Beef, to Roast or Bake, 130
Yorkshire Pudding, 130
Beef à la Mode, 131
“ Braised (No. 1), 132
Beef, Braised (No. 2), 132
“ “ with Horse-radish Sauce, 133
“ Fillet of, 133
Beef, Fillet of, to Trim, 133
“ “ to Cook, 134
“ “ to Garnish, 135
“ “ to Roast, 135
“ “ to Braise, 136
“ “ to Trim with Vegetables (à la Jardinière), 136
“ “ Cut into Slices or Scollops, 137
Beefsteak, 137
Beef, Corned, 138
“ “ to serve Cold, 139
Beefsteak Stewed, 139
“ Rolled, 140
Beef Roll (Cannelon de Bœuf), 140
What to do with Cold Cooked Beef, 140
Beef Hash, 141
Meat Pie, 141
“ Rissoles, 142
Beef or any Cold-meat Sausages, 143
Rice and Meat Cakes, 143
Beef Croquettes, 143
A Cheap Arrangement, 144
Mince-pies (made from Remnants of Cold Beef), 144
Pot-pie of Veal, Beef, or Chicken, 144
Calf’s Heart, 144
Tongue, with Sauce, 145
“ Slices, with Spinach and Sauce Tartare, 145