Austrian Filet

Cut off all the fat and skin from a piece of filet and pound it flat. After it has been rubbed with salt on both sides spread it out on a meat-board. Chop one-fourth pound of fat bacon and three or four boned sardines and mix with pepper, a pinch of ginger and several tablespoonfuls of bread crumbs. Spread this dressing evenly on the meat; roll it up and tie it. Heat a piece of butter or some drippings in a kettle, put in the meat and brown it on all sides. Add five or six tablespoonfuls of thick, sour cream and keep it a few minutes longer over the fire. Cook in the Caloric, using two radiators. When done, pull out the strings, slice the meat and pour the strained gravy over it.

Baked Hash

Two cupfuls of chopped corned beef and three cupfuls of potatoes. Melt one tablespoonful of butter in a baking pan, put in the hash, season with pepper and pour over it one cupful of sweet cream. Bake in the Caloric utensil thirty minutes, using two radiators.

Beef A La Mode

Four to six pounds from the under part of the round, cut thick. Wipe and trim off the rough edges. Put the meat in a deep, earthen dish and pour over it spiced vinegar, made by boiling for five minutes one cupful of vinegar, one onion chopped fine, three teaspoonfuls of salt and one-half teaspoonful each of mustard, pepper, cloves and allspice. Let the meat stand several hours, turning it often. Then lard it with ten or twelve strips of salt pork, cut one-third of an inch wide. Remove from the spice and brown in hot fat in which one onion and half of a carrot have been fried. Remove the beef to a Caloric kettle and add to the fat enough boiling water to nearly cover the meat. Put in a small bag of mixed herbs and cook in the Caloric five or six hours, using one radiator. When ready to serve, add more seasoning and thicken the gravy with flour. Boil the gravy five minutes, strain it over the meat and garnish with potato balls and small onions.

Beef A La Venison

Rub lightly two and one-fourth pounds of the lower part of the round or loin with salt and put it into vinegar for three or four days. Take it out and drain it a little. Cut very fat bacon in thin threads about a finger long and, with a large needle, sew several rows through the meat. Prepare the following ingredients: Two large, sliced onions; one small, yellow carrot; a piece of lemon peel; one bay leaf; twelve to fifteen peppercorns; a large pinch of sugar and several cloves. Heat a piece of butter in a kettle, put in the meat and brown it slightly. Then add a part of the vinegar in which the meat was put and the seasoning. Let the whole boil for fifteen minutes. Dissolve two or three tablespoonfuls of flour in cold water and add this to the meat. Boil again for a moment. Place the kettle, tightly covered, in the Caloric and cook for two hours, using one radiator.

Beef Loaf

Three pounds of beef; one-half pound of salt pork, chopped fine; three slices of stale bread, rolled fine; three eggs; salt and pepper to taste; one small onion; one cupful of milk. Mix well and bake three hours in the Caloric, using two radiators.