895.—MARROW BONES.
Ingredients.—Marrow bones, flour, dry toast.
Method.—Saw the bones into short lengths, cover the ends with a paste made of flour and water, tie them in a floured cloth, and boil from 1¾ to 2 hours. Remove the cloth and crust, set the bones upright on a dish covered with a hot napkin, and serve with dry toast.
Time.—To boil, 1¾ to 2 hours. Average Cost, 9d. to 1s.
896.—MARROW TOAST.
Ingredients.—Marrow bones, flour, salt and pepper, dry toast.
Method.—Prepare the bones as directed in the preceding recipe, and, when cooked, scoop out the marrow. Season to taste, spread on hot toast, and serve as hot as possible.
Time.—To boil, 1¾ to 2 hours. Average Cost, 9d. to 1s.
897.—MIGNONS OF BEEF, PARMENTIER STYLE. (Fr.—Mignon de Bœuf à la Parmentier.)
Ingredients.—3 lb. of fillet of beef, butter for frying, crisply-fried potato straws, gravy or sauce.
Method.—Cut the fillet into rather thick neat round fillets, and season them with salt and pepper. Peel the potatoes and cut them into dice shapes, then fry and drain them well, sprinkle with a little salt and pepper, and keep them hot. Heat about 1 oz. of butter in a sauté-pan, fry the mignons quickly, turning them 2 or 3 times during the process, and drain. Arrange them in a close row down the centre of a hot dish, pile the potato straws lightly on either side of the mignons, and serve with a little good gravy or sauce.
Time.—To fry, 6 or 7 minutes. Average Cost, 4s. to 4s. 6d. Sufficient for 8 or 9 persons. Seasonable at any time.
898.—MIGNONS OF BEEF, MILANAISE STYLE. (Fr.—Mignons de Bœuf à la Milanaise.)
Ingredients.—3 lb. of fillet of beef, butter for frying, ½ a pint of brown sauce, No. 233, 4 ozs. of macaroni, boiled and cut into ½-inch lengths, 1 tablespoonful of shredded ham or tongue, 1 shallot finely-chopped, ½ a clove of garlic bruised, ½ a tablespoonful of shredded champignons, 1 dessertspoonful of Parmesan cheese, salt and pepper.
Method.—Cut the meat into small round fillets, and trim them neatly. Heat a little butter in a sauté-pan, fry the mignons quickly for 6 minutes, turning them once, and keep them hot. Drain away any excess of butter there may be, put in the ham or tongue, shallot, garlic, champignons, and a little salt and pepper, toss over the fire for a few minutes, then add the brown sauce. Stir until boiling, add the macaroni, simmer gently for 10 minutes, then stir in the cheese. Meanwhile
