the onion or shallots until lightly browned, then sprinkle in the flour, stir and cook slowly until well-browned, and add the stock. Season to taste, boil gently for 15 minutes, then cool slightly and put in the meat. Cook very slowly for 1 hour, keeping the temperature just below simmering point, then add the flavoured oysters and their strained liquor. Cook for a very few minutes longer to plump the oysters, and serve immediately, otherwise the oysters will harden.
Time.—1½ hours. Average Cost, 1s. 6d., in addition to the meat. Sufficient—Allow 1 lb. to 3 persons. Seasonable from September till March.
929.—STEWED BRISKET OF BEEF. (Fr.—Poitrine de Bœuf à la Bourgeoise.)
Ingedients.—6 or 7 lb. of fresh brisket of beef, vinegar, 2½ a 2 onions, 2 or 3 strips of celery, 1 blade of mace, 10 peppercorns, a bouquet-garni (parsley, thyme, bay-leaf), 1½ ozs. of butter, 1 ozs. of flour, stock, salt and pepper.
Method.—Rub the meat over with vinegar and salt, and let it remain 2 or 3 hours before dressing. Put it into a stewpan just large enough to contain it, barely cover with stock, or water when stock is not available, bring to the boil and skim well. Simmer gently for 1 hour, then add the prepared vegetables, mace, peppercorns, bouquet-garni, and salt if required, and continue to cook as slowly as possible for 2½ hours longer, keeping the stewpan closely covered meanwhile. During the preparation of the above heat the butter in a smaller stewpan, add the flour, stir and cook slowly until it acquires a nut-brown colour, then put aside until wanted. When ready, take up theremove the bones, strain the stock, and add to it either stock or water to make up 1 pint. Add this to the prepared butter and flour, stir until boiling, boil gently for a few minutes, and season to taste. Serve the meat garnished with the vegetables, and the sauce separately.
Time.—To stew, 3½ hours. Average Cost, 3s. 8d. to 4s. Seasonable at any time.
Ingredients.—1 lb. of beefsteak, ¾ of a pint of stock or water, 1 oz. of butter, 1 oz. of flour, 1 onion, 1 carrot, ½ a turnip, pepper and salt.
Method.—Remove the fat from the steak and put it aside until wanted, divide the lean into 5 or 6 pieces. Cut the vegetables into dice, or julienne strips, and keep them in water until required. Heat the butter in a stewpan, fry the steak quickly until browned on both sides, remove it, put in the trimmings of the vegetables and the flour, fry brown, then add the stock or water and stir until boiling. Replace the meat, season to taste, cover closely, and cook gently for