Beef Timbale

Chop fine any left-over tough bits of lean beef. Cook together for a
moment a gill of strained tomatoes and one cup of bread crumbs; add to the
meat, rub to a smooth paste, season with a quarter of a teaspoonful of
celery seed, a half teaspoonful of salt and a dash of pepper; mix, and
then stir in carefully the well-beaten whites of two eggs; fill into
custard cups, stand in a pan of boiling water, and cook in a moderate oven
twenty minutes. Serve with tomato sauce. This recipe is for one pound of
beef.




BEEF--COOKED


Ragout

Cut pieces of cold boiled or roasted beef into cubes of one inch; to each
quart of this allow two tablespoonfuls of butter, two of flour and a pint
of stock. Rub the butter and flour together, add the stock, stir until
boiling; add a tablespoonful of onion juice, a teaspoonful of browning or
kitchen bouquet, a teaspoonful of salt, a tablespoonful of tomato catsup,
a tablespoonful of chopped parsley; add the meat; stand over the back part
of the stove until thoroughly hot; serve on a heated platter garnished
with triangular pieces of toasted bread. A few left-over olives,
mushrooms, or even a chopped truffle, may be added.