y's sauce, or lemon-juice, or mushroom ketchup; 1 small bunch of
savoury herbs.

_Mode_.--Mince the beef and onion very small, and fry the latter in
butter until of a pale brown. Put all the ingredients together in a
stewpan, and boil gently for about 10 minutes; garnish with sippets of
toasted bread, and serve very hot.

_Time_.--10 minutes. _Average cost_, 1s. per lb.

_Sufficient_ for 2 or 3 persons.

_Seasonable_ at any time.

CURRIED BEEF (Cold Meat Cookery).

620. INGREDIENTS.--A few slices of tolerably lean cold roast or boiled
beef, 3 oz. of butter, 2 onions, 1 wineglassful of beer, 1
dessertspoonful of curry powder.

_Mode_.--Cut up the beef into pieces about 1 inch square, put the butter
into a stewpan with the onions sliced, and fry them of a lightly-brown
colour. Add all the other ingredients, and stir gently over a brisk fire
for about 10 minutes. Should this be thought too dry, more beer, or a
spoonful or two of gravy or water, may be added; but a good curry should
not be very thin. Place it in a deep dish, with an edging of dry boiled
rice, in the same manner as for other curries.

_Time_.--10 minutes. _Average cost_, exclusive of the meat, 4d.

_Seasonable_ in winter.

TO CLARIFY BEEF DRIPPING.

I.

621. Good and fresh dripping answers very well for basting everything
except game and poultry, and, when well clarified, serves for frying
nearly as well as lard; it should be kept in a cool place, and will
remain good some time. To clarify it, put the dripping into a basin,
pour over it boiling water, and keep stirring the whole to wash away the
impurities. Let it stand to cool, when the water and dirty sediment will
settle at the bottom of the basin. Remove the dripping, and put it away
in jars or basins for use.

ANOTHER WAY.

622. Put the dripping into a clean saucepan, and let it boil for a few
minutes over a slow fire, and be careful to skim it well. Let it stand
to cool a little, then strain it through a piece of muslin into jars for
use. Beef dripping is preferable to any other for cooking purposes, as,
with mutton dripping, there is liable to be a tallowy taste and smell.

ROAST FILLET OF BEEF (Larded).

623. INGREDIENTS.--About 4 lbs. of the inside fillet of the sirloin, 1
onion, a small bunch of parsley, salt and pepper to taste, sufficient
vinegar to cover the meat, glaze, Spanish sauce, No. 411.

_Mode_.--Lard the beef with bacon, and put it into a pan with sufficien