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

the best way to warm them is to glaze them well and put them in a moderate oven about twenty minutes; do not let them boil, or they would eat very hard. No. 437. _Stewed Sirloin of Beef._ The sirloin, after having been deprived of its fillet, is of no use for roasting, but is equally as good as the rump when stewed; bone it carefully and lard the thick part with fat bacon, like the rump; roll it up, and tie it well with string, to keep its shape; stew it in the same manner as the rump, trim it at each end, wipe off the greasy fat lightly from the top with a clean cloth, glaze it lightly, and put it in the oven until it has obtained a light gold colour; serve with any of the sauces or garnitures used for stewed rumps of beef. No. 438. _Stewed Sirloin of Beef à la Printanière._ Prepare and stew a sirloin as described, glaze and salamander it, place a low border of mashed potatoes round the dish, and at each end put a croustade of bread cut in the shape of flat vases; then have ready boiled and cut three inches in length, fifty fine heads of asparagus; dish them in, crown upon the potatoes; then have a quart of very young peas, nicely boiled; put them into a stewpan with a teaspoonful of sugar, a little pepper and salt, and four pats of butter; toss them over the fire till the butter is melted; put them in the croustade at each end of the dish, place the beef in the centre, pour a sauce aux concombres (No. 103) round the beef and serve. (For the sauce aux concombres, see No. 103). No. 439. _Ribs of Beef à la Jean Bart._ Take four ribs of beef, and saw the rib bones asunder in the middle; pass your knife under, and detach them from the flap; then take the chine bones from the fleshy part, sawing them off the ribs so as to leave but about four inches of the