=Beef a la mode (for 20 men).=
Take 8 pounds raw beef, cut in slices ½ inch thick by 4 inches square.
Take a dishpan, set on stove, and cover meat with 4 quarts beef stock
and let it simmer till well done. Add 1 can tomatoes, 2 onions chopped
fine, and let cook for ½ hour. Season with salt and pepper. Take 1
pound browned flour and mix with 1 quart cold water, pour over the beef
and let cook till thickened. Add ½ gill vinegar and serve hot.
=Boiled beef (for 20 men).=
Take a bake pan and set on stove, put in 3 quarts cold water, 8 pounds
beef, cut in four pieces, and let boil for about 2 hours or until done.
Then pour white sauce over beef and serve.
=Boiled beef (corned) and cabbage (for 20 men).=
Take 8 pounds corned beef soaked overnight, remove the water, add about
4 gallons fresh cold water to draw the salt out. Let boil about 1 hour,
then add 8 pounds cabbage, cut in quarters and thoroly washt in cold
water, and let boil about 2 hours longer, and will then be ready to
serve.
=Beef croquettes.=
Take 3 pounds cold beef, cooked, pass thru hash machine; ¼ pound onions
chopped fine; season with salt, pepper, and mace. Make a white sauce:
1 pint beef stock, 2 ounces butter, thickened with ¼ pound white flour
in ½ pint water; pour the sauce over the meat. Set aside and let cool.
Roll into croquettes about 2 inches in diameter. Beat up 2 eggs, dip
the croquettes into the eggs, then into cracker dust. Fry in deep hot
lard same as doughnuts.
=Beef fritters (for 20 men).=
Take 2 pounds flour, 2 ounces baking powder, 6 eggs, 1 quart cold
water, 3 pounds beef, cooked, ground thru hash machine. Stir this
mixture all together and beat to consistency of fritter dough. Serve
with brown gravy.
=Beef hash.=
Take 3 pounds cooked meat ground in machine, 1 pound onions ground in
machine, and 5 pounds potatoes ground in machine. Season with salt,
pepper, and ground sage to taste, adding 3 quarts stock. Put in oven
and bake brown till done—about 2 hours.
=Beef hearts, stuffed with bread dressing (for 20 men).=
Take 3 beef hearts, thoroly washt in cold water, and dry thoroly. Then
make a bread stuffing as follows: Two loaves stale bread soaked in
about 1 quart cold water for about 15 minutes, 2 ounces chopped onions,
salt and pepper and ground sage to taste, ½ pound lard; thoroly mix the
stuffing together and stuff the hearts with this mixture. Put neatly in
a bake pan with a little grease and about 2 quarts beef stock. Let bake
about 2 hours, basting frequently. Slice and serve.
=Beef loaf (for 20 men).=
Take 6 pounds raw beef ground fine, 1 pound onions chopped fine,
1 pound cracker dust ground fine, 4 eggs, salt and pepper, 4
chili peppers, and 1 pint beef stock, all mixt thoroly and molded
into 3-pound loaves, and put in oven and baked for 2 hours. Baste
frequently. When baked, loaves are sliced and served either hot or cold.
=Roast beef.=
Cut in pieces. Place in pan. Salt and pepper to taste. Cover beef with
a little flour to brown beef. Pour in a little water to keep moist and
furnish water for gravy. Roast from 2 to 3 hours, depending upon sizes
of pieces of beef. Baste well.
=Broiled beefsteak.=
Grease meat and place on top of stove to cook. Turn frequently until
done, well done, or rare, as desired. Salt and pepper and add a little
butter on top. Cover steak and put away.
=Beefsteak and onions (for 20 men).=
Take 8 pounds beef, cut in steaks ½ inch thick. Put a frying pan on
stove with a little grease and fry about 20 minutes, or till done.
After the steaks are dished up, put the onions in the hot grease and
let fry 15 minutes, or till done. Onions served on top of beefsteaks.
=Hamburger steak (for 20 men).=
Take 5 pounds raw beef, ground or chopped, 2 pounds onions, season with
salt and pepper. Mix all together and roll out in round balls of 2 or 3
ounces, and either put in oven and bake, or fry like doughnuts in deep
hot pot. Serve.
=Stewed beef (for 20 men).=
Take 8 pounds raw beef or cooked beef, cut in strips about 2 inches
long, put in bake pan, pour over 5 quarts of beef stock, 2 ounces
onions chopped, ½ bunch parsley, salt and pepper to taste, thicken with
½ pound flour mixt in about 1 pint water, 2 tablespoonfuls burnt sugar,
to color the mixture, and let simmer on the stove for about 2 hours, or
till done.
=Beef stew with dumplings.=
Take 5 pounds raw beef, cut into pieces 1 inch square, 5 pounds
potatoes diced about 1 inch square, 1 can tomatoes, and season with
salt and pepper. Put all ingredients in a pan. Place in about 3
quarts beef stock, put on stove, and let cook for about 1½ hours.
Make dumplings batter of 2 pounds flour, 3 eggs, 1 pint milk, 2
tablespoonfuls baking powder, a little salt and pepper, mix all
together thoroly. Drop in the hot mixture about the size of a hickory
nut and let boil about 15 minutes, and then serve good and hot.
=Chili con carne (for 20 men).=
Take 4 pounds cold boiled meat, cut into about ½-inch dices, put into
baking pan enough bacon grease to cover the bottom of pan, chop about
2 pounds onions fine, and put the onions and beef in the hot greased
frying pan. Let the meat and onions brown nice brown color; chop fine
about 3 ounces chili peppers, put into the mixture and let simmer for
about 1 hour. Take about 5 pounds cold boiled beans, grind them thru
hash machine and add to the boiled mixture; let simmer about ½ hour.
Season with salt, pepper, and ground cloves. Add about 3 tablespoonfuls
burnt sugar and let simmer 20 minutes longer and serve hot, either on
toast or without.
=Crepinettes de veau.=
Take ⅔ cold cooked meat, ⅓ raw beef without fat. Chop into sausage
meat; season with powdered sage, salt, and plenty of black pepper. Make
into little cakes and fry brown on both sides shortly before wanted.
Serve with gravy. Sixteen pounds cooked meat and 8 pounds raw beef
enough for 80 men.
=Mutton potpie (for 20 men).=
Take 6 pounds mutton chopped in small pieces, 5 pounds potatoes chopped
in small pieces, 1 can tomatoes, 2 or 3 onions, and salt and pepper
to taste. Thicken with browned flour in 4 quarts water, 2 quarts beef
stock. All cooked together, slowly, in open pan for about 2 hours.
Crust same as for oyster potpie.
=Pot roast (for 20 men).=
Take 8 pounds beef, put on stove in deep kettle and let brown for about
20 minutes. Then add 1 pint beef stock, salt and pepper to taste, and 2
onions chopped fine, and let simmer for about 2 hours until done. Turn
frequently.