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Classic
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page 39
any account. Before you serve, add two spoonfuls of vinegar. Garnish with
crimped parsley.
Fricassee of cold roast-Beef.
Cut the beef into very thin slices, shred a handful of parsley very small, cut
an onion into quarters, and put all together into a stew-pan, with a piece of
butter and some strong broth: season with salt and pepper, and simmer very
gently a quarter of an hour; then mix into it the yolks of two eggs, a glass of
port wine, and a spoonful of vinegar; stir it quick, rub the dish with shalot,
and turn the fricassee into it.
To dress cold Beef that has not been done enough, called Beef-Olives.
Cut slices half an inch thick, and four inches square; lay on them a forcemeat
of crumbs of bread, shalot, a little suet, or fat, pepper, and salt. Roll them,
and fasten with a small skewer: put them into a stew-pan with some gravy made of
the beef-bones, or the gravy of the meat, and a spoonful or two of water, and
stew them till tender. Fresh meat will do.
To dress the same, called Sanders.
Mince beef, or mutton, small, with onion, pepper, and salt; add a little gravy;
put it into scallop-shells, or saucers, making them three parts full, and fill
them up with potatoes, mashed with a little cream; put a bit of butter on the
top, and brown them in an oven or before the fire, or with a salamander.
To dress the same, called Cecils.
Mince any kind of meat, crumbs of bread, a good deal of onion, some anchovies,
lemon-peel, salt, nutmeg, chopped parsley, pepper, and a bit of butter warm, and
mix these over a fire for a few minutes: when cool enough, make them up into
balls of the sue and shape of a turkey's egg, with an egg; sprinkle them with
fine crumbs, and then fry them of a yellow brown, and serve with gravy as before
directed for Beef-olives.
To mince Beef.
Shred the underdone part fine, with some of the fat;
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