until sufficiently cooked, and then put it on a dish. Into the
sauce put four mushrooms cooked in white sauce, half a teaspoonful of
anchovy butter and a little lemon juice. Pour the sauce over the salmon
and serve.

No. 71. Fillets of Salmon in Papiliotte

Ingredients: Salmon, oil, lemon juice, salt, pepper, nutmeg, herbs.

Cut a piece of salmon into fillets, marinate them in oil, lemon juice,
salt, pepper, nutmeg, and herbs for two hours. Wipe and put them into
paper souffle cases with a little oil, butter, and herbs. Cook them on a
gridiron, and serve with a sauce piquante made in the following manner:
Half a pint of rich Espagnole sauce (No. 1) and a dessert-spoonful of
New Century{*} sauce, warmed up in a bain-marie.

*Can be obtained at Messrs Lazenby's, Wigmoree Street, W.

Beef, Mutton, Veal, Lamb, &C.

No. 72. Manzo alla Certosina (Fillet of Beef)

Ingredients: Fillet of beef or rump steak, bacon, olive oil, salt,
nutmeg, anchovies, herbs, stock, garlic.

Put a piece of very tender rump steak or fillet of beef into a stewpan
with two slices of fat bacon and three teaspoonsful of the finest olive
oil; season with salt and a tiny pinch of nutmeg; let it cook uncovered,
and turn the meat over occasionally. When it is nicely browned add an
anchovy minced and mixed with chopped herbs, and a small clove of garlic
with one cut across it. Then cover the whole with good stock, put the
cover on the stewpan, and when it is all sufficiently cooked, skim the
grease off the sauce, pass it through a sieve, and pour it over the
beef. Leave the garlic in for five minutes only.

No. 73. Stufato alla Florentina (Stewed Beef)

Ingredients: Beef, mutton, or veal, onions, rosemary, Burgundy,
tomatoes, stock, potatoes, butter, garlic.

Cut up an onion and three leaves of rosemary, fry them slightly in
an ounce of butter, then add meat (beef, mutton, or veal), cut into
fair-sized pieces, salt it and fry it a little, then pour half a glass
of Burgundy over it, and add two tablespoonsful of tomato conserve, or
better still, fresh tomatoes in a puree. Cover up the stewpan and cook
gently, stir occasionally, and add some stock if the stew gets too dry.
If you like to add potatoes, cut them up, put them in the stewpan an
hour before serving, and cook them with the meat. A clove of garlic with
one cut may be added for five minutes.

No. 74. Coscia di Manzo al Forno (Rump Steak)

Ingredients: Rump