The Art of Cookery Made Easy and Refined

stew them till tender. _Fillet of Beef larded._ TAKE a fillet or piece of a rump, force it and lard it with bacon, turn it round like a fillet of veal, roast it, glaize the top, and serve it up with the following sauce made with cullis, lemon pickle, and ketchup; add likewise some scalded celery heads and button onions; then stew till tender, and put the sauce round the beef. _Beef Pallets._ SCALD and scale the pallets clean, and boil them till tender; when cool roll them up with forcemeat in the middle, and tie them with thread; braise them as white as possible and serve them up with a sauce made of ham, breast of fowl, pickle cucumbers, omlets of eggs, and good-seasoned cullis or benshamelle. N. B. The ham, &c. are to be cut in the form of dice, and the omlets made as omlets for garnishing. _Rump of Beef a-la-daube, or braised._ BONE a rump of beef and daub it with slips of fat bacon, seasoned with sweet herbs, eschallots, beaten spices, pepper, and salt. Bind it round with packthread, and braise it till tender; then wipe it dry, glaize the top, and serve it up with the sauce round. Either Spanish onion sauce, or savoy, haricot, or ashée sauce may be used. N. B. It may be served with the sauce either plain or daubed. _To make Spanish Onion Sauce._ BRAISE six Spanish onions with the beef till three parts done; then peel them, and add some good cullis, seasoned with cayenne pepper, salt, lemon juice, and a little sifted lump sugar, and stew them till tender. _Savoy Sauce._ CUT some savoys in quarters, blanch them, and then tie them round and braise them with the beef till half done. Take them out of the liquor, cut off the string, and put them into a stewpan with good strong cullis, and simmer them till tender. _Ashée Sauce._ TAKE some pickle cucumbers chopped small, then capers, parsley, eschallots, breast of a fowl, lean of ham, carrots, and yolks and whites of eggs. Then add to them