4. Brunoise with Sorrel.
—The same, adding two good handfuls of chopped sorrel about two minutes before serving.
5. Beef à l’Anglaise.
—Cut up into small squares a quarter of a pound of raw, lean beef; brown them a little in a saucepan on the hot range, then moisten with three pints of broth (No. 99), add half a pint of printanier (No. 51), a handful of barley, and half a pinch each of salt and pepper. Boil thoroughly for half an hour, and a few moments before serving put in one medium-sized sliced tomato, taste to see if sufficiently seasoned, then pour the soup into a hot tureen, and send to the table.