44 MODERN HOUSEHOLD COOKERY BOOK.

‘diniere of vegetables. It is a most excellent and superior pot
roast.

} Timbale of Meat.—Ingredients: % lb. of any white meat,
minced; 1% cupful of bread crumbs, 2 tablespoonfuls butter, 4
tablespoonfuls fiour, 4% pint of milk, 1 onion, blade of mace or
pinch of powdered mace, rind of half lemon, 1 egg, 1 teaspoonful
chopped parsley, % teaspoonful salt, 1 pinch cayenne. In a sauce-
pan melt the butter. Stir in the flour, and let simmer very slowly
without browning for about 15 minutes, on an asbestos mat, over
very low gas. Add milk, onion (cut in four), and mace. Raise gas
flame a little and cook well, stirring occasionally until it is a thick
creamy sauce. Lift out onion and blade mace, or strain over the
meat which has been mixed with parsley, cayenne and salt, and
breadcrumbs. Beat egg slightly and stir thoroughly through mix-
ture. Butter a mould, sprinkle with crumbs, and put the mixture
in. Steam three-quarters of an hour. Serve with following sauce:

Sauce for Timbale.—Two tablespoonfuls butter, or half butter
and half fat; 4 tablespoonfuls flour, 1 cup of milk, 1 oz. macaroni,
salt and pepper. Melt the butter and flour together as above, with-
out browning. Add milk. Boil three minutes; then throw in mac-
aroni. The macaroni must be cooked until tender in boiling water,
with a little salt (% teaspoonful); then cut in tiny ring pieces.

It would save time and trouble to make the amount of sauce
needed for both timbale’ and sauce in one lot, and keep back suf-
ficient for the macaroni sauce.

Scraped Beef.—Ingredients: Round steak, thin buttered bread,
salt and pepper. When solid meat is not easily digested, this is
invaluable. Get a piece of round steak as large as your hand, and
hold it down firmly by one corner while you scrape off the pulp
from the fibre with a silver spoon. Turn it over, when one side is
done, and scrape the other. The red pulp is seasoned with salt, and
made into a little cake, and put in a heated dry frying pan over a
hot fire for a moment. It will need turning only once. Serve this
with thin buttered bread.

Scotch Beefsteak.—Ingredients: Two pounds round top steak,
38 bay leaves, pepper and salt, flour, 1 onion. Have steak cut
very thin, and see that all the fat has been removed. Cut the
meat into strips about six inches long. “Beetle it well,’ as the
‘Scotch say, or in other words, pound it well. Season these strips
‘with pepper and salt; sprinkle them with flour, and after you have
‘rolled each of them into tight rolls, place them in the bottom of a
‘saucepan, with bay leaves, a teaspoonful of onion juice and just
enough cold water to cover them. Cover closely to keep in all
steam—this is important. Place the pan where the meat can. sim-
mer, but will not boil, for 24% hours on a gas burner turned very
‘low, with an asbestos plate. If onion juice is not at hand, a peeled
‘onion can be cut in four and placed through the saucepan, and re-
‘moved with bay leaves when dishing up. Use a pan only a little
‘larger than will hold steak.