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

of turnip between each. _In Bourgeoise._--Serve the piece of beef warm, decorated if handy, and surrounded with fried potatoes cut with a vegetable spoon or in fillets, and gravy spread over the whole. If not decorated, a few sprigs of parsley may be spread on the beef. _With Onions._--Serve the beef as above, and surround it with glazed onions. _With Celery._--When served as above, the meat is surrounded with a _purée_ of celery. _With Cauliflowers._--Serve warm, with a garniture of cauliflowers all around. It may be decorated with skewers. _With Chestnuts._--Glaze chestnuts as for dessert; run the skewers through a chestnut first, then through a fried potato, and then through a slice of carrot, and stick one at each end of the piece of beef; put chestnuts all around, spread some gravy over the whole, and serve warm. _In Croquettes._--Proceed as for _croquettes_ of chicken. _Hollandaise._--Cut the meat in fillets and put it in a saucepan, with about two ounces of fat or butter to a pound of meat; set on the fire and stir for ten minutes. Then add a tablespoonful of flour and stir about one minute, with warm water enough to half cover the meat, and boil about five minutes, stirring now and then. Mix together in a bowl two yolks of eggs, the juice of half a lemon, and two or three tablespoonfuls of the sauce from the saucepan in which the beef is; turn the mixture into the saucepan, stir and mix, add salt and pepper to taste, give one boil, and serve warm. _Broiled._--Cut the meat in slices about one inch in thickness, broil, and serve like steaks. _Au Gratin._--Put two ounces of butter in a saucepan on the fire, and when melted sprinkle into it two tablespoonfuls of bread-crumbs, two or three mushrooms chopped, a teaspoonful of chopped onions, same of parsley, a pinch of allspice, salt, and pepper; stir for about two minutes, add a little broth to make the whole rather liquid. Cut one pound of boiled beef in slices, place them in a tin or silver dish, turn the mixture