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

marinade it is pickled in. No. 427. _Fillet of Beef à la Romaine._ Trim your fillet and lard it through the thick part with large pieces of cooked tongue and fat bacon, twelve pieces of each, tie it up with a piece of string, put half a pound of butter in a large stewpan, and lay in the beef with a pound of bacon cut in slices, two onions, two bayleaves, two cloves, and ten peppercorns; place it on a sharp fire, when getting a little brown and forming a glaze, put in six glasses of sherry and a pint of consommé, (No. 134), set it over a very slow fire for two hours, moving it round with a wooden spoon occasionally; have ready blanched one pound of the best small maccaroni (No. 136); put it in a stewpan, after it is well drained from the water take up the beef, skim the fat off the gravy it is cooked with, and pass it through a sieve upon the maccaroni, add six tablespoonfuls of tomata sauce, and place it over the fire; when it simmers add half a pound of grated Parmesan and half a pound of grated Gruyer cheese, move it round quickly, (it must not be too liquid, so if too much gravy from the beef reserve some of it;) season with a little cayenne pepper, salt, and sugar, put a layer of maccaroni upon your dish, then a layer of grated cheese, then the remainder of the maccaroni, egg and bread-crumb the top, sprinkle more grated cheese over, brown it with the salamander, lay the fillet on the top, glaze, and serve very hot. Should any gravy remain pour it round. No. 428. _Stewed rump of Beef à la Flamande._ Choose a rump of beef from twenty-five to thirty pounds, in weight, the meat dark and well covered with fat, bone and lard it slantwise through and through with very large lardons of fat bacon six inches long, chop up the bone, which put into a large stewpan, with five or six pounds of the trimmings of