. The Boston Cooking School magazine of culinary science and domestic economics. ze may be cut. In larding cut thelardoons of good length and a gener-ous eighth of an inch in taking a stitch in the meat (draw-ing in a lardoon) tie the ends twice. Be-fore larding the meat, trim off all skin,gristle and superfluous fat. Put in anagate pan about one-fourth a cup ofbutter, half a carrot and an onion, cutin thin slices, four or five cloves, a meat cook in the butter about twentyminutes. The heat must not be strongenough to burn the vegetables. Addone-fourth a cup of sherry and half
. The Boston Cooking School magazine of culinary science and domestic economics. ze may be cut. In larding cut thelardoons of good length and a gener-ous eighth of an inch in taking a stitch in the meat (draw-ing in a lardoon) tie the ends twice. Be-fore larding the meat, trim off all skin,gristle and superfluous fat. Put in anagate pan about one-fourth a cup ofbutter, half a carrot and an onion, cutin thin slices, four or five cloves, a meat cook in the butter about twentyminutes. The heat must not be strongenough to burn the vegetables. Addone-fourth a cup of sherry and half acup of brown stock and let the filletcook in a moderately hot oven abouttwo hours and a half; baste frequentlyover the paper, to avoid disturbingthe lardoons; add more broth as cooked remove to a baking sheet,brush over with melted glaze and setinto the oven to crisp the should take about fifteen the meantime strain the liquid fromthe vegetables in the braising pan andskim off the fat. Tissue or blottingpaper may be used to take up the last. Fillet of Beef, Larded. Larding Needle Threaded with a Lardoon. etc. Chili pepper, with seeds removed, cut of the fat. Let one-fourth a cup ofin bits, two or three parsley branches, the fat cook until browned; add half aa stalk or two of celery and part of a cup of flour and stir and cook until 332 THE BOSTON COOKING-SCHOOL MAGAZINE browned, then add the broth and acup of cooked tomato puree; stir untilboiling; add one-fourth a cup of sherrywine and a bottle of button mush-rooms. Pour the sauce around thefillet and serve at once. Tournedos of Beef, BernaiseFashion Remove the fat and unedible portionsfrom a fillet of beef, cut from underthe rump. Cut half-inch slices acrossthe grain of the meat; trim these to apoint at one end and cut the other endround: thev will be about two and a Boned-and-Corned Fore Quarter ofLamb Have the bones removed from afore quarter of lamb; use these for the market ma
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Keywords: ., bookcentury1800, bookdecade1890, booksubjecthomeeco, bookyear1896
