Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

of truffle, through a sweetbread, again through a slice of truffle, then through a craw-fish, and lastly a slice of truffle, or the reverse, according to fancy. _With Rice._--It is surrounded with rice croquettes, the drippings strained over the whole. We could put down some twenty or more other ways, but any one with an ordinary amount of natural capacity can do it, by varying the _garnitures_, _purées_, _decorations_, etc. Cold roast-beef is prepared like boiled beef. BAKED. Place the meat in a bake-pan, with cold water about a quarter of an inch deep; spread salt, pepper, and a little butter on the meat, cover it with a piece of buttered paper; baste often over the paper, lest it should burn; keep the bottom of the pan covered with juice; if the water and juice are absorbed, add a little cold water and continue basting; turn over two or three times, but keep the paper on the top; if it is burnt, put on another piece. The paper keeps the top of the meat moist, and prevents it from burning or drying. When done, it is served like roasted beef. FILLET. The tenderloin and even the sirloin are sometimes called, or rather known, under the name of fillet, when cooked. It comes from the French _filet_--tenderloin. Sirloin means surloin; like stock and several others, sirloin is purely English. The surloin is the upper part of the loin, as its prefix indicates; it is _surlonge_ in French. A fillet is generally larded with salt pork by means of a small brass larding-needle; the salt pork cut in strips to fit the needle (_see_ Larding). If you use a tenderloin, trim off the fat. If it is a piece of ribs, prepared fillet-like, shape it like a fillet as near as possible; the rest is used as directed above. A piece of ribs is certainly cheaper, and can be had at any time, while the other is as difficult to procure as it is dear. _To lard it._--Have a towel in your left hand and place the meat over it, the most