COOKERY. 137 



When cold, pick out the strings and fat; heat the 

 meat very fine with a quarter of a pound of fine butter, 

 just warm; but not oiled, and as much of the gravy as 

 will make it into a paste; put it into very small pots, 

 and cover them with melted butter. 



TO DRESS THE INSIDE OF A COLD SIRLOIN OF BEEP. 



Cut out all the meat, and a little fat, into pieces as 

 thick as your finger, and two inches long: dredge il 

 with flour; and fry in butter, of a nice brown, drain 

 the butter from the meat, and toss it up in a rich gravy, 

 seasoned with pepper, salt, anchovy, and challot. Do 

 not let it boil on any account. Before you serve, add 

 two spoonfuls of vinegar. Garnish with crimped 

 parsley. 



FRICASSEE OF COLD ROAST BEEF. 



Cut the beef into very thin slices, shred a handful of 

 parsley very small, cut an onion into quarters, and put 

 all together into a stew-pan, with a piece of butler and 

 some strong broth; season with salt and pepper, and 

 simmer very gently a quarter of an hour; then mix 

 into it the yolks of two eggs, a glass of port wine, and 

 a spoonful of vinegar; stir it quick, rub the disli with 

 shallot, and turn the fricassee into it. 



TO DRESS COLD BEEF THAT HAS NOT BEl^N 1X>NB 

 ENOUGH, CALLED BEEF-OLIVES. 



Cut slices half an inch thick, and four inclies square; 

 lay them on forcemeat of crumbs of bread, shallot, a 

 little suet, or fat, pepper and salt. Roll them, and 

 fasten with a small skewer; put them into a stew-pan 

 with some gravy made of beef bones, or the gravy of 

 the meat, and a spoonful of water, and stew them till 

 tender. Fresh meat will do. 



TO MINCE BEEF. 



Shred the underdone part fine, with some of the fat, 

 put it into a small stew-pan, with some onion or shallot, 



M-2 



