Beef Tongue, Aux Trouffles

Boil a pickled neat's tongue two hours; peel it, let it remain till cool; then cut a large incision in the under part, and fill it with light forcemeat with some green truffles pounded in it, sew it up, trim it neatly, rub it over with yolk of egg, and cover it with paste made with beef marrow instead of butter, afterwards wash the paste over with white of egg, ornament it in the same manner as a raised pie, with the remaining part of the paste, then bake till tender in a moderate heated oven, and serve it up with truffle sauce under; or it may be served with stewed spinach or turnips.

N. B. It may be eaten with chickens, turkey, or roast veal.

Brisket Of Beef With Ashee Or Haricot

To be done in the same manner as the preceding.

Bouillie Beef With Sour Crout

Take a piece of brisket of beef of six pounds weight which has been salted for two days; stew it till tender, in the mean time cut a large while cabbage into small slips, wash it clean, then blanch and squeeze it, put it into a stewpan with half a pound of fresh butter, add an onion stuck with six cloves, half a gill of vinegar, a tea spoonful of coriander seeds pounded and sifted, a clove, garlick, pepper and salt to the palate, put the ingredients over a moderate fire; when the cabbage is three parts done, add a pint of strong veal broth, and a little flour, let the cabbage stew till tender, be careful not to let it burn; when the beef is to be served wipe it dry, glaize it and pu. the crout round it, and some fried sausages.

Rump Of Beef A La Mode

Bone the rump, daub it with slips of fat bacon seasoned with sweet herbs, beaten spices, and pepper and salt. Bind it round with packthread, put it into a braising pan, cover it with some veal stock, make it boil, skim it, and add a pint of red port, half a gill of brandy, some onions, turnips, celery, a few bay leaves, garlick, champignons, a few whole allspice, and a little mace. Let it stew till nearly done; then take it out of the liquor, cut off the strings, wipe it dry, and put it into a clean stewpan; then strain the liquor, skim the fat off clean, season with cayenne, salt, a gill of vinegar, lemon pickle, and a small quantity of juice of le-mon; add a little colour, clear it with whites of eggs, and strain it through a tamis cloth to the beef. Stew It gently till done, and serve it up in a deep dish.

N. B. To the liquor, when cleared with eggs and strained, may be added some passing of flour and butter, by way of thickening, if approved. The reason for clearing the liquor is, that it will make it appear bright either thickened or plain.

Beef Palates A La Cream

Blanch, peel, and boil the palates till three parts done; then line a tin mould with veal cowl; lay a palate upon it, and over it some light forcemeat with green truffles pounded in it; upon that more cowl, a palate, and forcemeat, and so alternately till the mould is full. Bake in a moderate oven till the palates are tender; then put a palate and forcemeat on the dish separately, with the fat taken away; and serve them up with a sauce over them, made with the yolks of two hard eggs, one anchovy, a little salt, grated nutmeg, a table spoonful of lemon pickle, and a gill of veal consumé to be rubbed through a tamis, afterwards make the liquor boil, and add a leason of two yolks of eggs, and a gill of cream.

Baked Beef

Bone either a leg, or sticking, or a head of beef, wash it clean, chop plenty of parsley, a middling quantity of thyme, eschalots, marjoram, sa-vory, and a little basil. Then mix them together, and add a small quantity of beaten allspice mace, cloves, pepper, and salt. Rub the beef well with the ingredients, set it in an earthen pan, put to it a gill of vinegar, half a pint of red port, eight middling-sized whole onions peeled, two bay leaves, a few fresh or dried champignons. Let the meat remain till next day; then add a sufficient quantity of water to it, cover the pan close, and bake the meat till tender.

Canellon Of Beef

Make a forcemeat of lean veal and ham, bread soaked in cream, some green truffles, pepper, salt, a small quantity of beaten spices, beef marrow, parsley and eschalots chopt, and a little white wine. Let the ingredients be pounded well together with two eggs, then make it into the form of a pudding, and cover it with bards of ba-con., white paper, and a paste made with flour and water. Bake it, and when it is to be served up, take the bards, paper and paste away; glaize the top of the forcemeat, and put a good bensha-melle or cullis sauce round it.

Beef Olives

Roll some of the above forcemeat in slices of a fillet of beef cut from the under part of a rump, put a small skewer through each of the olives, dip them in batter, and fry them in boiling lard; when they are done, drain them dry,, and serve them up with stewed French olives round.

Marrow Bones

Chop the bones at each end so as to stand steady; then wash them clean, saw them in halves, set them upright in a saucepan with water, and boil them two hours. Serve them up very hot, and with fresh toasted bread.