Meats
To Broil A Steak
SIRLOIN and porterhouse are the choicest cuts, but the top round is juicy and often very tender. A steak should be cut from one inch to one…
Pan-Broiled Steak
While broiling over coals is supposed to be, par excellence, the method for cooking a steak, very nearly the same result may be obtained by…
Hamburg Steak
Take a thick slice from the top of the round. Have the butcher put in with it a small piece of marrow. Pound the steak enough to loosen the…
Beefsteak with Mushrooms
Before putting the steak on to broil, prepare the mushrooms. If canned, open and turn them out of the can; 1/2 a can will be sufficient for…
Beefsteak and Onions
A steak from the rump or the top round will answer very well; by laying it on the meat board and beating it for two minutes with a meat…
Roast Beef
In the days of open fires for cooking purposes, the roasting of a large joint of meat meant frequent turning on the spit to allow all the…
Roast from the Round
The top of the round, if not as tender as the better cuts, is usually juicy, and if well-done meat is preferred, will be very palatable. A…
Rib Roast
It is more convenient to have your butcher remove the ribs and roll and tie the roast into a nice shape. This done, wipe it carefully…
Stuffed or Farcied Roast Beef
The round is good for this. Have a top round two or more inches in thickness. Trim off the skin, dust with salt and pepper. Make a stuffing…
Yorkshire Pudding (to be Eaten with Roast Beef)
1 pint milk; 4 eggs; 1 scant cupful flour; 1/2 teaspoonful salt. Beat the egg yolks and whites separately. To the well-beaten yolks add the…
Beef a la Mode
Get a thick piece of beef of 4 or 5 pounds from the round or rump. Trim the edges into good shape, wipe, and put it into a deep earthen…
Beef Stew with Dumplings
Use the flank ends cut from roast or steak, chuck, or a shin piece. There should be some bone and fat with the lean, as these give a richer…
Beef Hash
Cut the fat and every atom of gristle from cold roast or boiled beef and chop fine. Add a little less quantity of cold chopped potatoes…
Rissoles Of Beef
Use either remnants of cold steak or roast beef. Trim off and discard all bits of gristle and leave very little, if any, of the fat meat…
Ragout of Beef
Put in a stewpan slices of cold roast or boiled beef. To each pound of meat add 3 small onions, salt and pepper. Cover with boiling water…
Spiced Pressed Beef
Take a shin bone and a pound or two of other good stewing piece, the lower round or rump will do. Have about 3 pounds of meat in all. Wash…
Meat and Potato Pie
Cut any cold cooked meat into small pieces, there may be more than one kind. Carefully remove all gristle and any stringy fat; put it in a…
Pot Roast of Beef
Get a 4- or 5-pound piece of rump or round of beef. If not a solid, well-shaped piece, skewer it closely, and fasten in between the…
Breaded Beef's Liver
See that the liver is a fresh one. Have the slices cut thin, and let them stand ten minutes in boiling water. Fry slices of bacon very…
Irish Stew
Use the back ribs or neck of mutton, the fleshy part of which must be cut into cutlets. Flatten these pieces of meat with a roller, and dip…
An Old-Fashioned Boiled Dinner
Wash 6 pounds of corned beef and put into a kettle with plenty of water. Boil until tender, but not long enough to fall to pieces. It will…
Creamed Dried Beef
Shave 1 pound of beef very thin and put it into a stewpan with enough water to cover, to which 1/4 of a teaspoonful of soda has been added…
Dried Beef with Eggs
Shave 1 pound of beef and put it into tepid water for half an hour, with a pinch of soda in the water to counteract the sour in the dried…
Rechauffe Of Beef a la Jardiniere
Put yesterday's piece of meat in a roasting-pan, sprinkle with pepper and salt, cover with thick slices of tomatoes. Pour a cupful of…
Beef Balls
Chop cold roast beef very fine, leaving in the fat, but removing all pieces of gristle. To 1 cupful of meat put a small cupful of fine…
Curried Beef
Cut 3 onions into slices, and fry. Pour over them a little stock, and add a sliced sour apple and simmer until tender. Rub through a sieve…
Steak a la Bordelaise
Put 1 tablespoonful of butter in a saucepan, and 6 fresh mushrooms; cover and set on the back of the stove until the mushrooms are tender…
Beef Loaf
Chop 4 pounds of the round very fine; add 2 cupfuls of bread crumbs, 2 tablespoonfuls of chopped parsley, 1 teaspoonful of pepper, 1 large…
Smothered Beef
Chop 2 pounds of lean beef very fine. Put it into a hot iron pan and set in a hot oven for fifteen minutes, stirring two or three times…