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Braised Beef

(English Recipe.) Lard 4 pounds of beef, from the rump; season it with salt, pepper, allspice, and chopped onion. Tie it neatly, and fry it in 2 ounces of butter or soup fat ( the skimming of stock.), then pour off the grease and add 1 pint of consomme, 1 cup tomatoes, a spoonful of sherry, 2 onions, 1 carrot, 1 turnip, sliced, and some parsley. Cook, covered, for 3 hours. Take out the meat, press the broth through a sieve, thicken it with flour, and pour around the meat. BEEF STEW (as cooked in Poland.) Bone and stuff a loin of beef or about 5 pounds with a good forcemeat; tie it firmly and brown it on one side in a little suet. Add 1 quart of stock or boiling water, and cook it for 3 hours, covered, with, if hot water is used, some onions, carrots, celery, and herbs. Strain the stock, reduce it by rapid boiling, add 1 cup of cooked and strained tomatoes and have ready a red cabbage, cooked and sliced and dipped in vinegar, one dozen small onions and 6 beets, cooked and sliced; arrange these nicely around the meat and pour the sauce over. Serve hot.

BOILED BEEF (as cooked in Hungary.) Chop the beef used in stock very fine, and arrange in shape of a mound. Garnish with shredded lettuce, hard-boiled eggs, gherkins, and capers; prepare a dressing of oil, vinegar (tarragon preferred.), onion juice, salt, and pepper; pour over all and serve cold.