Braised Beef.
3 pounds beef, 2 ounces fat salt pork, 2 tablespoonfuls flour, 3 teaspoonfuls salt, teaspoonful pepper, 1 pints water, 2 tablespoonfuls minced onion, 2 tablespoonfuls minced carrot, 9 whole cloves, 1 sprig parsley.
Cut the pork into thin slices and fry until brown and crisp. Take out the pork, putting the vegetables in the fat remaining in the pan, add cook slowly fifteen minutes. Rub half the pepper and 2 teaspoonfuls salt into the piece of meat, and place it in a deep graniteware pan. When the vegetables are cooked, put them with the meat, first pressing from them as much fat as possible. Into the fat remaining in the pan put the flour, and stir until it becomes brown. Add the water gradually, stirring all the while. Season this gravy with the remainder of the salt and pepper, and boil for• five min utes; then pour over the meat in the pan. Add the cloves and parsley. Cover the pan and set in a very moderate oven. .Cook for five hours, basting every half hour with the gravy in the pan. The oven must never be so hot that the gravy will bubble.—MARIA PARLOA.
Beef Stew with Dumplings.
9 pounds upper part of round steak with the bone, 3 pints boiling water, 1 turnip, 1 carrot, 1 onion, tablespoonful salt, tablespoonful pepper, bay leaf, cupful flour for thickening.
Cut meat in one-and-a-half inch pieces, wipe with a damp cloth, and sprinkle with a little salt and flour. Put some of the fat in a hot frying pan, and when tried out, add meat, turning often, till well browned. Then put in a kettle with the bones, add boiling water, rinsing out frying pan with some of it, that none of the goodness of the meat be wasted. Let meat boil for five minutes; then set back on the stove where water will just bubb12„ and cook slowly for two hours. Then add onion, carrot, and turnip which have been cut in half inch cubes, and cook for another hour. Twelve minutes before the stew is done, put dumplings on a per forated tin pie plate, or in a steamer, cover closely, and do not lift the cover until stew is cooked, Corned Beef and Cabbage.
Wash and, if very salt, soak in. cold water for an hour a piece of corned beef weighing 5 or 6 pounds. Put in a kettle with cold water to cover, place on stove, heat slowly, taking off scum as it rises to the top of the water. Cook slowly for thrce or four hours, or till very tender. Take out the meat, and in the liquor cook a cabbage which has been pre pared according to directions given in chapter on vegetables; also some potatoes that have been washed and pared. If beets are to be used, cook them in boiling water in a kettle by themselves. When cabbage and po tatoes are tender, take out with skim mer and serve with the meat. Save the fat that rises to the top.
Fillet of Beef.
Trini into shape, lard the upper side, dredge with salt, pepper, and flour. Put several pieces of pork in the pan under the meat, bake in a hot oven twenty or thirty minutes. Serve with mushroom sauce. Or brush the fillet with beaten egg, sprinkle seasoned and buttered crumbs all over it, and bake thirty minutes. Or stuff the incisions left by the removal of the veins and ten dons with any stuffing or forcemeat. Dredge with salt and flour, and bake. —MAav J. LiNcow.r.
Hamburg Steak.
Two pounds round beef chopped fine; press it into a flat steak, sprinkle with salt and pepper and a little onion juice; flour lightly, and broil as beefsteak. Make a brown gravy with a little soup stock, thick en with flour, and pour around the steak.
Steak a la Bordelaise (French rec ipe).
1 sirloin steak, 2 tablespoonfuls butter, 2 tablespoonfuls flour, 2 rimfuls beef Atnek_ 2 tablespoonfuls chopped raw ham, bay leaf, 1 tablespoonful chopped onion,. Salt and pepper to taste, 1 tablespoonful tomato catsup, cupful finely chopped mush rooras.
Brown the butter and flour, stir in the stock; when thick and smooth, add the ham, bay leaf, and onion. Cover and simmer gently for an hour, then strain. Add salt, pepper, cat sup, and mushrooms, and keep hot at the side of the fire. Broil a sirloin steak, arrange on a hot platter, and pour this sauce around it.