quite hot. In this put the pieces of steak previously pounded, but do
not put a particle of butter in the frying-pan and do not salt the
steak. Allow the steak to merely glaze over and then turn it quickly
to the other side, turning it several times in this manner, until it
is done. Four minutes is sufficient for cooking. When done, lay it on
the platter, previously warmed; butter and salt, and set a moment in
the hot oven. Allow the steak to heat but a moment on each side; this
helps it to retain all its sweet juices, and putting on the salt at
the last moment, after it is on the platter, draws out its
juices.--_Mrs. S. T._
BEEFSTEAK FRIED WITH ONIONS.
Prepare the steak as for broiling, pepper and roll in flour and fry in
lard; remove the steak from the pan when done; add to the gravy one
chopped onion, pepper, salt, one-half teacup water, and a little
mustard.
Cook a few minutes, put the steak in the gravy--let it remain a short
time; send to the table hot.--_Mrs. P. W._
TO FRY STEAK.
Hunt up all the pickle and take from each one teacup vinegar, lay the
steak in a deep dish, pour over the vinegar and let it stand one hour.
Take a clean frying-pan, throw in one ounce butter, and some of the
vinegar from the dish, sufficient to stew the steak. If managed
properly, when done it will be imbedded in a thick gravy. Put the
steak in a hot dish, before the fire; into the pan, put one spoonful
black pepper, one or two of catsup, and one of raw mustard.--_Mrs. S._
_Fried Steak._
Get from the butcher a tenderloin or porter-house steak. Do not wash
it, but be careful to lay it on a clean block and beat it well, but
not into holes, nor so as to look ragged. Sprinkle over pepper and
salt, then dredge with flour on both sides.
Have ready a hot frying-pan, lay in the steak and cover closely. The
juice of the meat will be sufficient to cook it. Turn often, as the
pan must be hot enough to scorch and make the steak and gravy brown.
Before it gets hard or overdone, butter liberally; place in a hot
dish. Pepper again, and, if preferred, pour over first one
tablespoonful pepper vinegar, then one tablespoonful made mustard, and
turn in over all the hot gravy. Sift powered cracker over and
serve.--_Mrs. S. T._
FRIZZLED BEEF.
Shred some dried beef, parboil it until it is sufficiently freshened,
drain off the water and add enough boiling water to cover it. Rub
equal quantities of butter and flour together until smooth, then add
to the beef. Beat up three eggs, yolks and whites together, stir these
in with a little pepper, a couple of minutes before taking from the
fire. This is to be served hot on toast.--_Mrs. F._
FRICASSÉED BEEF.
Take any piece of beef from the fore quarter, such as is generally
used for corning, and cook it tender in just water enough to have it
all evaporate in cooking. When about half done, put in salt enough to
season well, and half teaspoonful pepper. If the water should not boil
away soon enough, turn it off, and let the beef fry fifteen
minutes--it is better than the best roast beef. Take two
tablespoonfuls flour, adding the fat--when mixed, pour on the hot
juice of the meat. Serve with apple sauce.--_Mrs. D._
BEEF STEW.
This is best when made of slices cut from an underdone roast, and
simmered in any liquor in which meat has been boiled, but if none is
at hand, use water instead--just covering the beef.
To a half dozen slices of the usual size, add:
2 tablespoonfuls pepper vinegar.
1 tablespoonful of made mustard.
1 tablespoonful of acid fruit jelly.
1 tablespoonful of butter.
1 teaspoonful salt.
1 teaspoonful celery-seed.
1 saltspoonful black pepper.
1 raw turnip, grated or scraped fine.
1 mashed Irish potato.
Add minced onion and parsley.
Boil up and serve.
Cold beefsteak or mutton chops, which are always unfit to appear upon
the table a second time, are delicious cut up in small pieces and
mixed or stewed separately in this way.--_Mrs. S. T._
TO STEW A RUMP OF BEEF.
Stuff the beef with shallots, thyme, parsley, chopped fine, slips of
bacon, pepper, salt and allspice. Then lay it in a pot with water
sufficient to keep it from burning before it is done. Thicken the
gravy with burnt flour and butter, and when it is served up, pour a
little wine over it and strew the top with allspice.--_Mrs. M. P._
LEBANON STEW.
Take scraps of raw beef, such as are not fit for boiling, cut very
fine, picking out all the strings, and put into a kettle, and more
than cover with cold water. Let it boil several hours, or until the
water is nearly all gone. Season with butter, pepper and salt. It is
rich and needs but little seasoning. Serve hot, as you would
hash.--_Mrs. S. T._
BEEF COLLAPS.
1½ pounds lean beef, chopped fine.
1 tablespoonful lard.
1 tablespoonful of butter.
With enough water to cook it.
After being well cooked, thicken gravy, and season with vinegar and
pepper.--_Mrs. H. D._
TO STEW BEEF TONGUE.
Put a fresh tongue in water sufficient to cover it, and let it simmer
six or seven hours. Skim the gravy well. Half an hour before dishing
it, add one-half wineglassful wine, one-half wineglassful walnut
catsup, a little mace, and a few cloves to the gravy, and stew awhile
together.--_Mrs. S. T._
TONGUE À LA TERRAPIN.
Take a freshly salted tongue and boil tender; take out, and split it,
stick a few cloves in, cut up a small onion, put in some sticks of
mace, and a little brown flour.
Have water enough in a stewpan to cover the tongue; mix in the
ingredients, before putting in the tongue. Three hard-boiled eggs
chopped up fine and put in the stew. Add a glass of wine just before
taking up. Send to the table hot, garnished with hard boiled eggs cut
in rings.--_Mrs. L. C._
TONGUE TOAST.
Take cold tongue that has been well boiled, mince fine, mix it well
with cream or a little milk, if there is no cream. Add the beaten yolk
of one egg and give it a simmer over the fire. Toast nicely some thin
slices of stale bread and, having buttered, lay them in a flat dish,
that has been heated, then cover the toast with the tongue and serve
up directly.--_Mrs. S._
TO ROAST AN OX HEART.
Wash it well and clean all the blood carefully from the pipes; parboil
it ten or fifteen minutes in boiling water; drain and put in a
stuffing which has been made of bread crumbs, minced suet or butter,
thyme or parsley, salt, pepper, and nutmeg.
Put it down to roast while hot, baste it well with butter, and just
before serving, stir one tablespoonful currant jelly into the gravy.
To roast, allow twenty minutes to every pound.--_Mrs. A. M. D._
BEEF HEART.
Parboil the heart until nearly tender, then gash and stuff with rich
stuffing of loaf bread, seasoned with onion, salt, pepper, and sage.
Then put in a pan and bake, turning it several times. Baste with gravy
whilst baking.--_Mrs. J. H._
STEWED KIDNEYS.
Soak the kidneys for several hours, put them on to boil until tender.
Roll them in flour, add a lump of butter the size of an egg, two
spoonfuls catsup--any kind will answer, though walnut is the best;
pepper and salt to the taste. Stew them until well seasoned.--_Mrs. P.
W._
TO STEW BEEF KIDNEYS.
Cut into pieces and stew in water, with a nice addition of savory
herbs, pepper and salt, and a handful flour to thicken the gravy;
flavor and color the latter with burnt sugar.--_Mrs. H._
KIDNEYS FRIED.
After plunging in boiling water, cut them in thin slices and fry in
hot butter; add pepper, salt, and toss them for a few minutes in rich
brown gravy.--_Mrs. M._
BEEF KIDNEY, TO FRY.
Trim and cut the kidney in slices; season them with salt and pepper,
and dredge well with flour; fry on both sides, and when done, lift
them out, empty the pan and make a gravy for them with a small piece
of butter, one dessertspoonful flour, pepper, salt, and a cup of
boiling water. Shake these around and give them a minute's simmering;
add a little tomato or mushroom catsup, lemon juice, vinegar, or any
good sauce to give it a flavor. Minced herbs are to many tastes an
improvement to this dish, to which a small quantity of onion may be
added when it is liked.--_Mrs. A. M. D._
KIDNEYS GRILLED.
Prepare them as for stewing, cut each kidney in half and dip them in
egg beaten up with salt and pepper; bread-crumb them, dip them in
melted butter, bread-crumb them again, then grill before a slow fire;
serve with Worcestershire or some other sauce.--_Mrs. K._
BROILED KIDNEYS.
Plunge some kidneys in boiling water; open them down the centre, but
do not separate them; peel and pass a skewer across them to keep them
open; pepper, salt, and dip them in melted butter.
Broil them over a clear fire on both sides, doing the cut side first;
remove the skewer, have ready some maître d'hote sauce, viz.: butter
beaten up with chopped parsley, salt and pepper, and a little lemon
juice. Put a small piece in the hollow of each kidney and serve
hot.--_Mrs. P._
BEEF'S LIVER.
Skin the liver, cut in slices and lay in salt water, as soon as it
comes from market. Fry in lard with pepper, very brown. Season to
taste.--_Mrs. C._
TO FRY LIVER.
The slices must be cut thin, as they require some time to fry; brown
both sides; when taken up, add butter and salt to taste. Fry in hot
lard.--_Mrs. P. W._
BEEF LIVER WITH ONIONS.
Slice the liver rather thin, and throw into salt and water. Meantime
slice the onions and put into a deep frying-pan, just covered with
water, and boil until done, keeping it closely covered. When the water
has all boiled away, put in a heaping spoonful of sweet lard, and fry
until the onions are a light brown. Take them up in a deep plate; set
them on the back of the stove or range to keep hot, and fry the liver
in the same pan, adding more lard if there is not enough. Season all
with salt and pepper, cutting the liver in slices suitable to help one
person. Make a little mound of fried onions on each piece, grate
pounded cracker on the top, and serve.--_Mrs. S. T._
DRIED LIVER FOR RELISH.
Salt the liver well for four days; hang to smoke and dry. Cut in very
thin slices, and broil in pepper and butter.--_Mrs. W._
FRIED LIVER.
Cut the slices thin, scald them for some minutes, put them in a pan
with hot lard, and fry slowly till browned on both sides; add a little
salt and pepper. Take up the liver, and pour into the pan half a
teacup of water; let it boil a few minutes; put the liver back, stir
it up, and cover it up for a short time to keep it from being hard.
Kidneys can be cooked the same way, excepting you must add some
butter, as they are very dry.--_Mrs. P. W._
TO STEW BRAINS.
Have them thoroughly soaked in salt water to get the blood out. Put
them in a stewpan with water enough to cover them; boil half an hour,
pour off the water, and add one teacup of cream or milk, salt, pepper,
and butter the size of an egg. Boil well together for ten minutes,
when put into the dish. Add one tablespoonful vinegar.--_Mrs. P. W._
TO DRESS BRAINS.
Lay in salt and water, then either scramble like eggs, or beat the
yolks of eggs with a little flour; dip the brains in and fry
them.--_Mrs. W._
TO FRY BEEF BRAINS.
Pour over the brains salt water, let them remain for an hour, changing
the water to draw the blood out, then pour over them some boiling
water and remove the skin. Beat up two eggs, and make a batter with a
little flour, bread crumbs and crackers. Season with pepper and salt.
Fry in hot lard.--_Mrs. P. W._
TO FRY BRAINS.
Soak the brains for several hours in weak salt water to get out the
blood; drain and put them in a saucepan and pour very little boiling
water on; simmer a few minutes. Handle them lightly, and arrange so as
to form round cakes, without breaking. Pepper them and use very little
salt; brains require very little salt. Have ready a beaten egg, and
cover the top of the cakes with it, using a spoon to put it on. Sift
over grated cracker and fry in hot lard; serve the other side the same
way. Keep closely covered while frying.--_Mrs. S. T._
BRAIN CROQUETTES.
Wash the brains of three heads very thoroughly, until they are free
from membraneous matter and perfectly white. Then scramble with three
eggs. When cold, roll into egg-shaped balls, with floured hands; dip
in beaten egg, then in cracker or stale bread crumbs, and fry in
lard.--_Mrs. R. L._
TO PREPARE TRIPE.
Empty the contents of the stomach of a fat beef; put it in boiling
water, one piece at a time, to prevent getting too hot. Scrape with a
sharp knife, then put it in a vessel of cold water with salt; wash
thoroughly, and change the salt water every day for four or five
consecutive days; when perfectly white, boil in a very clean vessel of
salt water. Then put it in vinegar until you wish to use it. Cut it in
pieces of three or four inches square, and fry in egg batter.--_Mrs.
J. H._
TRIPE.
The moment the tripe is taken out, wash it thoroughly in many cold
waters. (If you have quick-lime, sift it over the dark inner coat, and
instantly scrape off the coat.) Cut it in four parts. Have ready
boiling water, dip and scrape until it becomes quite white. Prepare
weak brine with a considerable mixture of meal; let it soak a day.
Continue to shift it every day, and every other day scrape it; this
must be done for a week, and then make nice gruel, in which it must be
well boiled, first tying it up in a cloth. When boiled, take it out of
the cloth, and lay it in a weak brine for a night, after which it may
be put with the feet.--_Mrs. R._
BEEF TRIPE.
Clean the tripe carefully. Soak several days in salt water, then in
clear water, changing several times. Cut in slices, boil perfectly
done, dip in a batter of egg (beaten light), milk and flour, or sift
meal over it. Fry or broil. Season with pepper and salt.
TO FRY TRIPE.
Cut the tripe after it has been boiled, into strips about four inches
wide and six long. Make a batter with two eggs, one teacup of flour
and a little milk. Pepper the tripe and roll it in the batter. Fry in
a pan of hot lard; as soon as one side is done, turn it over on the
other side.--_Mrs. P. W._
GRAVY FOR ROAST BEEF.
When the joint is done to a turn, dish it and place before the fire;
then carefully remove the fat from the dripping-pan, and pour the
gravy into the dish, not over the meat, as is the custom of
inexperienced cooks, who, moreover, ruthlessly drown it with a cupful
of boiling water or highly flavored made-gravy. This is an error, for
there is always a sufficient quantity of natural gravy in good meat to
render the use of foreign sauces superfluous.--_Mrs. P._
BROWN GRAVY.
Take the gravy that drips from the meat; add a little water, one
spoonful butter, a little flour, a little pepper and a little salt.
Stew all together.--_Miss E. P._
BOLOGNA SAUSAGE.
Take ten pounds of beef, and four pounds pork, two-thirds lean and
one-third fat; chop very fine and mix well together. Season with six
ounces fine salt, one ounce black pepper, one-half ounce cayenne
pepper, and sage to the taste.--_Mrs. Dr. S._
BEEF SAUSAGE.
Take tough beef and run it through a sausage machine. Form the pulp
into shapes an inch thick, and the size of a common beefsteak. Season
to the taste.--_Mrs. C._
COW HEEL.
As soon as the beef is killed, throw the feet in cold water, and let
them remain during the night. In the morning, put them into a pot of
cold water and let them boil until you find you can easily take off
the hair and the hoof with a knife; take care as the water boils away
to replenish with boiling water. Have ready strong brine, not boiled
nor strong enough to bear an egg, and the moment the feet are
stripped, throw them in. Let them stand one night and in the morning
pour the brine from them and put to them a fresh brine, with a small
quantity of vinegar. In a day or two, they are fit for use.--_Mrs. R._
COW HEEL FRIED.
Buy the feet prepared at the butchers; boil well done. Season with
salt and pepper.
Have ready an egg batter; fry brown, and serve hot. A nice breakfast
dish.--_Mrs. R. L. O._
TO FRY BEEF HEEL.
Have a batter made of eggs, flour, etc., as for tripe. Split the feet
into convenient shapes and fry in hot lard. Pour some vinegar over
them while frying.--_Mrs. P. W._
DAUBE FROIDE.
Take a beef shin, chop in several places to break the bone, keep it
cooking in just water enough to prevent burning, till it falls to
pieces.
Then after taking out the bones, season with one heaping teaspoonful
flour rubbed into one tablespoonful butter, red and black pepper, salt
and celery seed.
Stew it long enough to cook the flour. Pour into a deep dish, cover
with a plate, and put weights on it to press it. Eat cold, as
souse.--_Mrs. C. M. A._
A FRENCH DISH.
To two beef feet, put four gallons water; set on the fire at eight
o'clock in the morning. When the bones have dropped off add the half
of one large onion, two red peppers, and one sprig parsley, all
chopped fine.
Take another pot, put in two gallons water, in which cut up one-half
gallon nice pieces of beef, half an onion, one red pepper, parsley,
all chopped fine, and salt. When all has boiled to pieces, put all
together and let it boil half an hour. Press as souse cheese.--_Mrs.
T._
BRINE FOR BEEF.
9 quarts salt.
18 gallons water.
2 pounds brown sugar.
½ pound saltpetre.
Boil and skim well. Let the beef get thoroughly cold, and let as much
as possible of the blood be drained out before putting it in the
brine. It may sometimes be necessary, in the course of a few months,
that the brine be boiled and skimmed a second time.
This quantity will suffice for about half of an ordinary sized
beef.--_Mrs. A. C._
TO CORN BEEF.
For every hundred pounds of beef, take:
6 pounds salt.
2 pounds brown sugar.
2 ounces saltpetre.
3 or 4 ounces soda.
1 ounce red pepper.
The whole to be dissolved in four gallons of water. The beef must be
closely packed in a barrel, and the mixture poured over so as to cover
it. Let it stand a week or ten days, or longer if the weather is cold;
then pour off the brine, boil it, and skim off the blood. Let it cool,
and pour back on the beef. Warranted to keep.--_Mrs. Dr. S._
TO CORN BEEF TONGUES AND BEEF.
One tablespoonful saltpetre to each tongue or piece of beef; rub this
in first, then a plenty of salt. Pack down in salt; after it has
remained ten or twelve days, put this, with a few pods of red pepper
cut up fine, in a brine of only salt and water, which has been boiled,
strained, and cooled, and strong enough to bear an egg. Wash a rock
clean and place on the beef or tongues, to keep them under the brine.
This will keep an indefinite length of time. Fit for use in two
weeks.--_Mrs. S. T._
TO CORN BEEF OR PORK.
50 pounds meat.
4½ pounds salt.
1½ pounds brown sugar.
½ pound saltpetre.
1 quart molasses.
Mix well, boil and skim. When milk-warm, pour it over the meat with a
ladle. The beef must be soaked in clear water and wiped dry, before
putting in the brine. It will be ready for use in a few weeks. Should
the brine mould, skim and boil again. Keep the meat under the
brine.--_Mrs. P. W._
TO PICKLE TONGUE.
Rub it well with salt and leave it alone four or five hours; pour off
the foul brine; take two ounces saltpetre beaten fine, and rub it all
over the tongue; then mix one-quarter of a pound brown sugar and one
ounce sal-prunella (the bay salt and sal prunella beat very fine), and
rub it well over the tongue. Let it lie in the pickle three or four
days; make a brine of one gallon water with common salt strong enough
to bear an egg, a half-pound brown sugar, two ounces saltpetre, and
one-quarter of a pound bay salt. Boil one quarter of an hour, skimming
well; when cold put in the tongue; let it lie in the pickle fourteen
days, turning it every day. When ready to use take it out of the
pickle, or hang it in wood smoke to dry.--_Mrs. A. M. D._
TO CORN BEEF.
One tablespoonful saltpetre to each piece of beef, well rubbed in.
Then rub in as much salt as it will take. Let it stand ten or twelve
days, and then put it in strong brine. Will be ready for use in a
week.--_Mrs. Col. A. F._
CORNED BEEF.
Having a quarter of beef cut into proper size and shape for nice
roasting pieces, put it in a barrel of weak brine and let it remain
four days. Then make a brine that will bear an egg, to which add:
½ pound saltpetre.
3 pounds brown sugar.
Transfer the beef to this barrel, cover closely, and let it remain a
week. Put a weight on the meat to insure its being kept under the
brine. Beef thus prepared in January will keep well through the month
of March, improving with the lapse of time. It is best served cold. A
valuable receipt for country housekeepers.--_Mrs. Wm. A. S._
HUNTER'S BEEF, OR SPICED ROUND.
To a round of beef weighing twenty-four pounds, take:
3 ounces saltpetre.
3 ounces coarsest sugar.
1 ounce cloves.
1 nutmeg.
½ ounce allspice.
3 handfuls salt.
Beat all into the finest powder; allow the beef to hang three or four
days; remove the bone, then rub the spices well into it, continuing to
do so every two or three days, for two or three weeks.
When to be dressed, dip it in cold water, to take off the loose
spices, bind it up tightly and put into a pan with a teacupful water
at the bottom. Sprinkle the top of the meat with suet, cover it over
with a thick batter, and brown paper over it. Bake five hours.--_Mrs.
T. C._
HUNTER'S ROUND, OR SPICED BEEF.
To a round of beef that weighs twenty-five pounds, take the following:
3 ounces saltpetre.
1 ounce cloves.
1 ounce nutmeg.
1 ounce allspice.
1 pint salt.
Let the round of beef hang in a cool, dry place twenty-four hours.
Take out the bone, and fill the space with suet and spices mixed. Rub
the above ingredients all over the _round_; put in a wooden box or
tub, turn it over occasionally and rub a small quantity of salt on it.
Let it remain three weeks. Then make a stiff paste of flour and water,
cover the _round_ with it and set in the oven. Bake three hours
slowly. Remove the paste when cold, and trim neatly the rough outside,
and slice horizontally. Served only when cold.--_Mrs. W. A. S._
TO SPICE A ROUND OF BEEF.
Take three tablespoonfuls saltpetre, four tablespoonfuls brown sugar,
with which rub your beef well. Two teacups of salt, one teacup of
cloves, one teacup of allspice (the spice must be ground fine). Rub
the beef with these ingredients. Put it into a tub as near the size of
the beef as possible; turn it every day in the pickle it makes. In
about four weeks it will be ready for use. For thirty pounds use two
pounds beef suet. When cooked place sticks across the bottom of the
pot to prevent its burning.--_Mrs. R. L. P._
SPICED BEEF.
Take eight or ten pounds of the thin flank, remove any gristle, skin
or bones; rub it over with half ounce saltpetre, half ounce bay salt,
then rub it well in with a mixture of spices, the the following
proportions being used:
1 ounce black pepper.
1 ounce allspice.
½ ounce ground ginger.
¼ ounce cloves.
1/8 ounce mace.
Use only as much as will suffice to rub the beef all over; then add
three ounces common salt, and quarter of a pound coarse sugar.
Let the beef remain a fortnight in this pickle, turning it and rubbing
it every day: then take it out, cover it with the spices and chopped
sweet herbs, roll it very tight, tie it with tape, put it into a pan
with half-pint water, and half-pound suet.
Bake it after the bread has been drawn, for six hours; put a heavy
weight upon it, and when cold take off the tape.
TO COOK A CORNED ROUND OF BEEF.
Wash it clean of the brine, sew it in a coarse towel and boil six to
eight hours. Do not remove the towel until next day; it is nicer to
put it in a round mould and gives it a good shape. When perfectly
cold, trim nicely and cut it across the grain.--_Mrs. P. W._
TO COOK CORNED BEEF-TONGUE, ETC.
If the beef has been in brine long or has been dried, it must be
soaked in cold water twelve hours before boiling. If freshly cured it
is unnecessary. The beef should be put on in a large pot of water
early in the morning and simmer for hours. Set the pot at the back of
the range or stove, where it will gently boil during the preparation
of dinner. When it first commences to boil, take off the scum. After
it is thoroughly done, take off the boiler or pot. Set away with the
beef under the liquor to remain until next day, when it will be found
juicy and tender. With a sharp knife carefully trim, and garnish with
scraped horseradish and curled parsley.--_Mrs. S. T._
HOW TO COOK CORNED BEEF.
The flank is a nice piece to corn; though an ugly piece of meat, it
can be made a nice and delicious dish. Wash the flank clean, roll it
up as tight as you can, and tie it with strong cord in three places;
then sew it up in a coarse towel and put it on and boil from five to
six hours, according to size; take it out of the pot, but do not undo
it, put it on a dish or pan and put a weight on it; let it stand until
next day, then remove the cloth and strings; trim it, and you have a
nice dish.--_Mrs. P. W._
SMOKED BEEF.
To a piece of beef weighing about twelve or fourteen pounds, you rub
in the following:
1 pint salt.
1 cup brown sugar.
1 cup molasses.
½ teaspoonful pounded saltpetre.