Braise a larded filet of beef with what vegetables are in season.  Put in a saucepan and moisten while cooking with a bottle of good claret or sherry.  When done garnish the meat with macaroni prepared as follows:  Boil one-half pound of macaroni, cut into three-inch lengths and put in a saucepan with some sliced mushrooms, one-half pint of good stock, three ounces of grated Parmesan cheese, and a pat of butter.  Season with salt and pepper.  Toss over the fire until well mixed and serve around the beef.  Strain the vegetables out of the gravy and pour over the beef.

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Yorkshire Pudding

This is to be served with roast beef, and it should be baked in the pan of drippings in which the beef has cooked.  Mix a cup of flour with a cup of milk, salt and one egg beaten.  Bake quickly and serve at once.

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Cold Roast Beef Stewed

Cut the remains of a cold roast into pieces, flour the pieces and fry in butter until brown.  Then put them into a saucepan with a cup of stock, a glass of port, salt, pepper and cayenne.  Simmer five minutes and add one tablespoonful of lime juice before serving.

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Lobscouse

Soak four thick slices of corned beef in fresh water for two hours.  Fry four slices of salt pork or bacon.  In the fat fry four sliced onions a light brown.  Place in a stewpan the beef, onions and pork or bacon.  Add a dozen sliced potatoes, cover with water and season highly with pepper.  Cover and stew gently until the meat is tender.  Then break into the stewpan four sea biscuits, cook for five minutes longer.  The liquor may be thickened a little more with a tablespoonful of flour mixed with a little cold water.

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Perchero

Place five pounds of beef in a large pot half filled with water.  Boil for three hours, having seasoned well with salt and pepper.  Then add a large piece of pumpkin cut in pieces, a pint of string beans, a cup of corn, a large onion sliced, a carrot and a turnip diced, and a bell pepper minced.  Simmer for half an hour.  Then add half a cup of rice and one teaspoonful of saffron.  Cook for half an hour longer.  In another saucepan boil a cabbage, and in a third pan stew some peeled apples and bananas cut up.  Put the meat in the center of a platter and place the mixed fruits and vegetables around it.

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Stewed Cold Mutton or Beef

Place in a saucepan three onions sliced, a carrot and a potato diced; salt, pepper, a teaspoonful of lime juice or vinegar, with thin slices of cold meat.  Cover closely and simmer for one hour, add half a cup of cold water and simmer one hour longer.  Season with a tablespoonful of Worcestershire and thicken the gravy with an ounce of flour rubbed into butter.

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