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To make Collops of Cold Beef, Sfc.
pan with the meat, shake it together, and when it is
thoroughly hot, pour it in a dish. Hash beef the same
way.
To muke Collops of Cold Beef. If you have any cold in-
side of a surloin of beef, take off all the fat, cut it in little
thin bits, cut an onion small, boil as much water or gravy
as yon think will do for sauce ; season it with a little pep-
per and salt, and sweet herbs. Let the water boil, then
put in the meat, with a piece of butter rolled in flour,
shake it round, and stir it. When the sauce is thick,
and the meat done, take out the sweet herbs, and pour
it in a dish. They do better than fresh meat.
Rules to be observed in all Blade Dishes. First, let the
stewpans, or saucepans, and covers, be very clean, free
from sand, and well tinned ; and that all the white
sauces have a little tartness, and be very smooth, and of
a fine thickness ; and all the time any white sauce is over
the fire, keep stirring it one way.
And as to brown sauce, take care no fat swims at the
top, but that it be all smooth alike, and about as thick as
good cream, and not to taste of one thing more than
another. As to pepper and salt, season to your palate,
bnt do not put too much, for that will take away the fine
flavour of everything. As to most made dishes, put in
what you think proper to enlarge it, or make it good ;
as mnshrooms pickled, dried, fresh, or powdered; truffles,
morels, cockscombs stewed, ox-palates cut in small bits ;
artichoke bottoms, either pickled, fresh, boiled, or dried
softened in warm water, each cut in four pieces ; aspara-
irus tops, the yolks of hard eggs, force-meat balls, &c.
The best things to give a sauce tartness are mushroom
pickle, white walnut pickle, elder vinegar, or lemon
juice.
