ried
onions; in that case you should chop and mix up together an eschalot,
some parsley, a few capers, and the yelk of a hard egg, and strew them
lightly over the surface of the beef.

The fat end of the sirloin and bones should be put to simmer in the
liquor in which the fillet was first stewed, and done till the beef
looks loose; it should then be put away into a deep vessel, and the soup
strained over it, which cooling with the fat upon the top (thereby
excluding the air), will keep as long as may be required: when the soup
is to be used, the fat must be cleared from it; a carrot, parsnip, a
head of celery, a leek, and three turnips, cleaned and scalded, should
be added to it, and the whole suffered to simmer gently till the
vegetables are quite done, when they must be strained from the liquor,
and the soup served up with large square thick pieces of toasted bread.

Those who like a plain bouilli warm the beef in the soup, and serve it
up with the turnips and carrots which had been strained before from the
soup. A white cabbage quartered is no bad addition to the garnish of the
bouilli, or to the flavour of the soup. If it is a dressed bouilli,
sliced carrots and button onions should be stewed in thickened stock,
and poured over the meat.

A neck of mutton boned, sprinkled with dried sage, powdered fine, or
(No. 378) seasoned, rolled, and roasted, is very good. The bones and
scrag make excellent gravy stewed down, and if done very gently, the
meat is not bad eating. The same herbs should be put to it as to other
stocks, with the addition of a carrot; this will make very good mutton
broth. In short, wherever there are bones or trimmings to be got out of
any meat that is dressed in my kitchen, they are made to contribute
towards soup or gravy, or No. 252.

Instead of roasting a hare, (which at best is but dry food), stew it, if
young, plain; if an old one, lard it. The shoulders and legs should be
taken off, and the back cut into three pieces; these, with a bay-leaf,
half a dozen eschalots, one onion pierced with four cloves, should be
laid with as much good vinegar as will cover them, for twenty-four
hours, in a deep dish. In the mean time, the head, neck, ribs, liver,
heart, &c. &c. should be browned in frothed butter well seasoned; add
half a pound of lean bacon, cut into small pieces, a large bunch of
herbs, a carrot, and a few allspice; simmer these in a quart of water
till it be reduced to about half the quan