NOVEMBER 99 



fireproof dish, add a little butter and milk, grate some 

 Parmesan cheese on the top, and bake in the oven. 



Boiled Beef. Take six to eight pounds of good fat 

 top-side or silver-side, beat it very hard on all sides with 

 a heavy wooden oak-log to break the fibre. Put it into a 

 deep earthenware pot or copper stewpan, with about five 

 to five and a half quarts of cold water, adding all its 

 bones and all the parings and bones you may have over 

 from the joints, chickens, etc., of previous days. Let it 

 come gently to the boil, remove all the rising scum, then 

 add two leeks, two carrots, half a celeriac, one turnip, and 

 several sprigs of parsley and chervil. Put the lid on so 

 that a small slit remains open. Place it by the side of 

 the fire so that it should not get off the boil, and yet only 

 boil quite gently. Leave to boil for three and a half to 

 four hours from its first boil. Serve with a garnish of the 

 vegetables cooked in the broth and little hors-d'oeuvre of 

 salted cucumbers, horse-radish grated finely and dressed 

 with oil and vinegar, beetroot salad, cress salad, celeriac 

 salad in fact, endless variations. It is very good with a 

 plain tomato sauce (French system). 



Minced Collops. Pass as much raw lean gravy beef 

 as you require two or three times through a mincing 

 machine. Fry it in about two ounces of butter for a few 

 minutes. Add pepper, salt, a little flour, and gravy or 

 water. Let this simmer for about twenty minutes, 

 keeping it well stirred to prevent it getting lumpy. A 

 little minced onion may be fried with the butter, and is 

 a great improvement. This receipt is very useful in wild 

 countries where the meat is hard and bad, and where 

 other food is deficient. 



How to Dress Cod. Take some slices of a small 

 cod, and bake them in the oven in a little butter, with a 

 squeeze of lemon- juice, exactly as you would do salmon. 

 Serve with Tartare Sauce, as in ' Dainty Dishes ' ; only, 



H2 



