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Page:Mrs Beeton's Book of Household Management.djvu/593

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RECIPES FOR COOKING BEEF

884.—FILLET OF BEEF, LARDED. (Fr.Filet de Bœuf Piqué.)

Ingredients.—3 lb. of fillet of beef cut in 1 piece, larding bacon, ½ a pint of stock, ½ a pint of brown sauce, 2 ozs. of butter, 2 onions, 1 large carrot, 1 small turnip, 2 or 3 strips of celery, a bouquet-garni (parsley, thyme, bay-leaf), 10 peppercorns, glaze.

Method.—Skewer the fillet into a good shape, and lard it in close rows with strips of bacon about 2 inches in length. Put the butter, sliced vegetables, herbs, and peppercorns into a stewpan, place the fillet on the top of them, and fry for ½ an hour, then add stock to nearly cover the vegetables, and replenish as it becomes reduced. Cover the fillet with a buttered paper, put on the lid, and cook slowly for about 2 hours, basting frequently. When cooked, brush over with glaze, and put it into the oven for a few minutes for the bacon to crisp. Strain the liquor from the stewpan, add to it the brown sauce, boil up, and serve in a sauce-boat. Garnish with tomatoes, mushrooms, olives, or fancifully-cut turnip and carrot.

Time.—2½ hours. Average Cost, 4s. 6d. to 5s. 6d. Sufficient, 3 lb. for 6 or 7 persons. Seasonable at any time.

885.—ROAST FILLET OF BEEF. (Fr.Filet de Bœuf rôti.)

Ingredients.—4 lb. of fillet of beef, ⅓ of a pint of beef gravy, or demi-glace sauce, horseradish sauce. For the marinade: 3 tablespoonfuls of salad-oil, 1 tablespoonful of lemon-juice, 1 teaspoonful of chopped onion, 1 teaspoonful of chopped parsley, ½ a teaspoonful of powdered mixed herbs, ¼ of a teaspoonful of pepper, a pinch of ground cloves.

Method.—Tie the meat into a good shape, place it on a dish, pour over the marinade, and let it remain in it for 3 hours, turning and basting frequently. Have ready a sheet of stout, well-greased paper, drain away half the liquid part of the marinade, fold the remainder and the meat in the paper, and fasten the ends securely. Roast or bake for 1½ hours, basting frequently with butter or dripping. Half an hour before serving remove the paper, and when the meat is nicely browned brush it over with meat glaze and place it on a hot dish. The demi-glace sauce may be poured round the dish or served separately, the horseradish sauce being served in a sauce-boat.

Time.—1½ hours to cook. Average Cost, 6s. Sufficient, 4 lb. for 8 or 9 persons.

Memoranda.—The proper management of the fire is of first importance in roasting. To insure a satisfactory result, it is essential to maintain a radiant fire during the operation. If the article to be dressed is thin and delicate a small fire is sufficient, but if the joint be large the fire should fill the grate. Meat must never be put down in front of a fire which has become hollow or exhausted. If, on the other hand, the heat of the fire become too fierce, the meat must be removed to a considerable distance until the temperature has somewhat abated. Some cooks always fail in