BEEF A LA MILANAISE Have five pounds of the upper round of beef
tied in a neat roll. With a carving steel pierce it through in eight or ten places, and
insert sticks of macaroni and fat salt pork alternating in the holes. Sear it in hot lard all
over, place in a deep casserole or saucepan, and cover with the following sauce : Soak
two ounces of dried mushrooms in one pint of hot water for one hour, then drain care-
fully and chop. Heat two tablespoonfuls of olive oil, and fry in it one large chopped
onion until yellow, then add two chopped tomatoes, the mushrooms, two sliced green
peppers and the water in which the mushrooms have soaked, one teaspoonful of kitchen
bouquet, one cupful of white wine, one cupful of ripe olives, salt and Mcllhenny’s
Tabasco sauce to taste. Simmer all together five minutes, then pour over the
beef ; cover tightly and bake slowly in the oven, basting frequently. When
tender place the beef on a platter and surround it with spaghetti which
has been mixed with the sauce. If the sauce has been reduced too
much, thin with soup stock.

DEVILED MEAT Make a batter of two tablespoonfuls of dry mustard, three
tablespoonfuls of flour, two eggs, salt and cayenne pepper, one teaspoonful of sweet oil
and one of vinegar. Cut any kind of cold meat in slices and let soak in this batter, then
fry light brown in lard. Pour the batter that is left into one cupful of hot soup stock or
water ; add a small piece of butter and bring to a boil slowly. When it has thickened,
pour over the meat, and serve. Cut gashes in cold turkey legs (the drumstick and second
joint), rub this mixture well in, and broil for breakfast.