the grated rind of ½ a lemon, 1 egg, breadcrumbs, 1 dessertspoonful of flour, ¼ of a teaspoonful of salt, ¼ of a teaspoonful of pepper, frying fat.
Method.—Wash the cow-heel, and simmer it gently in stock or water for about 3 hours, or until the bones can be easily separated from the meat. Remove the bones, press the meat between 2 plates until cold, then cut it into pieces 1½ inches square. Mix the flour, salt and pepper together on a plate; beat the egg, and add to it the parsley and lemon-rind. Dip each piece of meat in the flour mixture, coat thickly with egg, toss in breadcrumbs, and fry until nicely browned in a deep pan of hot fat. Arrange neatly on a folded napkin or dish-paper, garnish with fried parsley, and serve with piquante, tomato, or other suitable sauce.
Time.—3½ hours. Average Cost, 1s. 3d. to 1s. 10d. Sufficient for 4 persons.
872.—CURRY OF COLD BEEF. (Fr.—Rechauffé de Bœuf en Kari.)
Ingredients.—1½ lb. of cold roast beef, 1 pint of stock, 1½ ozs. of butter, 1 tablespoonful of flour, 1 tablespoonful of curry-powder, 1 teaspoonful of curry-paste, 1 sour apple, 2 onions coarsely-chopped, 1 teaspoonful of lemon-juice, salt, 4 ozs. of rice.
Method.—Put the bones and brown outside parts of the meat into a saucepan, cover with cold water, and boil for at least 2 hours, then strain and use. Cut the meat into slices about ½ an inch thick and 1 inch square. Melt the butter in a stewpan, fry the onions for 2 or 3 minutes, then add the curry-powder and flour, and fry gently for 5 minutes. Add the stock, curry-paste, sliced apple, and salt to taste, stir until the sauce boils, and simmer gently for ½ an hour. Now put in the meat, cover closely, draw the stewpan aside to prevent the contents boiling, and let it remain ½ an hour for the meat to become impregnated with the flavour of the sauce. Arrange the meat in a pyramidal form in the centre of a hot dish, season the sauce to taste, add the lemon-juice, and strain over the meat. Serve the rice separately.
Time.—1¼ hours. Average Cost, 6d. of 8d., exclusive of the meat. Sufficient for 4 or 5 persons.
Ingredients.—2 lb. of lean beef, 1½ pints of water, 1½ ozs. of1½ ozs. of flour, 2 or 3 onions, 2 tablespoonfuls of vinegar, salt and pepper. For the savoury balls: 4 ozs. of flour, 1½ ozs. of finely-chopped suet, 1 tablespoonful of finely-chopped parsley, ½ a tablespoonful of powdered mixed herbs, 1 teaspoonful of salt, ¼ of a teaspoonful of baking powder, ½ a saltspoonful of pepper.