The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

Beef à la Napolitaine._ Prepare and dress the fillet as directed (No. 417), dress it plain on a dish and have ready prepared the following sauce: cut in thin slices two onions, half a carrot, one turnip, half a head of celery, two bay-leaves, a sprig of thyme, a bunch of parsley, three cloves, one blade of mace, and a quarter of a pound of lean ham; put them into a stewpan with two ounces of butter, stir it over a brisk fire till getting rather brown at the bottom, then add four tablespoonfuls of tarragon vinegar, let it reduce to half, then add a quart of brown sauce (No. 1) and a pint of consommé (No. 134), stir it until boiling, then place it at the corner of the stove to simmer a quarter of an hour, skim it, then add a tablespoonful of chopped mushrooms, a little grated horseradish, and three tablespoonfuls of currant jelly; boil it quickly five minutes, and pass it through a tammie into a clean stewpan, add a quarter of a pound of Smyrna raisins well washed and soaked, pour the sauce over the beef, garnish with scraped horseradish and hard-boiled eggs cut in quarters lengthwise and laid near the rim of the dish. No. 425. _Fillet of Beef à la Milanaise._ Prepare and lard the fillet as before, then make a stiffish paste of flour and water, roll it about half an inch in thickness and fold the fillet in it, fold it again in three sheets of paper, tie it up at both ends, run a lark spit through it, and just as you are going to put it down to roast open the paste, pour in three glasses of Madeira wine, close the paste well, tie it up securely, roast it two hours, take it up and remove from the paste, glaze it, brown lightly with the salamander, dish it plain, and have ready the following sauce: cut half a pound of blanched maccaroni into pieces an inch long, likewise two ounces of very red cooked tongue, six large blanched mushrooms,