over, which may afterwards be used for various purposes. Potted Beef is generally made of meat which has been used to make clear gravy, or the remains of a joint.
Mock Hare.
Put the inside of a sirloin of beef into an earthen pan, cover it with Port wine, and let it lie 24 hours: then spread over it a forcemeat of veal, suet, and anchovies, chopped, also grated bread, mace, pepper, and mushroom powder, lemon peel, lemon thyme, eschalot, and the yolks of two eggs: roll up the beef tight, and roast it, by dangling before the fire: baste with the wine in which it was soaked, till half done, then with cream, or milk and butter, and froth it, till well coated, like hare. Serve a rich gravy, flavoured with walnut or mushroom catsup, and a table-spoonful of eschalot vinegar. Sweet sauce.—Or: a cold uncut inside of a roasted sirloin may be re-warmed whole, in gravy flavoured with eschalot vinegar, walnut or mushroom catsup, and Port wine.
Fillet of Veal to Stew.
Stuff it with a good forcemeat, roll tightly, and skewer it. Lay skewers at the bottom of a stew-pan, place the meat on them, put in a quart of broth, or soft water, lay some bits of butter on the top of the fillet, cover the stew-pan close, after taking off all the scum, and let it simmer slowly till the meat is tender; take it out, strain the sauce, thicken it, and put it on the fire to re-warm; season with white pepper, mace, nutmeg, a glass of white wine, and the juice of a lemon, pour it hot over the meat; lay slices of lemon, forcemeat balls, pickled mushrooms, or fresh ones stewed, over the meat, and round the dish. Serve white sauce.—This dish is made more savoury if you put mushrooms, and ham or tongue, in the forcemeat. Also, you make it richer by putting the best part of a boiled tongue, whole, where you take the bone out, fill up the cavities round the fillet with forcemeat; tie it up in a good shape, and either stew or bake it, in gravy, as above; or roast it, basting well. This may be served with a wall of mashed potatoes round, and that ornamented with pieces of tongue and bacon, cut in dice, alternately, with sprigs of green vege-
