The Swedish, French, American cook book

Take a nice piece from the porterhouse roast; remove the fillet and cut the bone down, so that it will stand on a pan nice and steady; sprinkle with pepper and salt; put in a pan with a little water, some onions, and carrots; roast, according to size of the beef, in a hot oven — a 6- to 7-pound roast about one to one and half hours. When done, put on a platter, garnish with macedoine vegetables all around in the brown sauce made by skimming the fat from the pan; add half cup hot stock; flavor with beef extract; color with kitchen bouquet; strain it and pour it all around the platter. Serve as a joint for dinner. N. B. — Beef roasted in this way is named according to what it is garnished with. If garnished with macedoine vegetables it is called Filet de Bceuf a la Macedoine; if with peas, Filet de Bceuf aux Petits Pois. Beef {Bceuf) a la Printaniere Is a roast of beef [see recipe: Porterhouse Roast a la Macedoine] garnished around with different kinds of young vegetables cut in small marbles and served with a brown sauce all around on the platter. Beef {Bceuf) a la Milanaise Is a roast [see recipe: Porterhouse Roast a la Macedoine] served with creamed mushrooms. Beef {Bceuf) a la St. Florentin Is a roast — roasted with onions, carrots, pepper, and salt — served nice and rare with Robert sauce. Fillet of Beef {Filet de Bceuf) a la Lydie Matilde Select a nice large fillet; lard with fat bacon, let soak for about two hours in Rhine wine, carrots, onions; put all in a roasting pan; braise for about thirty minutes, basting it again and again. When ready, dish up on a warm platter with poivrade sauce and small onions around; garnish with parsley. Serve as a joint for luncheon or dinner. Cold Fillet of Beef with Tomato a la Lydie Matilde Filet de Bceuf froid, aux Tomates, a la Lydie Matilde Roast fillet in the same way as Fillet of Beef a la Lydie Matilde; leave to get cold. When cold, glaze with a nice brown aspic, then carve in thin slices, arrange on a platter, one piece resting on top of the other. Serve all around cold tomato sauce and currant jelly at the side as an entree or cold dish. Beef Ragout {Ragout de Bceuf ) a la Ericsson Hammond Select rump of beef; cut in large dices; put in hot water with pepper, salt, bay leaves, onions, and large pieces of carrot; cook from one to two hours. In the meantime (while meat is cooking), cut in nice pieces some carrots, onions, and cut string beans in thin slices across; cook nice and green. When the vegetables and meat are done, take one tablespoon butter; put in a saucepan; add one tablespoon flour; stir until well dissolved; color with kitchen bouquet, golden brown; then add the beef. Remove the onions, large pieces of carrot, and bay leaves; let beef simmer in gravy for about half hour, slowly; skim well. Dish up in centre of the plat¬ ter; mix vegetables wTith the rest of gravy and pour it all around; garnish with parsley. Serve for luncheon or dinner. Beef a la Yorkshire {Rosbif au Pouding de Yorkshire)