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Pilaff of Beef

(Barcelona.) Cut 1 pound of tender beef--fresh meat--into 4-inch slices, add 1 onion, minced fine, in butter, a bit of celery, some parsley, thyme, seasoning, and sufficient stock to moisten all. Cook until the meat is done, add a spoonful of white wine, pour on a hot dish, arrange around 1/2 pound of rice, boiled in some stock, and cover with tomato sauce.

BRAISED BEEF, en daube (Marseilles.) Lard closely 6 pounds of beef, and soak overnight in enough mild vinegar to cover it. Drain it; brown it on both sides in a casserole or deep pan, with a little suet and some flour. Add 1 1/2 quarts of boiling water, 2 bayleaves, 6 cloves, 6 allspice, some parsley, 2 carrots, 1 turnip, and 1 onion, sliced, salt, and pepper. Cover closely, and cook slowly for 4 hours, turning the meat several times. Take it out of the broth, and put in a mould of proper size; lay a weight on top and let it cool. Clarify the broth, add sufficient gelatine to make a jelly, and pour around the meat in the mould. When firm, turn out and serve cold, in slices.