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

a _maître d'hôtel_. _With a Poivrade or Piquante Sauce._--Broil and serve with a _poivrade_ or _piquante_ sauce, instead of a _maître d'hôtel_. _With Egg._--When the steaks are cut and prepared as directed, dip them in beaten egg, roll them in bread-crumbs, then broil, and serve them with either a _maître d'hôtel_ or tomato-sauce, or with potatoes, etc. _With Truffles._--Set a saucepan on the fire with one ounce of butter in it; as soon as melted add half a tablespoonful of flour, stir, and, when turning brown, add also about a gill of broth; stir again for five or six minutes, when mix three or four tablespoonfuls of good gravy with the rest; boil gently ten minutes, take from the fire; slice two or three truffles, mix them with the rest; add salt and pepper to taste; give one boil, turn over the steak which you have broiled as directed, and serve. _With Mushrooms._--Proceed as for truffles in every particular, except that you use mushrooms. _Fancy Steak._--Cut the steak two or three inches thick, butter slightly both sides, lay it on a gridiron well greased and warmed; set it on a moderate fire and broil it well; to cook it through it must be turned over many times, on account of its thickness. Serve like another steak, with a _maître d'hôtel_, _poivrade_, potatoes, or water-cress, etc. BOILED BEEF. This is understood to be beef that has been used to make broth--a rump-piece or a rib-piece, boned and tied with twine before cooking it. [Illustration: _a,_ skewer; _b,_ carrot; _c,_ turnip; _d,_ beef; _e,_ carrots and turnips.] _With Carrots and Turnips._--Remove the twine, and place the piece of beef on the middle of a dish, with carrots and turnips, cut with a fruit-corer, prepared _au jus_ or glazed, and arranged all around it; also, some skewers run through pieces of carrot and turnip, and then stuck in the piece of beef. (See cut p. 174.) Serve warm. _With Brussels Cabbage, or Sprouts._--Serve the beef as above, surrounded with sprouts _au jus_, and also ornamented with skewers run through sprouts, with a piece