Cut two pounds of beef steaks into large collops, fry them quickly over a brisk fire, then place them in a dish in two or three layers, strewing between each, salt, pepper, and mushroom powder; pour over a pint of strong broth, and a couple of table-spoonsful of Harvey-sauce; cover with a good beef suet paste, and bake for a couple of hours.
The most delicate manner of preparing suet for pastry is to clarify it, and use it as butter; this will be found a very superior method for meat pastry.
Trim straitly about six ounces of savoy biscuits, so that they may fit closely to each other; line the bottom and sides of a plain mould with them, then fill it with a fine cream made in the following manner: put into a stewpan three ounces of ratafias, six of sugar, the grated rind of half an orange, the same quantity of the rind of a lemon, a small piece of cinnamon, a wine-glass full of good maraschino, or fine noyeau, one pint of cream, and the well beaten yolks of six eggs; stir this mixture for a few minutes over a stove fire, and then strain it, and add half a pint more cream, whipped, and one ounce of dissolved isinglass. Mix the whole well together, and set it in a basin imbedded in rough ice; when it has remained a short time in the ice fill the mould with it, and then place the mould in ice, or in a cool place, till ready to serve.
ANOTHER EXCELLENT RECEIPT FOR A FRUIT CHARLOTTE.
Line a jelly mould with fine picked strawberries, which must first be just dipped into some liquid jelly, to make them adhere closely, then fill the mould with some strawberry cream, prepared as follows: take a pottle of scarlet strawberries, mix them with half a pound of white sugar, rub this through a sieve, and add to it a pint of whipped cream, and one ounce and a half of dissolved isinglass; pour it into the mould, which must be immersed in ice until ready to serve, and then carefully turned out on the dish, and garnished according to fancy.
Parboil three quarters of a pound of Jordan almonds, and one quarter of bitter almonds, remove the skins and beat them up to a paste, with three quarters of a pound of white pounded sugar, add to this six yolks of beaten eggs, and one quart of boiled cream, stir the whole for a few minutes over a stove fire, strain it, and pour it into a freezing pot, used for making ices; it should be worked with a scraper, as it becomes set by freezing; when frozen sufficiently firm, fill a mould with it, cover it with the lid, and let it remain immersed in rough ice until the time for serving.