Hamburg Steak

1 lb. lean beef (from round) 1/2 teaspoon salt 1/8 teaspoon pepper

1 teaspoon onion juice

1 teaspoon chopped parsley

Chop meat fine or run through a meat grinder. Season, shape in small flat cakes, and pan-broil, just rubbing frying pan with fat. Serves 6 to 8.

Beef Loaf or Veal Loaf

3 lbs. beef or veal chopped fine 1/2 lb. salt pork chopped fine

1 cup cracker crumbs

2 tablespoons milk

1 1/2 tablespoons butter or other fat 3 eggs Salt and pepper

Mix and shape into a loaf. Place in a roasting pan and just before baking pour 1 cup hot water over loaf. Roast 1 1/2 hours, basting every 10 minutes. Loaf may be wrapped in heavy buttered paper before putting in pan. Serves 10 to 12.

Beef or Veal Stew

2 lbs. beef or veal from leg or shoulder 1 quart water Salt, pepper, flour to dredge 1 onion cut in slices 1/2 cup turnip cut in dice

3/4 cup carrot cut in dice 4 potatoes cut in 1/2 in. slices

1/4 teaspoon pepper 1 teaspoon salt

1/2 cup flour

1/2 cup cold water

Remove fat and cut the meat into 1-inch pieces. Reserve half of the best pieces of meat, put the rest of the meat and the bone into cold water, soak for 1 hour, then heat until it bubbles. Season half the raw meat and roll it in the flour; melt the fat in a frying pan, remove the scraps, brown the sliced onion, and then the floured meat in the hot fat, add both to the stew and cook for 2 hours at a low temperature. To this add the vegetables and cook 1/2 hour, then the flour and seasonings which have been mixed with 1/2 cup cold water, and cook for 1/2 hour longer until the meat and vegetables are tender. Remove the bone from stew, and serve. Serves 6 to 8.

Pot Roast of Beef

3 lbs. beef round (a thick chunk) Flour 2 slices fat salt pork 9 pepper corns 1/2 bay leaf

4 cloves

3 cups boiling water 1/4 cup each diced carrots, onions, turnips, celery Pepper and salt

Try out pork and remove scraps. Wipe meat, skewer and tie in compact form, dredge with flour, and brown entire surface in pork fat. Place on rack in pot, surround with vegetables, spices and boiling water. Season with salt and pepper. Cover closely. Simmer 4 hours. Turn every second hour. Renew water if necessary. Strain liquor in pot and serve as a sauce or gravy. Serves 6 to 8.

Stuffed Skirt, Flank, or Round Steak

2 lbs. beef round steak or

1 skirt steak or 1 flank steak

2 cups bread crumbs

2 tablespoons chopped parsley

1 teaspoon onion juice

2 teaspoons sweet marjoram 1 teaspoon salt

1/4 teaspoon pepper

2 tablespoons butter, melted

2 tablespoons beef drippings

1 onion, diced

1 carrot, diced

1 sprig parsley

1 bay leaf


2 cloves

2 cups boiling water

Add parsley, onion juice, marjoram, salt and pepper to bread crumbs and add all to melted butter.

Wipe and trim steak, and spread dressing over it evenly. Roll up tightly and tie with twine.

Sear the rolled steak in the hot beef drippings; place in a kettle or casserole; then surround with vegetables, seasonings, and water; cover closely and cook slowly 2 hours, or till meat is tender. Serves 6 to 8.