852.—BEEF FILLETS, MIGNONS, NOISETTES, TOURNEDOS and GRENADINES.
A fillet of beef is the undercut of a sirloin, and its weight varies from 7 lb. to 11 lb. Only a part of it can be cut into the small round pieces known respectively as fillets, mignons, noisettes, tournedos and grenadines. As a rule mignons are cut rather thin and small, and tournedos sometimes slightly oval, but otherwise the varieties enumerated are identical except in name, and any directions given for dressing one variety is applicable to all. In the Metropolis the usual charge for fillet of beef is 1s. 2d. per lb. As nearly the whole of it can be utilized, when sliced for grilling, it is almost as economical as many lower-priced joints which contain a large amount of bone; but only a part of it can be used for fillets, and they are therefore expensive. The lean parts, which are too small to cut into fillets, may be made into a pie, pudding, sausages, or "Filets de Bœuf Viennoise," No. 882; it would be a waste of material to put meat of such good quality into the stock-pot. The fillets should always be cut across the grain of the meat, they are usually from 2 inches to 2½ inches across, and ½ an inch to ¾ of an inch in thickness.
853.—BEEF FRIZZLED.
Ingredients.—Slices of cold meat, fat of beef, cold potatoes, 1 finely chopped onion, salt and pepper.
Method.—Cook some pieces of fat very slowly until as much liquid fat as is required is obtained, then strain and return to the frying-pan. Make quite hot, put in the meat, fry quickly until lightly browned on both sides, then remove and keep hot. Put in the onion, fry until nicely-browned, then add the potatoes, and season carefully with salt and pepper. Press them well down in the pan, fry until well browned, then turn and fry the other side. Arrange on a hot dish, place the meat on the top, and serve with a little gravy.
Time.—About 25 minutes.
854.—BEEF GOBBETS.
Ingredients.—1½ lb. of lean tender beef, 2 tablespoonfuls of rice, 1 small carrot shredded, ½ a small turnip shredded, 1 strip of celery shredded, a bouquet-garni (parsley, thyme, bay-leaf), 6 peppercorns, 2 cloves, 1 blade of mace, sippets of hot buttered toast.
Method.—Cut the meat into small dice, put into a stewpan with just sufficient hot water to cover, and simmer very gently for 40 minutes. Wash and drain the rice, and now add it, with the carrot, turnip and celery, to the contents of the stewpan. Tie the bouquet-garni, peppercorns, cloves and mace in muslin, place in the stewpan, add boiling water to barely cover the whole, and salt to taste. Con-
