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Minced Beef

Cut some slices of cold roast beef to a half inch in thickness, and cut these into strips of about an equal width, slicing up finely. Place in a stewpan a wineglassful of port wine, a shallot chopped fine, the shredded rind of half an orange, and a little grated nutmeg; season with salt and cayenne pepper, and allow it to simmer for four or five minutes. Then add a little brown sauce; mix the beef with this preparation, adding a few drops of lemon-juice, and boil the whole again. Place in the middle of a dish, place a few raspings of bread over it, place some three-cornered pieces of bread fried in butter around it, a poached egg on each, with scallops of tongue in between, then serve.

Minced Beef, Spanish Style Thin slices of cold meat should be cut into strips and then into dice; place in a saucepan, and brown in oil; add a few finely-chopped shallots, one onion, and a green pepper cut into pieces. After becoming well-browned, about five minutes, put in a pint of Spanish sauce, a little salt and a like amount of pepper. Cook again for fifteen minutes, serving with a teaspoonful of chopped parsley scattered over it.

Beef, Neapolitan Style Procure a fresh piece of silverside, about six or eight pounds in weight, and make two or three holes in it with a carving knife, and insert in each a strip of fat bacon, rolled in powdered sweet herbs and pepper. Tie up the meat with tape to keep it in shape. Then mince some fat bacon, adding a clove of garlic, an onion, some parsley, thyme and marjoram; when well mixed, put in a saucepan with the meat and stew, turning the meat frequently until it is well-browned on all sides; then moisten with plenty of tomato sauce diluted with a little stock, and pepper and salt to taste. Stew the meat slowly until done, then remove the tape, and serve with macaroni around the dish, dressed as follows: Boil it in water, and when soft, mix it with some of the meat, strained from all fat, adding plenty of grated Parmesan cheese. The macaroni should be mixed in a warmed tureen, but not over the fire.