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Fillet in Jelly
Make an Aspic Jelly and stand away to cool.
Trim and lard the fillet. Place one onion and one small carrot sliced, in the bottom of a baking pan, add one bay leaf, one teaspoonful of celery seed and a sprig of parsley. Place the fillet on top of these, add one pint of stock and one teaspoonful of salt, cover the pan with another the same size and bake in a quick oven for three-quarters of an hour. When done stand aside to cool. Put a layer of the jelly in the bottom of a mould, large enough to hold the fillet; then place it on the ice to cool, and when congealed and firm, place the fillet on it, larded side downward; now fill the mould with the remaining jelly, which must entirely cover the fillet and about three-quarters of an inch above it. Stand the whole in a cold place over night or for several hours. The fillet must not touch the mould, but be perfectly covered with the jelly. When cold and firm turn it out carefully on a cold meat dish. Garnish with hard boiled eggs, water cress and quarters of lemons. Bearnaise Sauce should be served with it.
BEEF a la MODE No. I Take from a round of beef a slice about four inches thick, weighing seven or eight pounds. Remove the bone. Bind the beef into good shape with a piece of new muslin or broad tape, sewing the ends tightly together. Cut deep gashes into the meat one inch apart, being careful not to cut all the way through. Mix a teaspoonful of salt, half a teaspoonful of black pepper, same of cinnamon, quarter of a teaspoonful of mace, the same of cloves, and rub them into the meat on both sides, sprinkling a little in each gash. Cut fat salt pork into pieces the size of the gashes, put one piece in each gash. Add to one cup of stale grated bread a small onion and a tablespoonful of parsley chopped very fine, moisten with vinegar. Now work a small portion of this forcemeat into the gashes by the side of the pork. Mix three tablespoonfuls of vinegar with three of olive oil, and moisten well both sides of the meat; let stand over night if possible. Then put two large tablespoonfuls of butter into a braising or baking pan; and when melted and hot, add one onion, one carrot and one turnip cut into slices; stir the whole until lightly browned, then add two tablespoonfuls of vinegar, two bay leaves, a sprig of parsley and two quarts of boiling water or stock; let the whole boil two minutes, then put in the beef and one knuckle of veal well cracked. If in a braising pan, put on the cover; if in a baking pan, turn over it another pan to keep in the steam. Put in the oven and bake slowly for six hours oven about 220° Fahr. When done, take out the meat and stand away to cool. Strain the liquor, add salt and pepper to taste, and turn into a square pan to harden. This will make a jelly of a bright amber color. Serve the meat cold with squares of this amber jelly around it. Garnish with small button radishes cut into tulips, and parsley. Serve also in a separate dish Sauce Tartare.
This will keep one week if placed in a cold dry refrigerator. BEEF a la MODE No. 2 3 pounds from upper side of round 1/4 teaspoonful of black pepper 1/4 teaspoonful of nutmeg I tablespoonful of chopped parsley 1/2 teaspoonful of allspice I teaspoonful of salt 1/4 teaspoonful of cloves I cup of bread crumbs I tablespoonful of butter 14 pound of larding pork Make gashes in the meat about two inches long, and almost through it. Mix the spices, salt and pepper. Mix the bread crumbs, parsley and the butter (melted) together. Rub the meat on both sides with the spices, and put the remainder in the gashes. Fill the gashes nearly full with the bread crumbs. Cut the larding pork into pieces the size of the gashes, and work them down with the crumbs. Now tie the meat around with a piece of twine to hold in the filling. Finish the same as Beef à la Mode No. 1. PRESSED MEAT No. I I quart of pieces of cold, cooked meat 1/2 teaspoonful of cloves ¼ teaspoonful of black pepper I cup of boiling stock I teaspoonful of cinnamon I teaspoonful of allspice 14 teaspoonful of mace Salt to taste Mix all the ingredients together, then press into a square mould and stand in a cold place to cool. When cold, turn it from the mould, cut it into slices, and serve. For this you can use any meat left from soups.
PRESSED MEAT No. 2 6 pounds of the brisket of beef 1/4 teaspoonful of ground cloves 14 teaspoonful of ground mace 1½ teaspoonful of ground cinnamon 1½ teaspoonful of ground allspice 1/4 teaspoonful of black pepper I teaspoonful of salt Dash of cayenne 3 tablespoonfuls of vinegar Cover the meat with cold water and simmer for five hours. When done, take out and stand away to cool. Boil the liquor until reduced to a pint. When the meat is cold, remove the bones, and cut it into small pieces; add to it all the spices, salt and pepper, and press into a square basin or mould. Now add the vinegar to the pint of boiling liquor, pour it over the meat and stand in a cold place for twelve hours. Then loosen it from the sides of the mould and turn it carefully out, and it is ready to serve.