ter, mixed with
three tablespoonfuls of browned flour.

Return the birds to the sauce for ten minutes. Fry some thick slices
of bread, place a bird on each and pour the sauce over them.

MEATS

[Illustration]

Yorkshire Steaks

Fry in butter several small tenderloin steaks, with two onions sliced
and one cucumber sliced. When well browned add a pint of stock, salt,
pepper and cayenne and one teaspoonful of made mustard. Simmer an hour
or longer.

* * * * *

Filet of Beef a la Rossini

Braise a larded filet of beef with what vegetables are in season. Put
in a saucepan and moisten while cooking with a bottle of good claret
or sherry. When done garnish the meat with macaroni prepared as
follows: Boil one-half pound of macaroni, cut into three-inch lengths
and put in a saucepan with some sliced mushrooms, one-half pint of
good stock, three ounces of grated Parmesan cheese, and a pat of
butter. Season with salt and pepper. Toss over the fire until well
mixed and serve around the beef. Strain the vegetables out of the
gravy and pour over the beef.

* * * * *

Yorkshire Pudding

This is to be served with roast beef, and it should be baked in the
pan of drippings in which the beef has cooked. Mix a cup of flour
with a cup of milk, salt and one egg beaten. Bake quickly and serve at
once.

* * * * *

Cold Roast Beef Stewed

Cut the remains of a cold roast into pieces, flour the pieces and fry
in butter until brown. Then put them into a saucepan with a cup of
stock, a glass of port, salt, pepper and cayenne. Simmer five minutes
and add one tablespoonful of lime juice before serving.

* * * * *

Lobscouse

Soak four thick slices of corned beef in fresh water for two hours.
Fry four slices of salt pork or bacon. In the fat fry four sliced
onions a light brown. Place in a stewpan the beef, onions and pork or
bacon. Add a dozen sliced potatoes, cover with water and season highly
with pepper. Cover and stew gently until the meat is tender. Then
break into the stewpan four sea biscuits, cook for five minutes
longer. The liquor may be thickened a little more with a tablespoonful
of flour mixed with a little cold water.

* * * * *

Perchero

Place five pounds of beef in a large pot half filled with water. Boil
for three hours, having seasoned well w