Page:Mrs Beeton's Book of Household Management.djvu/601

Rh fresh butter, 1 teaspoonful of finely-chopped parsley, 1 teaspoonful of lemon-juice, cayenne, salt and pepper, fried potato ribbons.

Method.—Knead the butter, parsley, lemon-juice, and a little cayenne well together, form into a flat cake, and keep on ice until firm. Cut the meat into round fillets, trim neatly, brush over with salad-oil or oiled butter, and grill over a clear fire. Turn them two or three times during the process, and each time brush the fillets over with oil, and sprinkle lightly with salt and pepper. Place them in a nearly upright position down the centre of a hot dish, put a small pat of the prepared butter on the top of each fillet, garnish with crisply-fried potato ribbons, and serve very hot.

Time.—To grill, 8 to 10 minutes. Average Cost, 3s. 3d. Sufficient for about 6 or 7 persons. Seasonable at any time.

Ingredients.—2 lb. of fillet of beef, 2 fresh mushrooms, 1 finely-chopped shallot, ½ a teaspoonful of finely-chopped parsley, 2 ozs. of butter, ⅓ of a pint of brown sauce (No. 250), salt and pepper.

Method.—Cut the meat into fillets of even size, not less than ½ an inch in thickness, and as round as possible, chop the mushrooms finely, add to them the shallot, parsley, and a little salt and pepper, and mix well together. Place a little of the mixture, in the form of a round pat, in the centre of each fillet. Heat the butter in a sauté-pan, put in the fillets THE FARCED SIDE DOWN, fry quickly, then turn and fry the other side rather more slowly. To serve, arrange the noisettes in 2 rows on a bed of mashed potato (spinach may be used instead), and pour the hot sauce round.

Time.—About 10 minutes. Average Cost, 4s. Sufficient for 6 or 7 persons.

Ingredients.—1 ox-cheek, 2 ozs. of butter, 2 ozs. of flour, 2 onionsonions, [sic] 2 small carrots, 1 turnip, 2 strips of celery, a bouquet-garni (parsley thyme, bay-leaf), 12 peppercorns, 2 cloves, a glass of sherry, if liked 1 teaspoonful of lemon-juice, salt and pepper.

Method.—Wash the cheek in several waters, remove the splintered bones, if any, and soak for at least 12 hours in salt and water, changing the water 2 or 3 times. When sufficiently soaked, wash it well in warm water, put into a boiling-pot, cover with cold water, bring to the boil, and skim well. Now add the vegetables cut into thick slices, peppercorns, cloves, bouquet-garni, and a heaped teaspoonful of salt, and cook slowly for about 4 hours, or until the bones may be easily