Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

stew or hash. Serve horseradish sauce and mustard with your rare roast, and put a little of the ruddy juice which exudes as the meat is carved, upon each slice when served. Roast beef with Yorkshire pudding Fifteen minutes before taking up the roast just described, skim six tablespoonfuls of fat from the gravy, put into a smaller dripping-pan, or pudding-dish, and set in the oven. Have ready this batter: Sift an even teaspoonful of salt and one of baking-powder twice with a pint of flour. Beat two eggs light, add to them two cupfuls of milk, turn in the sifted flour and mix quickly. Set the reserved fat upon the upper grating of the oven; when it begins to bubble, turn in the batter, and cook quickly to a fine, golden-brown. Cut into squares and garnish the meat with them when you dish it. This is a better way than cooking the pudding in the roaster under the meat, as used to be the custom with English cooks. Réchauffé of beef à la jardiniére Lay yesterday’s piece of beef in a roasting-pan, sprinkle with salt and pepper, and cover it with thick slices of raw tomatoes. Dash a cupful of boiling water over all, put a close cover on the roaster, and cook in a hot oven for thirty-five minutes. While this is cooking boil tender a pint of green peas, a pint of potatoes—cut into tiny squares—three carrots, also cut small, and ten small onions. Season each vegetable with pepper, salt, and a small bit of butter. Lay the beef with the tomatoes upon it on a hot platter, pour over it any gravy remaining in the pan, and arrange neatly about it the other vegetables. Be sure that meat and vegetables are very hot when served. Braised beef Put a nice round of beef in a broad-bottomed iron pot with a tablespoonful of butter, and sprinkle a chopped onion over it. Cook the beef on one side until brown, then turn and cook on the other side for the same length of time. Now dash a pint