well-browned, and then add the stock, using that from the larger stewpan when none other is available. Stir until boiling, season to taste, boil for at least 10 minutes, then strain and use. The carrot and turnip dice and button onions must be cooked separately in well-flavoured stock until tender, and they may be added to the sauce, or arranged in groups round the dish on which the meat is served.
Time.—From 4 to 5 hours. Average Cost, 6s. Sufficient for 18 or 20 persons. Seasonable at any time.
Ingredients.—1 lb. of cold roast beef, 1½ ozs. of flour, 1½ ozs. of butter, 1 onion coarsely-chopped, 1 small carrot, ¼ of a small turnip, a bouquet-garni (parsley, thyme, bay-leaf), 6 peppercorns.
Method.—Remove the bones, and the brown outside parts of the meat, put them into a stewpan with the herbs, peppercorns and vegetables, cook them slowly for about 2 hours, then strain. Have ready the brown roux (or thickening), made by frying together the flour and butter until brown, add to it the hot stock, stir until it boils, then season to taste, and boil gently for 20 minutes. Chop the meat finely, or cut it into very small dice, put it into the sauce, cover closely, draw the stewpan to the side of the stove, and let it remain for ½ an hour, in order that the flavour of the sauce may be imparted to the meat. Before serving, the mince may be flavoured with mushroom ketchup, walnut liquor, Harvey's or other sauce, but these addition must be determined by individual taste. The mince may be garnished with fried potatoes or croûtons or poached eggs; if served as a luncheon dish, it may be sent up in a border of mashed potato. For another method of preparing the sauce, see "Hashed Beef," No. 826.
Time.—About 1 hour, after the stock is made. Average Cost, 3d. exclusive of the meat. Sufficient for 3 or 4 persons.
Ingredients.—2 lb. of lean beef, 2 ozs. of butter, 1 tablespoonful of water, a few drops of anchovy-essence, a good pinch each of powdered allspice, cloves, and mace, salt and pepper.
Method.—Cut the meat into small pieces, put it into a jar with the water, sprinkle on the cloves, mace, allspice, and a little salt and pepper. Cover with a close-fitting lid and 3 or 4 thicknesses of buttered paper, and place the jar either in a saucepan of boiling water, or in the oven in a baking-tin containing boiling water, which must be replaced as it reduces. Cook gently for about 3 hours, then pound well in a mortar, adding the gravy the meat has yielded, and a few drops of anchovy by degrees. Season to taste, rub through a fine wire sieve, press into pots, and cover with clarified butter.