Stuffed Rolled Steak

1 flank steak

1 cup soft breadcrumbs

1 teaspoon salt

1/8 teaspoon pepper 2 tablespoons butter 1/2 teaspoon thyme or summer savoury

1 tablespoon chopped parsley

Wash the steak and remove the membrane that covers it, unless that has been done at the market. Make a stuffing of the crumbs, melting the butter and adding the crumbs and other ingredients to it. If the steak is large enough, use more stuffing than one cupful. Spread the stuffing over the meat to within two inches of the edge. Roll and skewer or tie it into shape. Brown it well on all sides in a dry frying-pan, or dredge it with flour and fry it in rendered beef fat. Lay it in a small cooker-pail or pan. Make two cupfuls of Brown Sauce, or enough to cover the roll. Boil the roll for two minutes and set the pail in a larger pail of boiling water. Put it for five or six hours into a cooker. When it is to be served, remove the string or skewers, lay the roll on a platter, and pour the gravy over it.

Round steak, cut about one-half inch thick, may be used. Remove the bone before rolling it.

Cannelon Of Beef

1 lb. lean beef, chopped Grated rind 1/4 lemon 1 tablespoon chopped parsley I cup soft breadcrumbs I teaspoon scraped onion

2 tablespoons butter or rendered fat beef 1/8 teaspoon nutmeg 1/2 tablespoon salt 1/8 teaspoon pepper

2 eggs

Mix in the order given, add the eggs, which have been slightly beaten, put it into a well-greased one-quart brown bread mould or watertight can. Stand the mould in a large pail of water, arranged on a rack, if necessary to raise the top of the mould to the level of the top of the pail. Fill the pail with boiling water, to within one-third of the top of the mould. Boil it for one-half hour and put it into a cooker for four hours. If several times this recipe is used, and put into larger moulds, it should be boiled a longer time. It is good served hot, with brown sauce, or cold.

Serves six or eight persons.

Braised Beef's Liver

1 liver

1/4 lb. fat salt pork

1 onion

Flour

Fat

2 teaspoons sage leaves 2 teaspoons thyme 1 teaspoon salt 1/4 teaspoon pepper Water to cover

Lard the liver with the pork. Dredge it with flour and brown it in a frying-pan, with rendered beef or pork fat or butter. Put it into a cooker-pail or pan just large enough to hold it. Cover it with boiling water, boil it for five minutes, set the pail in a larger cooker-pail of boiling water, and put it into a cooker for ten hours or more. Reheat it and serve it on a platter, cutting it through, but not separating the slices. Pour over it the gravy, which has been strained and thickened with flour and water mixed to a paste.

The number of persons that it will serve depends upon the size of the liver. Allow one pound for three or four persons.

Beef Kidney

Wash and soak two kidneys in a large amount of water, for several hours or over night, changing the water at least once. Cut them open, rinse them and put them on to boil in boiling salted water to barely cover them, in a small cooker-pail. Let them boil five minutes, set the pail in a larger pail of boiling water, and cook them ten hours or more in a cooker. When tender, remove the tubes and membranes and slice the kidneys. Thicken as much of the gravy as you wish to use, with one-fourth of a cupful of flour mixed with one-fourth of a cupful of water to each pint of gravy. Add the sliced kidneys and serve them when they are boiling hot.

Stuffed Heart

1 heart

1/2 cup crumbs

1 tablespoon butter

1/2 teaspoon salt

1/8 teaspoon pepper

1 small onion, chopped

1/2 teaspoon powdered thyme

1 thick slice bacon

Flour

Wash the heart, remove the arteries and veins and squeeze out any clots of blood that there may be. Stuff it with the soft bread crumbs to which the seasonings and melted butter have been added. Try out the fat from the slice of bacon, dredge the heart with salt, pepper and flour and brown it on all sides in the bacon fat. Put the heart and the crisp bacon into as small a cooker-pail as will hold it, cover it with boiling water, boil it for five minutes and put the pail into a larger cooker-pail with as much boiling water as it will hold when the small pail is in place. Put it into a cooker for ten hours, or over night. Boil it again and cook it for three or four hours. Reheat it when ready to serve it, thickening each pint of the gravy with one-fourth cup of flour and an equal quantity of water mixed to a smooth paste. The heart will look more attractive if sliced and covered with gravy before serving.

Beef or calf's heart may be cooked without a stuffing and served with caper sauce.

Beef Pies

Meat Pie

2 cups cooked or raw meat 2 cups potatoes

1 cup tomatoes

2 sprigs parsley, chopped 1/2 teaspoon celery salt

2 onions

1 teaspoon salt

1/4 teaspoon pepper

1/4 cup flour

1 bay leaf, broken fine

Water (about I pt.)

If cooked meat is used, cut it into three-quarter-inch cubes. Cut the potatoes into similar pieces, slice the onions, put all the ingredients, but the flour, together in a cooker-pail or pan, add the boiling water, and, when boiling, add the flour mixed to a paste with an equal quantity of water. Boil five minutes and put it into a cooker for two hours or more. Raw meat will require five hours or more. If the stewed mixture is not in a pan suitable for baking, transfer it to a baking-pan or dish, cover with a crust and bake for one-half hour.

Crust For Meat Pie

1 1/2 cups flour

3 teaspoons baking powder

1/3 teaspoon salt

1 1/2 tablespoons butter

1/2 cup water, or more

Mix and sift the dry ingredients, work in the fat, and put in enough water to make a dough stiff enough to roll on a board. Roll it out to the dish and bake it. An inverted cup in the centre of the pie, under the crust, will prevent the gravy from boiling over during the baking.

Serves six or eight persons.

Beef Tongue

Corned Tongue

Wash the tongue, put it into a cooker-pail of from four to six quarts capacity. Fill the pail with cold water, bring the tongue to a boil and boil it for from twenty minutes to half an hour, depending upon its size. Put it into a cooker for ten or twelve hours. If not perfectly tender, bring it again to a boil and cook it from two to four hours longer. Plunge it into cold water, remove the skin, and serve it cold, cut in thin slices.

Fresh Tongue

1 tongue 1 onion 1 bay leaf

1 teaspoon peppercorns

8 cloves

Salt

Wash the tongue, put it into as small a cooker-pail as will easily hold it, add the other ingredients and fill the pail with boiling water, using one teaspoonful of salt to each quart of water. Let it boil for twenty minutes or half an hour, depending upon the size of the tongue. Put it into a cooker for ten hours or more. If not perfectly tender, reheat it to boiling point and cook it for from two to four hours longer in the hay-box. Plunge it into cold water and remove the skin. Serve it hot with caper sauce, using the liquor in which the tongue was boiled in place of water, to make the sauce.