As soon as it boils, it should be skimmed: and
afterwards kept boiling very gently.
BEEF STEAK, STEWED--Peel and chop two spanish onions, cut into
small parts four pickled walnuts, and put them at the bottom of a
stewpan; add a teacupful of mushroom ketchup, two teaspoonfuls of
walnut ditto, one of shalot, one of chile vinegar, and a lump of
butter. Let the rump-steak be cut about three-quarters of an inch
thick, and beat it flat with a rolling-pin, place the meat on the top
of the onions, etc., let it stew for one hour and a half, turning it
every twenty minutes. Ten minutes before serving up, throw a dozen
oysters with the liquor strained.
BEEF STEAK AND OYSTER SAUCE--Select a good, tender rump-steak, about
an inch thick, and broil it carefully. Nothing but experience and
attention will serve in broiling a steaks; one thing, however, is
always to be remembered, never malt or season broiled meat until
cooked. Have the gridiron clean and hot, grease it with either butter,
or good lard, before laying on the meat, to prevent its sticking or
marking the meat; have clear, bright coals, and turn it frequently.
when cooked, cover tightly, and have ready nicely stewed oysters; then
lay the steak in a hot dish and pour over some of the oysters. Serve
the rest in a tureen. Twenty-five oysters will make a nice sauce for a
steak.
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 stewpan, 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 quickly, rub the dish
with shalot, and turn the fricassee into it.
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