Soyer's standard cookery

thyme and marjoram mixed, a tablespoonful of salad oil, and two or three tablespoonfuls of tarragon vinegar. Let the steak steep in this marinade from twelve to twenty-four hours, turning frequently. When ready to cook drain the steak, wipe it well and grill quickly over a clear fire until nearly done. Strain the marinade into a stewpan, boil it up, add salt to taste, put in the steak, and let it simmer very gently for about twenty minutes. Rolled Beef. Take about two pounds of tender steak (cut in one piece), flatten it out with a rolling-pin, and trim off the fat; flour the meat, and spread it with a forcemeat made as follows: — Mix six ounces of fine breadcrumbs with two ounces of finelychopped suet, a teaspoonful of dried mixed herbs, a tablespoonful of minced parsley, a teaspoonful of chopped onion and the same quantity of fat bacon finely-minced, a little grated lemon peel, and a liberal seasoning of pepper and salt and a dust of cayenne; moisten the dry ingredients with sufficient beaten egg (or milk will do) to make a fairly stiff paste. Roll up the meat, tie it with narrow tape at each end and in the middle, and put it on to a baking tin; pour a little melted dripping over it, and place some unmelted dripping round the meat, and bake it in a moderately hot oven until it is nicely browned; the meat must be basted frequently, and if it is inclined to brown too quickly, place a piece of greased paper over it. When done remove the tapes and pour some brown sauce which has been thickened with flour, over the meat, and also round the dish. Rolled Beef in Jelly. Cut some fairly thin slices from a piece of cold roast beef, spread them with a layer of potted ham (or cold boiled bacon), and roll them up and tie with thin white twine. Rub a stewpan over with some fresh beef drippings, and put in a small onion (sliced), a few thin pieces of carrot and turnip, and the little rolls of beef, cover with greased paper and fry for six minutes. Then pour in a small quantity of stock (not enough to cover the meat) and let the meat cook very gently for an hour. On taking it out of the stewpan, place it on soft paper, and when it is cold remove the twine. Put a small onion into a saucepan with a pint of cold water, two cloves, a few thin strips of lemon-peel and a little salt and pepper, and let the water simmer for half an hour. Add a large teaspoonful of strong colored gravy, one tablespoonful of tarragon vinegar and stir in three-quarters of an ounce of French gelatine, and when the latter has melted, strain through muslin into a bowl. Pour a small quantity of the jelly into a plain round mold, and when it is firm arrange some little pieces of pickled cauliflower, slices of pickled gherkins and strips of French beans (which have been dipped into liquid jelly), on it, and as soon as the vegetables are set fill up the mold with the rolled beef, and when the remainder of the jelly shows signs of setting, pour it over the meat. The following day turn the jelly on to a dish covered with a paper d'oyley, and garnish it with pieces of fresh parsley. Sauerbraten (Beef).