Vegetable Hash

Equal parts of all the left-over vegetables. Put into the frying pan a tablespoonful of drippings, add the vegetables and cook until heated through, stirring often. This is very nice served with the cold corn beef.

Spiced Beef

Select a piece from the middle cut of shin or the round. Wash the meat quickly and cut in four pieces. Cover with boiling water. After it has boiled for one-half hour, add the following seasonings, tied in cheese cloth: Six cloves, twelve peppercorns, one bay leaf, half teaspoonful sage, half teaspoonful thyme, three or four celery roots or stalks. Simmer slowly now until the meat falls apart, pack and press. ( See corn beef.) When cold, serve in thin slices.

Broiled Beefsteak

Cut off the flank end to use in other ways, as that is toughened by broiling. Grease the broiler with a little fat from the meat. Broil over red-hot coals, turning at first every ten seconds (to sear the outside and keep the juices in). If liked rare, broil eight minutes; well done, twelve minutes. Select a steak one inch and a half or two inches thick. Serve on a hot platter, season with butter and salt, maitre d'hotel sauce or mushroom sauce.

Spanish Steak

For this use round steak cut one and one-half or two inches thick; sear it on both sides by turning it in a hot pan, then season with salt, pepper, a bit of butter and about one-half cup of water or stock. Cook in a hot oven for one-half hour, then cover with slices of raw onions. Add a few more pieces of butter; cook another one-half hour, then add a layer of sliced tomato, cook for another one-half hour, then cover with grated cheese. When brown, serve with a gravy made from the liquor in the pan.

Swiss Steak

Select a slice of round steak cut about two inches thick. Pound into the steak on both sides as much flour as it will take up (one cup). Brown the meat on both sides in bacon or salt pork fat. Cover with boiling water and let simmer about two hours. Peel an onion for each person to be served. Let cook five minutes in boiling water. Drain and rinse in cold water and set cooking around the meat. Mushrooms may be added. Season with salt and pepper.

Broiled Fillet Of Beef

Cut the fillet in slices three-fourths an inch thick. Grease the broiler well. Broil over clear coals for six minutes, turning every ten seconds, at first. Place on rounds of toast the size of the slices. Season with salt, pepper and butter and garnish with peas or with mushroom sauce.

Hamburg Steak

Use one pound from the round or the ends of steak. Put through a meat grinder or chop very fine. To it add:

1 tablespoonful of onion juice. 1 teaspoonful of salt

1/4 teaspoonful of pepper. 1 beaten egg.

Form into flat cakes, dredge with flour and saute in a little hot butter or drippings. Brown well on both sides. Remove to a hot platter, stir into the hot fat left in the frying pan one tablespoonful of flour. When brown, stir slowly into it one cup of stock or hot water. Season to taste with pepper and salt and add a few mushrooms or peas, or cubes of carrot that have first been cooked. Heat through and pour around the steaks.

Plank Steak

The steak should be cut about an inch and a half thick. Have ready a hot broiler well oiled. Cook the steak over the coals about eight minutes, turning several times. Then place on a hot plank. Pile hot mashed potatoes around the edge of the plank. Brush over the edges of the potato with the yolk of an egg beaten and diluted with a little milk, and set the plank into a hot oven to brown and reheat the potato. Remove from the oven. Fill the space between the plate and the potato with cooked peas, stringed beans and thin strips of carrot. Season with salt, pepper and butter.

Beef Tongue

Smoked Tongue

Soak for one hour in cold water, pour off the water and put on to cook in cold water. Let it come to a boil, pour off the water again. Put on in fresh cold water and boil until tender. Remove the skin, roots and fat. Serve hot or cold. If hot, serve with tomato sauce.

Fresh Tongue

Wash and cook in boiling salted water until tender. Remove the skin and fat.

Tongue In Jelly

Cut the tongue in slices and hold in shape. Place in a mould or dish the right size to hold it in place. Pour around it half inch thick of aspic jelly. When that is nearly firm, cover with the jelly. Serve when cold and firm. (See aspic jelly.)