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Classic
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tough, it may be stewed first in a pot with water enough to cover it, until
tender, and then put into a dripping-pan and browned in the oven.
If the meat is to be eaten hot, skim off the fat from the gravy, into which,
after it is taken off the fire, stir in the beaten yolks of two eggs. If onions
are disliked you may omit them and substitute minced oysters.
TENDERLOIN OF BEEF.
To serve tenderloin as directed below, the whole piece must be extracted before
the hind quarter of the animal is cut out. This must be particularly noted,
because not commonly practised, the tenderloin being usually left attached to
the roasting pieces, in order to furnish a tidbit for a few. To dress it whole,
proceed as follows: Washing the piece well, put it in an oven; add about a pint
of water, and chop up a good handful of each of the following vegetables as an
ingredient of the dish, viz., Irish potatoes, carrots, turnips, and a large
bunch of celery. They must be washed, peeled, and chopped up raw, then added to
the meat; blended with the juice, they form and flavor the gravy. Let the whole
slowly simmer, and when nearly done, add a teaspoonful of pounded allspice. To
give a richness to the gravy, put in a tablespoonful of butter. If the gravy
should look too greasy, skim off some of the melted suet. Boil also a lean piece
of beef, which, when perfectly done, chop fine, flavoring with a very small
quantity of onion, besides pepper and salt to the taste. Make into small balls,
wet them on the outside with eggs, roll in grated cracker or fine bread-crumbs.
Fry these force-meat balls a light brown. When serving the dish, put these
around the tenderloin, and pour over the whole the rich gravy. This dish is a
very handsome one, and, altogether, fit for an epicurean palate. A sumptuous
dish.
STEWED STEAK WITH OYSTERS.
Two pounds of rump steak, one pint of oysters, one tablespoonful of lemon juice,
three of butter, one of flour, salt, pepper, one cupful of water. Wash the
oysters in the water, and drain into a stew-pan. Put this liquor on to heat. As
soon as it comes to a boil, skim and set back. Put the butter in a frying-pan,
and when hot, put in a steak. Cook ten minutes. Take up the steak, and stir the
flour into the butter remaining in the pan. Stir until a dark brown. Add the
oyster liquor, and boil one minute. Season with salt and pepper. Put back the
steak, cover the pan, and simmer half an hour or until the steak seems tender,
then add the oysters and lemon juice. Boil one minute. Serve on a hot dish with
points of toast for a garnish.
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