Savory Pot

Take the pieces of cold meat and cut them to the size of dice, lay them in a pie-dish, and sprinkle over them a little pepper, salt, and two chopped onions; add two cloves, a teaspoonful or two of dry sage, or a small bunch of sweet herbs. Thicken about a teacupful of thin stock with a little flour, and pour over, then cover all with potatoes cut in thick slices, and bake for an hour. The potatoes should be half boiled first. This is a very economical dish, and is as nice cold as hot.

Braised Steak A La Coney Island

Take one pound steak, fry in a little butter to a rich brown, then put it into a saucepan well covered with water, and add the following ingredients: One onion chopped rather fine; two carrots, ditto; two turnips, ditto; one blade of mace, a touch of nutmeg, one clove, pepper and salt to taste; simmer gently for two hours; thicken with a tablespoonful of flour; have ready a hot dish, on which strew a little chopped parsley; pour over the steak and serve.

Beef Steak, Long Branch Style

Cut one pound steak off either rump or sirloin of beef, (you may leave it whole or divide into nice pieces,) dip in salad oil, and put aside for a few hours, until it is required; then broil over a clear fire, and serve with sauce made as follows : Put a piece of butter, size of a walnut, in a saucepan, with some finely-chopped onion and parsley; add a little lemon-juice, pepper and salt; stir on the fire for five minutes, and serve very hot.