A guide to modern cookery

to _Émincés_ are the Bordelaise, the Piquante, the Italienne, the Chasseur, the Poivrade, the Périgueux, and the Tomato. 1176—ÉMINCÉ DE BŒUF EN MIROTON For one lb. of beef mince two fine onions somewhat finely, and toss them in butter until they are evenly and well _gilded_. Sprinkle with one-half tablespoonful of flour; set to cook for a moment, and then moisten with one-half glassful of white wine and one-half pint of consommé; season with a pinch of pepper; boil, and leave to cook gently for seven or eight minutes. The flour may be dispensed with, but, in this case, the white wine is reduced to two-thirds, one-half pint of half-glaze is added, and the whole is cooked for seven or eight minutes. Cut the beef into very thin slices, and set these on a dish. A minute before serving, add a few drops of vinegar to the onions; cover the meat with the onions and the sauce; stand the dish for a moment on the hob, and sprinkle it slightly with chopped parsley. N.B.—When the miroton is prepared with boiled beef, the slices should be cut somewhat more thickly, and left to simmer gently in the sauce for as long as possible—an hour or more if necessary. The miroton is then dished with some minced gherkins, sprinkled with raspings, and placed in the oven at the last moment for the _gratin_ to form. 1177—GOULASH DE BŒUF A LA HONGROISE Cut three lbs. of ribs or shoulder of beef into squares weighing about three oz. each. Fry these pieces on a moderate fire in four oz. of lard, together with one-half lb. of onions cut into large dice, until the latter acquire a nice, even, golden colour. Season with one-third oz. of salt and the necessary quantity of paprika; add one and one-quarter lbs. of peeled, pressed, and quartered tomatoes, and one-sixth pint of water. Cover and cook in the oven for one and one-half hours. This done, add one-third pint of water and one and one-quarter lbs. of quartered potatoes to the Goulash. Continue the cooking in the oven, basting