of stock. Two table-spoonfuls of flour. Four table-spoonfuls of butter. Salt and pepper to taste. Heat the butter, and when hot, add the flour and stir until very brown. Gradually add the stock, setting the pan back out of the fierce heat. When these ingredients are well stirred together, boil up once, add the liquor from the mushrooms, and also the salt and pepper, and simmer gently for twenty minutes. Skim off any oil that may rise to the top, add the mushrooms, simmer for five minutes more, pour the sauce over the beef, and serve at once. BRAISED BEEF. This mode of cooking is particularly well adapted to the cheaper pieces of meat, or those that are lacking in flavor and are tough. Braising is properly done when vegetables and herbs are used for seasoning meat and gravy, although these are sometimes omitted and the meat still said to be braised. This receipt calls for six pounds of beef. Spread in the braising-pan one-fourth of a pound of salt pork, cut in slices, and over this spread two table-spoonfuls each of chopped onion, carrot, turnip and celery. Lay the meat on this bed, and dredge well MEATS. f45 with salt, pepper and flour. Cover, and put in a moderately hot oven for half an hour. At the end of this time add a pint and a-half of water, or if you have it, of soupstock, basting the meat with some of the liquid, and again dredging with salt, pepper and flour. Cook for four hours, basting every quarter of an hour. At the end of two hours add another pint of stock or water ; also mix two table-spoonfuls of corn-starch with half a cupful of cold water, and stir this into the juices in the bottom of the pan. Cook the meat for the last half hour without a cover, as it should be of a delicate brown. Place it in the serving-dish ; then strain the gravy in the pan, seasoning it with salt and pepper if necessary, and pour part of It on and around the beef, serving the rest in a separate dish. A POT ROAST.

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Mushroom SauceBraised BeefPot Roast

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