Boiled Beef Tongue

(Special Recipe)

Wash clean, put in the pot with water to cover it, a pint of salt, and a small pod of red pepper; if the water boils away, add more so as to keep the tongue nearly covered until done; boil until it can be pricked easily with a fork, take out, and, if needed for present use, take off the skin and set away to cool; if to be kept some days, do not peel until wanted for the table. The same amount of salt will do for three tongues if the pot is large enough to hold them, always remembering to keep enough water in the kettle to cover all of the tongues. Soak the salt tongue over night and in same way, omitting the salt. After peeling, place tongue in saucepan with one cup water, one-half cup vinegar, four tablespoons sugar, and cook until liquor is evaporated.

Jellied Veal Loaf

Four-pound knuckle of veal; cook until tender, about three hours in very little water; season with salt and pepper; pick meat off ham in small pieces; take one cup of juice left from meat and to this add one tablespoon Knox's gelatine; have ready seven hard-boiled eggs; into your molding pan place first layer of meat, alternating with eggs, making three layers of meat and two of eggs, with meat layer on top; over this pour mixture of juice and gelatine. Let stand over night, slice and serve cold.

Mrs. Mershon.

Baked Calf's Liver

Buy a calf's liver; do not slice. Put into small baking dish, cover with strips of bacon and chopped onion; put hot water in pan and roast as any meat, basting constantly. Cook about one hour. Make gravy as for any roast. Mrs. Elias Day.

Stewed Beef

Take a piece of rump, cut in small pieces and lay for twenty-four hours in vinegar or spiced pickle. Put a tablespoon butter, an onion, one bay leaf, a few pepper corns and one or two whole cloves, and the beef dredged with salt in the stew pan, cover close, put over a good heat and when meat has fried to a nice brown, add one pint of German cooking wine and as much more good soup stock, and stew it till soft. Before serving take out meat, skim off the fat, add a tablespoon of flour mixed smooth with the broth. Strain it through a sieve and pour over the previously dished meat.

Beefsteak Pie

One round steak (about two pounds), one teaspoon salt, one-half cup suet, one teaspoon extract of beef, one tablespoon chopped onion, one saltspoon pepper, one-half cup flour, two tablespoons butter, two tablespoons flour, one pint of water and white of one egg. Cut the steak into cubes of one inch. Rub butter and flour together, dissolve the extract of beef in water, add it to the butter and flour and stir until boiling. Throw the meat into a frying pan and shake it over the fire until it is well seared and slightly browned; add the sauce and seasonings. Chop the suet, add gradually the flour; add a quarter teaspoon of salt and sufficient ice water to just moisten; mix quickly and roll into a sheet. Put the beef in the bottom of a baking dish, cover it with the crust and make a hole in the center. Brush the crust with the white of an egg beaten with a little water and bake in a moderate oven one hour. Cold roast beef may be used in precisely the same manner.