A guide to modern cookery

or twenty minutes in advance, _marinaded_ in a few tablespoonfuls of brandy, and sprinkled with parsley just before being used. Rub the piece with salt, pepper, and nutmeg, and put it into a basin with one bottle of red wine and one-fifth pint of brandy, and set it to _marinade_ for four or five hours, taking care to turn it over from time to time. Then set it to braise after the manner described under No. 247; add its _marinade_ to the moistening, and surround it with three small, boned, blanched, and strung calf’s feet. When the cooking is three-quarters done, transfer the piece of beef to another saucepan, and surround it with the following garnish:— 1. About one-quarter lb. of carrots turned to the shape of elongated olives, and already two-thirds cooked. 2. Small onions coloured in two-thirds lb. of butter. 3. The calf’s feet cut into small, square, or rectangular pieces. Strain the braising-liquor over the whole, and complete the cooking gently. When about to serve, either glaze the piece of beef, or dish it plain; coat it lightly with sauce, and send what remains of the latter, with the garnish, in a timbale. 1150—PIÈCE DE BŒUF A LA MODE FROIDE Bœuf à la mode is very rarely prepared specially for cold dishing, the remains of a fine piece being generally used for that purpose. The piece of meat must first be well trimmed. If the quantity of sauce do not seem enough, or if the sauce itself seem too stiff, add a third of its volume of aspic jelly to it. For moulding, take a _terrine à pâté_, a mould, or other utensil capable of holding the piece of meat, its garnish, and its sauce. Deck the bottom of the utensil in any suitable way with the carrots and the onions, and surround the piece with what remains of the latter and the dice of calf’s foot. Add the sauce, combined with the jelly, after having passed it through a strainer, and put the whole in the cool for a few hours. Turn out just before serving,