Beef A La Mode

Take a piece of meat, cross-rib is best, put a slice of bacon or some lard in the bottom of pot, then the meat, and fill up with water till the meat is covered; then take 2 onions, some pepper-corns, cloves, bay leaves, 1 carrot and a crust of brown bread, salt and some vinegar; put all this in over the beef; keep the pot well covered; fill up with more hot water if it boils down, and let it boil 3 hours; then burn a tablespoon of flour, with some butter, a nice brown, thin with the gravy and let it boil up once more with the meat; then put the beef in a deep dish and strain the gravy over it; add more vinegar to taste. Serve with fried potatoes and red cabbage.

Beef's Heart Stuffed

After washing the heart thoroughly cut it into dice 1/2. inch long; put into a saucepan with water enough to cover; remove scum; when nearly done, add a sliced onion, a stalk of celery chopped fine, pepper and salt and a piece of butter; stew until the meat is very tender; stir up a tablespoon of flour with a small quantity of water and thicken the whole; boil up and serve.

Corned Beef

Should be cooked in plenty of cold water brought slowly to a boil; if very salt, the meat should be soaked over night; but if young and not too strongly brined this will not be necessary. It should be cooked long enough to make tender, so that in a brisket or plate piece the bones may be readily removed. Preserve the liquor in the pot, and if any of the meat remains after the first meal return it and let it stand over night in the liquor, so that it may absorb it. If no meat remains to be returned to the liquor, the latter will make a good soup for next day's dinner, if the beef was not too salt.

Boiled Beef Tongue

Clean 3 fresh tongues and place in a kettle with just enough water to cover and 1 cup of salt; add more water as it evaporates, so as to keep the tongues covered until done, when they can be easily pierced with a fork; take out and if to be served at once remove the skin. If wanted for future use, do not peel until needed. If salt tongues are used, soak over night and omit the salt when boiling.

Hash

Take cold pieces of beef that have been left over and chop them fine; then add cold boiled potatoes chopped fine; add pepper and salt and a little warm water; put all in a frying pan and cook slowly for about 20 minutes.

To Roast A Leg Of Pork

Choose a small leg of fine young pork; cut a slit in the knuckle with a sharp knife and fill the space with sage and onions, chopped, and a little pepper and salt; when half done, score the skin in slices, but do not cut deeper than the outer rind. Apple sauce should be served with it.

Salt Pork, Cream Gravy, Southern Style

Cut sweet cured salt pork into 1/2-inch slices; put into saucepan, cover with cold water and bring to boiling point; drain off water, add cold water, stand a few minutes; roll in flour 2 parts, cornstarch 1 part, mixed and seasoned with white pepper; have 1 tablespoon of hot bacon fat in the frying pan to prevent pork from sticking; pour off fat as it melts while frying, brown and fry until reduced one-half. For 1 1/2 cups cream gravy allow 3 spoons melted fat, add 2 level tablespoons cornstarch; cook 3 minutes in the hot fat without browning, then add 1 1/2 cups milk, 1/8 teaspoon salt, and cook until smoothly thickened. Serve for breakfast with baked potatoes and hot biscuit.