and onion, or eschalot: put it, without any water, into an iron stew-pan, with a close-fitting lid, and set it by the side of a strong fire, but do not let it burn: in 2 hours, or a little more, it will be tender: serve, in its own gravy.
Prepare a forcemeat of the breast of a fowl, ½ lb. veal, ¼ lb. ham, fat and lean, the kidney of a loin of veal, and a sweetbread, all cut very small, also a few truffles and morells stewed, an eschalot, a little parsley, thyme and grated lemon peel, the yolks of 2 eggs, ½ a nutmeg and ¼ pint of cream, stir this mixture over the fire ten minutes, then spread it on very tender steaks, roll them up and skewer them; fry them of a fine brown, then take them from the fat, and stew them a quarter of an hour with a pint of beef gravy, a spoonful of catsup, a wine-glassful of Port wine, and, if you can, a few mushrooms. Cut the steaks in two, serve them the cut side uppermost, and the gravy round. Garnish with lemon or pickled mushrooms.—The forcemeat may be less rich, according to what you have.
A fillet of beef, namely, the under cut of the rump, makes very nice steaks; cut in pieces ¼ inch in thickness, put them on the gridiron over a sharp fire, season them whilst broiling with pepper and salt, and turn them often, to keep the gravy in. Make a sauce of the yolks of 4 eggs, ½ lb. butter, in slices, salt, pepper, the juice of ½ a lemon, and a little chopped parsley; keep stirring it over the fire in every direction, till rather thick, then take it off and keep stirring until the butter is melted; if too thick, add milk or cream, and pour round the steak.
Cut slices, of ½ an inch thick, about 5 long, and 3 inches broad. Beat, dip them in egg, then in a seasoning of chopped herbs, bread-crumbs, salt, mixed spices, and a little finely shred suet. Roll up and fasten them with thread. These may be roasted in a Dutch oven, or stewed in clear gravy, after being browned in the frying pan. Thicken the gravy, and add catsup and walnut pickle; dish
