New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1891-04-19


mendsble for small households like yours and mine'
But, after ALL you might day have occasion for
nlet-roast and win then be glad 10 have the follow
Ing recipe for hlet Of beef Ia Jardinere: For this
piece OF meat eight minutes cooling for each pound
is sufficient, meant to he rare: otherwise ten min
utes each pound Remove both fat and skin-the Lat
ter very carefully, with sharp pointed mife-so as
not TO cut into the flesh. Lard II on top as closely
possible in several rows. Have dripping pan hot,
melt in IL butter-a piece the Of for
every two pounds. When right hot put In your flet
and brown it rapidly all SIDES Then continue 10
roast with moderate heat Basic frequently with the
butter in the pan. Sprinkle with some salt when in
the oven half an hour, and finish basting with cup
full of cream. II preferred, few spoonfuls of beef
broth be added to the butter In the pan. instead
Of bastng with Take the fat of the gravy strain
IT, and IL poured the fet. Surround the Dat
ter with different kinds Of vegetables, young carrots
green peas Brussels sprouts roses' Of cauiinower.
chestnuts, mushrooms, etc. Arrange them In little
punches or bouquets, each kind by itself and II
tomatoes are in season divide each bouquet by Q
large e6afed tomato.
1t is very likely that you viii have part Of tho
let left over Of which remnant you wish to make the
most. This is the special way In which use up cold
beefsteak or roast beef: Scorch scant tablespoon
full Of flour in tablespoonful Of drppIngs add soup
liquor sufficient to make thick sauce, stirring all the
while until smooth; add salt and pepper teaspoonful
OF lemon juice, and as much, or more, OF mushroom
catsup When ready add the meat either cut in dice
or in thin Slices and stir until completely immersed
In the sauce; cover up tightly and set either on q
vessel OF boiling water place where the meat
gets heated through but does not boil. In fifteen
minutes IL will be ready to serve. Another way is
tins, which Is given by Alexandra Dumas, who was
never happier than when able to don the white apron
and cook meal for one or more friends:
For beef matelOtte' peel some small onions and
put them In a saucepan with some butter place them
"A NJ n u0h hroum dust Thorn
tablespoonful of -four and continue TO cook slowly
After the Hour is of the same color the onions,
add glassfu of caret Tor tablespoonful of orange
)uce, half as much broth, few mushrooms salt,
pepper, and bouquet of one bay leaf and a spng
Of thyme. Allow the whole 10 stew for little while.
then pour over slices Of cooked beef and place for
half an hour where the meat win be kept hot and Be-
saturated with the sauce without boiling
II al any time you wish TO have, beef tongue cold
for tea you Will have TO soak Ii might next morn
Ing put it in pot with tightntng Id, large enough
to hold it and plenty OF water to cover. The water
must be cold and the pot set back the stove where
1t Will remain about an hour without boiling. When 10
comes to the boiling point pour off the water and
place 1t by fresh boiling water. Now move the pot
TO place where the water will simmer, not boil, and
let 1t continue TO do from two to three hours. As
the skin will peel off easily the tongue done.
Of what is left over several nice breakfast dishes or
entrees can be made For one Of the latter Dumas
gratin": Cut your boiled tongue into very thin slices;
take the dish in which IL is TO be served, put in few
tablespoonfulS Of broah Tor Saspoonful of Lebig)
and a few drops of vinegar or lemOnjuice. Have a
mince made Of picked cucumbers parsley, shallot (o
onion), chervil, black pepper, salt and bread
crumbs Spread thin layer Of this mixture first then
layer OF sliced tongue and so on, finishing with the
mince. Dust the whole some bread crumbs, and
put in quick for about ten TO fifteen minutes, to
heat through and get brown top. Just before
ing, moisten II with little more broth.
This is a simple way for tongue outlets Cut your
boiled tongue into oblong pieces about inch thick
and dip them in melted butter, egg beaten up;
turn them In bread crumbs and saute them until
brown In iron pan, made hot beforehand, and very
little butter. If you wish, with poured
around them made OF some and little -four,
which yOu put in the pan after the tongue has been
removed 10 hot dish. Let boil while stirring for
few minutes; then add either few drops of Harvey
other made sauce, what is also very good,
bit OF anchovy paste as large a large pea.
/ shall be glad if In trying my recipes and
ceedlng with them you should prove what the great
Munich physician, DR.. V. Nussbaum, says that " all
thinking and doing is far greater In value when
well-nourished than it rs when we poorly
fed and not our real selves In consequence