Meat Pie

Lay in a baking dish a few thin slices of cold meat, grating of onion, salt and pepper, a layer of thin-sliced potatoes. (Cold cooked potatoes can be used, cut in thicker slices.) Fill up the dish with these layers. Pour over it any cold gravy, tomato sauce, or soup stock. Cover the top with pastry, rolled a half inch thick. Bake in a hot oven for about one-half hour. Any kind of meat can be used in this way, and other vegetables used if desired.

Warmed-Over Beef

Cut the beef in small, thin slices. Make a gravy of two tablespoonfuls of butter and one of flour; when browned a little, add a cup of stock or gravy and one teaspoonful of Worcestershire sauce and one table-spoonful of catsup. Season with salt and pepper. Add the meat. Simmer for fifteen minutes. Place on a hot platter, garnish with three-cornered pieces of toast or little ball potatoes.

Rolled Stuffed Flank

Take the inside flank, wipe it clean and dry, remove the fat, spread it evenly with a bread stuffing, highly seasoned, about an inch thick. Roll it up and tie securely with a white twine. Cut into slices an onion, carrot and turnip. Place them in the pan, lay the meat on them and dredge with flour, salt and pepper. Add a bay leaf, sprig of parsley and the root or stalk of celery, one cup of water or stock. Cook for fifteen minutes in a very hot oven; then cover with another pan and cook slowly for four hours, basting frequently. It must have a long, slow cooking to be tender. When done, strain out the vegetables, make a gravy of the liquor and serve with the meat.

Boiled Dinner

Select a piece of corn beef that is well streaked with fat. Wash it in cold water, put on to boil in cold water enough to cover. When it begins to boil, skim. Allow it to simmer slowly, until tender, about forty minutes to a pound. Scrape, wash and quarter the carrots, peel and quarter parsnips, peel and slice in inch slices the turnips, quarter the cabbage, peel the potatoes and cook whole. About one hour before the meat is done add the turnips, carrots and parsnips and a half hour before done add the potatoes. Tie the cabbage in a piece of cheese cloth and cook it in a separate kettle in some of the liquor from the corn beef. Cook one hour or until tender.

Cook the beets separately in boiling water. When done plunge them into cold water and rub off the skin. Serve hot or cold. Place the corn beef in the center of the platter and the carrots, turnips, parsnips and potatoes around. Serve cabbage and beets in separate dish.

Pressed Corn Beef

Remove the beef from the bones, pick in rather small pieces, put layers of lean and fat in a round baking dish. Cover the top with a plate and press down with a brick or flat iron for several hours. Then slice thin. Serve with baked potatoes and pickles.

Corn Beef Hash

Half corn beef and half mixed vegetables. Chop all together until fine. Season with a very little salt and pepper; moisten with a little stock or gravy. Put one tablespoonful of drippings in the frying pan. When hot add the hash. When brown, cover the top with a plate; quickly turn the hash into it by turning the frying pan upside down. Put another tablespoonful of drippings in the pan and brown the hash on the other side. Remove to a hot platter, garnish with pickles cut lengthwise in half, or parsley.