Modern cookery for private families

slow degrees, letting each portion boil before the next is added or the butter will float upon the surface and be difficult to clear off afterwards, three quarters of a pint of hot water or gravy; add a bunch of savoury herbs, one large or two small carrots cut in thick slices, two or three moderate-sized onions, two bay-leaves, and sufficient pepper and salt to season the gravy. Let the meat simmer gently from four to five hours, and turn it when it is half done. When ready to serve, lift the beef into a hot dish, lay the vegetables round, and pour the gravy over it, after having taken out the herbs and skimmed away the fat. In France, half or the whole of a calf’s foot is stewed with the beef, which is there generally larded with thick lardoons of fat bacon. (For larding, see Chapter X.) Veal dressed in this way is even better than beef. The stewpan used for either should be as nearly of the size of the meat as possible. Beef, 7 to 8 lbs.: 4 to 5 hours. STEWED SIRLOIN OF BEEF. As a matter of convenience we have occasionally had this joint stewed instead of roasted, and have found it excellent. Cut out the inside or fillet as entire as possible, and reserve it for a separate dish; then remove the bones with care, or let the butcher do this. Spread the meat flat on a table and cover the inside with thin slices of striped bacon, after having first strewed over it a mixed seasoning of a small teaspoonful of salt, half as much mace or nutmeg, and a moderate quantity of pepper or cayenne. Roll and bind the meat up firmly, lay it into a stewpan or thick iron saucepan nearly of its size, and add the bones and as much good beef broth as will nearly cover the joint. Should this not be at hand, put a few slices of lean ham or bacon under the beef, and lay round it three pounds of neck or knuckle of veal,