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

flat rib bones underneath; then lard the thick part through and through with fat bacon like the sirloin, fold the flap over so as to form a nice square piece, tie it with string to keep its shape, and roast three hours in vegetables, in the same manner as described for fillet of beef; when done, take off the string, glaze and salamander, place it on your dish, with a square croustade of bread, with a cannon and anchor also cut from bread upon it, at the head of the dish, and have ready the following sauce: chop very fine ten eschalots, ten fresh mushrooms, and half a pound of lean ham, put them into a stewpan with four glasses of sherry and two of Chili vinegar, add a bunch of parsley, two bay-leaves, the rind of half a lemon, and four cloves; put them into the stewpan, let all simmer ten minutes, then add fifteen spoonfuls of tomata sauce (No. 37), twenty of white sauce (No. 7), and ten do. of consommée; reduce the sauce until rather thick, but it must be transparent, season with a little cayenne pepper, a teaspoonful of sugar, and a little salt, if required; pass it through a tammie into another stewpan, boil it up, and pour round the beef. No. 440. _Ox Tongues._ May be served plain boiled; if a good-sized tongue, allow it from three to four hours to boil; put it in cold water, take off the skin, trim off a great part of the root, put it in hot water again a short time, dress it on a dish garnished with vegetables as for stewed rump of beef à la Flamande (No. 428), or served with spinach or a Milanaise sauce (see Fillet of Beef à la Milanaise); but when used as a remove, they are mostly served as part of the garniture of another dish. No. 441. _Loin of Veal à la Cambacères._ Procure a nice white loin of veal, saw off the chump, cut off the thick skin from the thick part, then cut some lardon of fat