. The Century cook book : with a new supplement of one hundred receipts of especial excellence. A BONED TENDERLOIN STEAK MADE TO IMITATE A CHATEAUBRIAND GARNISHEDWITH WATEB-CEESS AND LEMON. (SEE PAGE 157.). MAEEOW-BONES SERVED ON BOUND SLICES OP TOAST. (SEE PAGE 159.) MEATS 153 thorougUy hot. Then place in the center of a hot dish, andpour the sauce over them. Garnish with croutons, and servewith it farina balls (see page 223). Tomato catsup may he sub-stituted for the Worcestershire sauce. When this dish is tobe prepared in a chafing-dish, the sauce may be made before-hand ; the heating and m
. The Century cook book : with a new supplement of one hundred receipts of especial excellence. A BONED TENDERLOIN STEAK MADE TO IMITATE A CHATEAUBRIAND GARNISHEDWITH WATEB-CEESS AND LEMON. (SEE PAGE 157.). MAEEOW-BONES SERVED ON BOUND SLICES OP TOAST. (SEE PAGE 159.) MEATS 153 thorougUy hot. Then place in the center of a hot dish, andpour the sauce over them. Garnish with croutons, and servewith it farina balls (see page 223). Tomato catsup may he sub-stituted for the Worcestershire sauce. When this dish is tobe prepared in a chafing-dish, the sauce may be made before-hand ; the heating and mixing only being done over the lamp,and croiitons alone served with it. Any kind of meat or fishmay be used in this way. INSIDE FLANK Take the piece of meat called the inside flank; wipe it cleanwith a wet cloth; carefully remove the skin and fat and lay itflat on a board; moisten three quarters of a cupful of crumbswith stock; add one teaspoonf ul of salt, one quarter teaspoon-ful of pepper, one teaspoonful onion juice or one half onionchopped fine, one tablespoonful chopped parsley. Spread thismixture on the meat evenly; then roll and tie it with whitetwine; turn in the ends to make it even and sh
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