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

over them, dust with bread-crumbs; put half a dozen pieces of butter here and there on the top, and bake for about fifteen minutes. Take from the oven when done, add a few drops of lemon juice all over, and serve warm in the dish in which it was baked. With a _maître d'hôtel_, _piquante_, _Mayonnaise_, _Robert_, _ravigote_, _Tartar_, or _tomato_ sauce. Cut it in slices, place them on a dish, spread on them some chopped parsley and slices of pickled cucumbers, and send thus to the table, with either of the above sauces in a saucer to be used with it. IN MIROTON. Put a piece of butter the size of an egg in a stewpan (this is for about two pounds), and set it on the fire; when melted, put in it four middling-sized onions, cut in slices when nearly cooked, sprinkle on them a pinch of flour, and stir till it takes a golden color; then add half a glass of white wine, and as much of broth, also salt, pepper, and a little grated nutmeg; boil until well cooked, and till the sauce is reduced; then add the boiled beef, cut in slices, and leave it fifteen minutes; dish it, pour on a few drops of vinegar, and serve. _Hushed._--Proceed exactly as for _miroton_, except that the beef is cut in strips or chopped, and that no wine is used. IN SALAD. Cut it in very thin and short slices, and place them on a dish with chopped parsley; put in a saucer sweet-oil and vinegar, according to the quantity of beef you have, two tablespoonfuls of oil to one of vinegar, salt, pepper, and some mustard; beat the whole a little, pour on the slices, and serve. CORNED BEEF. Corned beef is generally boiled. Soak the corned beef in cold water for some time, according to how salt it is. Set it on the fire, covered with cold water, and boil gently till done. _With Cabbage._--Blanch the cabbage for about five minutes, and drain. Then put it to cook with the corned beef when the