For six pounds of the round, take half dozen ripe tomatoes, cut up with two or three onions in a vessel with a tight cover, add half a dozen cloves, a stick of cinnamon, and a little whole black pepper; cut gashes in the meat, and stuff them with half pound of fat salt pork, cut into square bits; place the meat on the other ingredients, and pour over them half a cup of vinegar and a cup of water; cover tightly, and bake in a moderate oven; cook slowly four or five hours, and, when about half done, salt to taste. When done, take out the meat, strain the gravy through a colander and thicken with flour. - Mrs. D. W. R., Washington City.
Bake exactly as directed for ordinary roast for the table; then make a Yorkshire pudding, to eat like vegetables with the roast, as follows: For every pint of milk take three eggs, three cups of flour, and a pinch of salt; stir to a smooth batter, and pour into the dripping-pan under the meat, half an hour before it is done. - Mrs. C. T. Carson.
Take a piece of the rump, pound it till tender, lay in an iron vessel previously lined with slices of pork and onions, with a few pepper-corns, dredge it with salt, and baste with melted butter. Cover close, over a good heat, and when it has fried a nice brown, add one pint German cooking wine and as much more good soup stock, and stew it till soft. Before serving, take out the meat, skim off the fat, add a table-spoon of flour mixed smooth with broth, add gradually still more broth, strain it through a sieve and turn over the previously dished meat. The meat can be laid for some days before in vinegar, or in a spiced pickle, or be basted with either occasionally instead of lying in it.
Rub into the tongue a mixture of half a pint of sugar, a piece of saltpeter the size of a pea, and a table-spoon of ground cloves; immerse it in a brine made of three-fourths pound salt to two quarts water, taking care that it is kept covered; let lie two weeks, take out, wash well, and dry with a cloth; roll out a thin paste made of flour and water, wrap the tongue in it, and put it in pan to bake; bake slowly, basting well with lard and water; when done, remove paste and skin, and serve.
Cut in thin slices and place on a platter, pour on boiling water and immediately pour it off (this seals the outside, takes away the unpleasant flavor, and makes it much more palatable); have ready in skillet on the stove, some hot lard or beef drippings, or both together, dredge the liver with rolled crackers or dried breadcrumbs rolled fine and nicely seasoned with pepper and salt, put in skillet, placing the tin cover on, fry slowly until both sides are dark-brown, when the liver will be thoroughly cooked. The time required is about a quarter of an hour.
Lard a calf's liver with bacon or ham, season with salt and pepper, tie a cord around the liver to keep in shape, put in a kettle with one quart of cold water, a quarter of a pound of bacon, one onion chopped fine, and one tea-spoon sweet marjoram; let simmer slowly for two hours, pour off gravy into gravy-dish, and brown liver in kettle. Serve with the gravy. - Mrs. E. L. Fay, Washington Heights, New York City. .