Soyer's standard cookery

Fill up the middle of the rice border with fried potatoes, and pour the remainder of the sauce round the dish. Hashed Beef. Chop two pounds of underdone beef with a quarter of a pound of suet and two onions, flavoring with pepper, salt, and parsley. Mix well with half a cupful of breadcrumbs and moisten with a cupful of stock. Place the whole in a dish or mold and cover with breadcrumbs moistened with a spoonful of lemon juice. Bake until well browned, and serve with mashed potatoes. Hashed Beef. (Another Method.) Chop together two pounds of lean beef and a quarter of a pound of suet, and add two minced onions and a sprinkling of pepper, salt, and chopped parsley. Thoroughly mix with these half a cupful of breadcrumbs and a cupful of clear stock. Pour the whole into a mold or bowl and sprinkle thickly with crumbs, pouring over them a teaspoonful of lemon juice. Let the whole bake until thoroughly done, and then turn it out on a dish with a border of mashed potatoes. Minced Cutlet (Beef). Pass half a pound of cold roast beef through a meat chopper, then add the breadcrumbs which have been moistened with some highly seasoned boiling stock, and then beaten to a paste — some salt, pepper, cayenne, and a little nutmeg. Moisten the mince with the thick brown sauce and half a well-beaten egg and spread it on a dish to get cold. Take a small portion of the mince at a time and form it into the shape of cutlets on a floured board. When all are ready dip the cutlets into beaten egg and then cover them with dry breadcrumbs which have been well seasoned with salt and pepper, and mixed with a little chopped parsley and finely minced onion. Let the cutlets stand for ten minutes then egg and crumb them again and after being put aside for another ten minutes fry them in a bath of boiling fat. Marinated Beef. Sprinkle well a fillet of beef with salt and let it stand for four hours. Now make a pickle of vinegar, red wine, and water in equal parts, some small onions stuck with cloves, slices of lemon, a few bay leaves, two or three pieces of ginger, and branches of thyme, marjoram, and any other herbs that are liked. Some people add a little gin, but this is not necessary. Boil this pickle and pour it over the fillet of beef, which must be left in it for three days. Each day the pickle is again boiled up and poured over the fillet. On the fourth day remove the fillet and lard it with anchovies cut into thin strips, and then place it in a stewpan or earthenware cooking pot upon a layer of slices of fat bacon. Cover with more slices of fat bacon, moisten with a little of the pickle, and then place a sheet of buttered paper over the whole. While cooking add from time to time a very little of the pickle. When the fillet is done make a sauce by mixing two spoonfuls of flour with a little boiled milk, adding some butter, minced anchovies, and a little of the pickle. Cook this over the fire, strain, add some capers, and pour it , over the fillet. Pickled Steak (Beef). Take about two pounds of rump-steak, place in a deep dish and cover with two sliced onions, twenty-four white peppercorns, six cloves, a teaspoonful of finely-chopped parsley,