Beef en Casserole

2 1/2 pounds round stea

1  tablespoon flour

2 tablespoons beef fat 1 cup tomatoes

Sliced onion Sliced carrot Bay leaves Salt and pepper

Flour the meat and season with salt and pepper. Heat the fat in a frying pan and brown the meat on both sides. Mix the other ingredients in a casserole, add the meat, cover and simmer until tender. Will require about two and a half to three quarters hours to cook.

Mulligan Stew

l soup bone

1 pound stew beef

3 large onions

6 carrots.

6 sticks of celery

2 parsnips

1  can tomato soup

2 tablespoons of salt

1/2 teaspoon of pepper

Put on soup bone and meat, cooking slowly for two hours in six quarts of water, add vegetables after cooking meat one hour. Just before the mulligan is taken off the fire add the tomato soup stirring slowly for three minutes. Potatoes may be cooked in mulligan if desired.

Chop Suey

1 pound of round steak

1 stalk of celery

3 large green sweet peppers

3 to 4 onions

1 can tomatoes

Cut up steak in small pieces, fry in butter until brown. Cut up celery and add to meat and tomatoes. Cut the pepper and onions in small pieces and cook all together until done. Add salt and pepper to suit taste. Serve with rice or mashed potatoes.

Casserole of Meat and Rice

2 or 3 cups ground meat 1 level teaspoonful salt 1 small onion 1 1/2 cups tomato sauce 2/3 cup of rice

3 cups boiling water

1 tablespoon butter

Cracker crumbs

Season with salt and pepper

Cook rice with salt in three cups of boiling water until tender. Line a casserole, or other baking dish, with a layer of cooked rice, a layer of the ground meat, which has been mixed with the ground onion, and one-half of the tomato sauce, then a layer of rice and another layer of meat and so on until rice and meat are all used. Then pour remainig one-half of tomato sauce on top, sprinkle with cracker crumbs, dot with butter and bake in a moderate oven one-half hour. Serve hot.

English Pot-Pie.

Parboil one dozen oysters in their own liquor. Slice one-half pound cooked ham and two pounds cooked veal into small pieces. Grease a bakingdish and lay the veal, oysters, boiled potatoes and slices of tomatoes in layers in the dish. Pour over some of the oyster liquor and about a cup of soup stock. Dot each layer with butter and cover with a pie-crust. Pierce the crust to allow the steam to escape and bake in a very hot oven (450 degrees F.) for fifteen minutes. Serve in the baking dish.


1 cup cooked Deer

1/2 cup cooked veal

2 onions

2 tablespoons chili sauce

2 tablespoons catsup

1/2 teaspoon Worcestershire sauce

1/4 teaspoon paprika

1/2 cup beef stock

3 tablespoons butter

Fry the onion, sliced, in a frying pan, with the melted butter. Pour the stock, chili sauce, catsup, Worcestershire and seasoning into a double boiler. Add the browned onions and simmer for ten minutes.

Cut the meat in cubes and turn into the double boiler. Cook for five more minutes and serve.