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.

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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.

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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.

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