A guide to modern cookery

in the oven. When the meat is two-thirds cooked, transfer it to another saucepan, and surround it with mushrooms cut into two or four, according to their size, and tossed in butter; breast of bacon, cut into dice, blanched and tossed in butter, and some small onions half-glazed with butter. Strain the sauce through a sieve over the piece of beef and its garnish, and complete the cooking gently. A few minutes before serving, put the meat on a dish and glaze it in the oven. Transfer the meat to the dish intended for the table; quickly reduce the sauce if necessary, and pour it over the piece of beef and the garnish. 1147—PIÈCE DE BŒUF A LA CUILLER Select a very square or oval piece of beef, and bear in mind, in selecting it, that it will have to be fashioned to the shape of a case when it has been cooked. String it, and braise it after the manner described under No. 247, almost entirely covering it with moistening liquor. Set it to cook gently; withdraw the piece when the meat is still somewhat firm, and let it cool under slight pressure. This done, cut out the meat from the inside; leave a thickness of about half-inch round the sides and on the bottom, and the piece thus emptied should constitute a square or oval case, in accordance with the shape originally adopted. Coat the outside of the whole piece with a mixture of beaten eggs and fine bread-crumbs, combined with Parmesan; sprinkle melted butter over it with a brush, and put the case into a sufficiently hot oven to allow of a crust forming round it. Meanwhile chop up the meat extracted from the inside of the piece; add thereto a little salted tongue, some braised slices of sweet-bread, and mushrooms; put the whole into a sautépan with an Italian or a half-glaze sauce, according to the requirements, and heat this garnish. N.B.—This preparation was quite common in old-fashioned cookery, but though it is still served occasionally, it is now looked upon more as a curiosity than