Part 71 (1/2)

_Seasonable_ at any time.

MINCED COLLOPS (an Entree).

619. INGREDIENTS.--1 lb. of rump-steak, salt and pepper to taste, 2 oz.

of b.u.t.ter, 1 onion minced, 1/4 pint of water, 1 tablespoonful of Harvey's sauce, or lemon-juice, or mushroom ketchup; 1 small bunch of savoury herbs.

_Mode_.--Mince the beef and onion very small, and fry the latter in b.u.t.ter until of a pale brown. Put all the ingredients together in a stewpan, and boil gently for about 10 minutes; garnish with sippets of toasted bread, and serve very hot.

_Time_.--10 minutes. _Average cost_, 1s. per lb.

_Sufficient_ for 2 or 3 persons.

_Seasonable_ at any time.

CURRIED BEEF (Cold Meat Cookery).

620. INGREDIENTS.--A few slices of tolerably lean cold roast or boiled beef, 3 oz. of b.u.t.ter, 2 onions, 1 winegla.s.sful of beer, 1 dessertspoonful of curry powder.

_Mode_.--Cut up the beef into pieces about 1 inch square, put the b.u.t.ter into a stewpan with the onions sliced, and fry them of a lightly-brown colour. Add all the other ingredients, and stir gently over a brisk fire for about 10 minutes. Should this be thought too dry, more beer, or a spoonful or two of gravy or water, may be added; but a good curry should not be very thin. Place it in a deep dish, with an edging of dry boiled rice, in the same manner as for other curries.

_Time_.--10 minutes. _Average cost_, exclusive of the meat, 4d.

_Seasonable_ in winter.

TO CLARIFY BEEF DRIPPING.

I.

621. Good and fresh dripping answers very well for basting everything except game and poultry, and, when well clarified, serves for frying nearly as well as lard; it should be kept in a cool place, and will remain good some time. To clarify it, put the dripping into a basin, pour over it boiling water, and keep stirring the whole to wash away the impurities. Let it stand to cool, when the water and dirty sediment will settle at the bottom of the basin. Remove the dripping, and put it away in jars or basins for use.

ANOTHER WAY.

622. Put the dripping into a clean saucepan, and let it boil for a few minutes over a slow fire, and be careful to skim it well. Let it stand to cool a little, then strain it through a piece of muslin into jars for use. Beef dripping is preferable to any other for cooking purposes, as, with mutton dripping, there is liable to be a tallowy taste and smell.

ROAST FILLET OF BEEF (Larded).

623. INGREDIENTS.--About 4 lbs. of the inside fillet of the sirloin, 1 onion, a small bunch of parsley, salt and pepper to taste, sufficient vinegar to cover the meat, glaze, Spanish sauce, No. 411.

_Mode_.--Lard the beef with bacon, and put it into a pan with sufficient vinegar to cover it, with an onion sliced, parsley, and seasoning, and let it remain in this pickle for 12 hours. Roast it before a nice clear fire for about 1-1/4 hour, and, when done, glaze it. Pour some Spanish sauce round the beef, and the remainder serve in a tureen. It may be garnished with Spanish onions boiled and glazed.

_Time_.--1-1/2 hour. Average cost, exclusive of the sauce, 4s.

_Sufficient_ for 6 or 8 persons.

_Seasonable_ at any time.

FRICANDEAU OF BEEF.