meat preparation on one half of the paste, wet the edges, fold the other half over, and join neatly and securely. Prick, and bake in a moderate oven for nearly 1 hour, and serve either hot or cold.
Time.—To bake, from 50 to 60 minutes. Average Cost, 8d. or 9d. Sufficient for 2 or 3 persons. Seasonable at any time.
916.—PORTERHOUSE STEAK. (Fr.—Entrecôte Double.)
Ingredients.—A steak about 1½ inches in thickness, cut from a well-hung sirloin of beef, warm butter or salad-oil.
Method.—Brush the steak over on both sides with salad-oil or warm butter, sprinkle with pepper, and when convenient let it remain for 1 hour before cooking. Grill over a clear fire (see Grilling), and serve with maître d hôtel butter, groups of button onions fried in butter and glazed, small stuffed tomatoes, horseradish sauce, or suitable accompaniment.
917.—PYRAMIDS OF BEEF. (Fr.—Pyramides de Bœuf.)
Ingredients.—6 ozs. of finely-chopped underdone beef, 1 egg, a little sauce, either brown or white, 1 shallot finely-chopped, 1 tablespoonful of finely-chopped mushrooms, ¾ of an oz. of butter, finely-chopped parsley, salt and pepper, round croûtes of fried or toasted bread, about 2 inches in diameter.
Method.—Melt the butter in a stewpan, fry the shallot and onion until the former is well-browned, then put in the prepared meat, moisten with a little sauce, add the beaten egg, season rather liberally with salt and pepper, and stir over the fire for 10 or 15 minutes. If the mixture becomes too stiff add more sauce; if not stiff enough to be piled high on the croûtes, cook a little longer, in order that the egg may bind more firmly. Have the croûtes ready, pile the mixture upon them, tapering to a point. Sprinkle lightly with parsley, and serve as hot as possible.
Time.—To cook, 10 or 15 minutes. Average Cost, 7d. or 8d., in addition to the meat.
918.—RAGOÛT OF BEEF. (Fr.—Ragoût de Bœuf.)
Ingredients.—1 lb. of cold roast beef (preferably underdone), 2 ozs. of butter or fat, 1½ ozs. of flour, 2 onions coarsely-chopped, 1 carrot cut into dice, ½ a turnip cut into dice, 1 pint of stock made from bones and trimmings, salt and pepper.
Method.—Cut the meat into neat slices, put them aside, and boil the bones and trimmings at least 2 hours for stock. Melt the butter in a stewpan, add the onion and trimmings of carrot and turnip, fry until lightly browned, then sprinkle in the flour. Stir and cook slowly until
