Cut the meat in slices, and dip each piece in seasoning. Cover with hot water, and let stand while mak ing the pastry. Mix the flour with the suet finely chopped, the bak ing powder and salt, and make into a stiff paste with milk. Drop on a floured board, and roll. Line a greased pudding basin with the pas try, reserving a piece for the top. Put in the meat and water, wet the edges, and cover with the remain der of the pastry. Tie over the top a floured pudding cloth. Put into a saucepan of boiling water to boil two hours.
Beef Bauilli (French recipe).
Short ribs beef, 1 turnip, 1 carrot, 1 onion, 3 stalks celery, 1 clove garlic; Pepper and salt, 1 tablespoonful vinegar, 1 teaspoonful mushroom catsup.
Put the beef on to stew with tur nip, carrot, onion, celery, garlic, salt and pepper. Cover with boiling wa ter, and simmer till the meat is ten der as possible. For sauce, add vine gar, mushroom catsup, salt, and pepper. Simmer a few minutes. Serve the sauce about the meat.
Beef ii la Mode.
4 pounds beef, 2 tablespoonfuls butter, 2 tablespoonfuls flour, 3 pints boiling water, 1 bay leaf, 1 sprig celery, 1 sprig parsley, 1 onion, 2 carrots, 1 turnip, 1 tablespoonful salt, Dash pepper.
Put the butter in a stewpan over a hot fire; when it melts, brown the meat on both sides. Remove the meat temporarily and add flour to butter; let it brown and thicken, then add water, bay leaf, celery, parsley, and onion with clove stuck in it, carrots, turnip, salt, and pepper. Replace the meat in this liquid and simmer six hours. Turn the meat over and stir occasionally. Place the meat on a platter, strain the gravy over it, and garnish with sliced boiled car rots and parsley.
Beef Goulash (Hungarian recipe).
3 pounds round steak cut in inch cubes, 3 onions sliced, 3 potatoes diced, cupful butter, cupful water, 1 cupful cream, 1 teaspoonful beef extract, 1 teaspoonful salt, teaspoonful black pepper, teaspoonful paprika.
Put the butter in a kettle, set it on the range, and fry the onions, add the meat, cook until brown. Dissolve the beef extract in water, and add it to the contents of the kettle. Cover closely, and cook slowly until the meat is tender, then add the season ings, and place the potatoes in the kettle on top of the meat. Cover and cook until the potatoes are ten der, add the cream, and 8immer five mlnutes, Flank a la Milanaise (French rec ipe).
2 pounds flank, 1 tablespoonful salt, teaspoonful pepper, cupful chopped onion, 1 tablespoonful butter, 2 ounces suet, 1 cupful water, 2 slices carrot, 1 tablespoonful cornstarch.
Season flank with salt and pepper. Place a saucepan with onion and but ter over the fire, add a small piece of bruised garlic, cook five minutes. When cold, spread this over the meat, roll, tie at each end and in the cen ter with a string. Set a saucepan with suet over the fire, fry until the suet is fried out; then put in the meat; cook and turn till the meat becomes a light brown, add water, carrot, and onion; cover and cook till done, which will take about two hours, adding more water if necessary, but only cupful at a time. Shortly before serving, lay the meat on a hot dish, take off the strings, skim the fat from the gravy, mix cornstarch with cold water, add it to the gravy, stir, and cook two minutes; add sufficient boil ing water to make a creamy sauce, cook five minutes, strain, and serve.
Beef Ragout (French recipe).
2 pounds lean beef, 1 teaspoonful salt, teaspoonful pepper, 1 tablespoonful butter, 2 onions.
Cut the beef into one-and-a-half inch pieces, season with salt and pep per. Place a saucepan with butter and onions over the fire, cook a few minutes, add the meat and seasoning, cover, and cook over a slow fire two and a half hours, adding a little boil ing water if the gravy gets too brown. When the meat is tender, dust with 1 tablespoonful flour, add cupful boil ing water, and Cook slowly ten min utes, Hot Collops (Scotch recipe).
Mince pounds round steak fine and'season highly. An onion can be added if liked, chopped very fine. Melt a tablespoonful butter in a stew pan, put in the mince, and stir fre quently to keep from getting into lumps. Dredge flour over it, and pour on a little stock. Let sim mer a few minutes, serve very hot on slices of toast.
Boiled Tongue.
Bend the tip of the tongue around and tie it to the root. Put it in cold water and place over the fire. When it boils, pour off the water, and put it on again in cold water. Boil until tender. Remove the skin, roots, and fat, and serve cold. Tongues may also be braised and served cold.— MARY J. LiNcoLlr.