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Classic
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page 18
Take out the calf's feet, skim the grease off the sauce and pass it warm through
a flannel bag. Put in two egg shells before straining it, and let it cook a
while to clear the jelly. Cut two well cooked carrots in halves. Put them in the
bottom of your tureen and place your daube on top. Pour your jelly on the sides
of the daube, so that it runs on the bottom of the tureen and on the sides,
remembering that when you turn it out in a dish the bottom part will be on top.
Put in a cool place, or near the ice. You will have to try several times before
you succeed in making this very choice and delicious dish, which is meant for
cold weather only.--MME. EUSTIS, MERE.
ROAST BEEF
Take a roast of beef, as many pounds as you need according to the number of
persons. Wipe well with a clean cloth, salt and pepper it, and flour it. Before
you put it in a roast pan, put in that pan a small piece of bacon, a small piece
of onion, and a carrot cut in two, with two tablespoonfuls of meat juice or
bouillon, not hot water. Water is very good to wash with, but not to flavor
meats with! Put your meat in the roast pan in a moderate oven, and cook it by a
good fire a quarter of an hour for every pound of meat. Baste it with the
drippings, and watch it carefully.
YORKSHIRE PUDDING TO SERVE WITH HOT ROAST BEEF
One and a half pints of milk, six large tablespoonfuls of flour, three eggs, one
small spoonful of salt. Put the flour into a basin with the salt, and stir into
it gradually enough milk to make a stiff batter. When perfectly smooth, add
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