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page 82
place them on a warm dish. 3d Add in the pan 2 tablespoonsful flour, 1 pint
milk, 1 tablespoonful Worcestershire sauce; let boil awhile. 4th. Pour this
sauce over the meat and let bake in an oven until light brown.
224. STRAZI A LA POLONAISE.
(Entree)
PROPORTIONS.--For five persons:
Beef (steak).......2 lbs.
Sausage meat.......1 lb.
Butter.............2 tablespoonsful.
Madeira............1 glassful.
Stock..............2 glassesful.
Carrots............2.
Onions.............2.
Salt and pepper....To suit the taste.
Time.--2 1/4 hours.
PREPARATION.--1st. Slice the meat the size of the hand and about 1/3 of an inch
thick. 2d. Chop the sausage meat with one-half handful parsley; place about 2
tablespoonsful on a piece of meat; roll them in the shape of small cylinder and
tie both ends with a little thread. 3d. Let them brown awhile in butter in a
shallow stew pan, then add 1 glassful Madeira, 2 glassesful stock, 2 carrots and
2 onions sliced; salt and pepper to suit the taste; cover the pan and let cook
for about 2 hours. 4th. When ready to serve place them on a warm dish, cut the
thread off, the pieces remaining rolled; pass the juice through a sifter and
pour over the meat; serve with mashed potatoes apart.
225. B’UF A LA MODE.
BEEF A LA MODE. (Entree.)
PROPORTIONS.--For five persons*:
Beef (shoulder, rump, round, etc.)...5 to 6 lbs.
Calf's feet..........................2.
Veal knuckle.........................1.
White wine...........................1 glassful.
Fat or lard..........................2 tablespoonsful.
Carrots..............................3.
Small onions.........................6.
Parsley..............................1/2 lb.
Thyme and laurel.....................A little.
Salt and pepper......................To suit the taste.
Time.--5 hours.
PREPARATION.--1st. Warm two tablespoonsful fat or lard in a shallow stew pan,
and brown the meat till well colored on both sides. 2d. Add one glassful stock
or water, 3 carrots cut in four endwise, 6 small onions, 1/4 handful parsley
tied with some thyme and laurel, also one glassful wine, white preferred, two
calf's feet cut in four and 1 veal knuckle (these are to make an unctuous
sauce). 3d. Bake in an oven slowly for five hours, turning and basting the meat
from time to time. 4th. Skim the floating grease off and serve with a vegetable
in a hollow dish.
*The beef a la mode may be warmed over; therefore it is better to prepare it in
quite a large quantity.
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