This is understood to be beef that has been used to make broth--a
rump-piece or a rib-piece, boned and tied with twine before cooking it.
[Illustration: _a,_ skewer; _b,_ carrot; _c,_ turnip; _d,_ beef; _e,_
carrots and turnips.]
_With Carrots and Turnips._--Remove the twine, and place the piece of
beef on the middle of a dish, with carrots and turnips, cut with a
fruit-corer, prepared _au jus_ or glazed, and arranged all around it;
also, some skewers run through pieces of carrot and turnip, and then
stuck in the piece of beef. (See cut p. 174.) Serve warm.
_With Brussels Cabbage, or Sprouts._--Serve the beef as above,
surrounded with sprouts _au jus_, and also ornamented with skewers run
through sprouts, with a piece of turnip between each.
_In Bourgeoise._--Serve the piece of beef warm, decorated if handy, and
surrounded with fried potatoes cut with a vegetable spoon or in fillets,
and gravy spread over the whole.
If not decorated, a few sprigs of parsley may be spread on the beef.
_With Onions._--Serve the beef as above, and surround it with glazed
onions.
_With Celery._--When served as above, the meat is surrounded with a
_puree_ of celery.
_With Cauliflowers._--Serve warm, with a garniture of cauliflowers all
around. It may be decorated with skewers.
_With Chestnuts._--Glaze chestnuts as for dessert; run the skewers
through a chestnut first, then through a fried potato, and then through
a slice of carrot, and stick one at each end of the piece of beef; put
chestnuts all around, spread some gravy over the whole, and serve warm.
_In Croquettes._--Proceed as for _croquettes_ of chicken.
_Hollandaise._--Cut the meat in fillets and put it in a saucepan, with
about two ounces of fat or butter to a pound of meat; set on the fire
and stir for ten minutes. Then add a tablespoonful of flour and stir
about one minute, with warm water enough to half cover the meat, and
boil about five minutes, stirring now and then.
Mix together in a bowl two yolks of eggs, the juice of half a lemon, and
two or three tablespoonfuls of the sauce from the saucepan in which the
beef is; turn the mixture into the saucepan, stir and mix, add salt and
pepper to taste, give one boil, and serve warm.
_Broiled._--Cut the meat in slices about one inch in thickness, broil,
and serve like steaks.
_Au Gratin._--Put two ounces of butter in a saucepan on the fire, and
when melted sprinkle into it two tablespoonfuls of bread-crumbs, two or
three mushrooms chopped, a teaspoonful of chopped onions, same of
parsley, a pinch of allspice, salt, and pepper; stir for about two
minutes, add a little broth to make the whole rather liquid. Cut one
pound of boiled beef in slices, place them in a tin or silver dish, turn
the mixture over them, dust with bread-crumbs; put half a dozen pieces
of butter here and there on the top, and bake for about fifteen minutes.
Take from the oven when done, add a few drops of lemon juice all over,
and serve warm in the dish in which it was baked.
With a _maitre d'hotel_, _piquante_, _Mayonnaise_, _Robert_, _ravigote_,
_Tartar_, or _tomato_ sauce.
Cut it in slices, place them on a dish, spread on them some chopped
parsley and slices of pickled cucumbers, and send thus to the table,
with either of the above sauces in a saucer to be used with it.