Beef Loaf

1 1/2 pounds chopped beef

2 eggs

1 1/2 cups bread-crumbs

2 tablespoons chopped parsley

1/2 teaspoon pepper

2 teaspoons salt

Additional seasonings to suit, such as chopped celery or onion, poultry seasoning, a dash of thyme, savory, sage, etc.

Chop the meat. Mix it thoroughly with one unbeaten egg, bread-crumbs, chopped parsley, pepper and salt. Turn into a bread pan until almost filled. Press a hollow with spoon and drop an egg into the opening. Season, cover egg and continue to fill pan. Bake 40 minutes in hot oven (400° F.), basting every 8-10 minutes with stock or butter in hot water. Garnish with parsley or watercress and serve hot with mushroom sauce or onion sauce. It is simple to serve cold with horse-radish sauce.

Scalloped Corned Beef

2 cups cooked corned beef cut into cubes 1 cup medium white sauce

1 stalk celery

2 slices onion Buttered bread-crumbs

Cook chopped celery and onions in the sauce. Put the corned beef in a shallow baking-dish and add the sauce. Sprinkle with buttered bread-crumbs. Cook fifteen to thirty minutes in a moderate oven (350° -400° F.).

Beef Mironton

Sliced cooked beef

1 cup bouillon or

1 cup water mixed with canned tomato sauce

Salt and pepper

6 onions

1 to 2 tablespoons fat

1 tablespoon flour

2 tablespoons vinegar Bread-crumbs

Slice the onions and brown them in fat in a frying-pan. Add the flour and brown. Then add the vinegar, and the bouillon or the water and tomato sauce. Cook together until slightly thickened, stirring constantly. Season with salt and pepper. Smother the slices of beef in the sauce for a few minutes. Pour into a baking-dish; sprinkle some bread-crumbs over the top and bake for ten minutes in a hot oven (400° F.).

Fricassee Of Beef

Sliced cooked beef

2 tablespoons flour

3 tablespoons fat 1 1/2 teaspoons salt

1/2 teaspoon pepper

2 cups water

1 teaspoon onion-juice

Season the meat with salt and pepper. Make a sauce of the fat, flour and water, and remainder of the seasonings. Add the cold meat and cook gently for three minutes, if it is rare beef, mutton or game; if the meat is veal or poultry, it may cook longer. Serve on a hot dish with a border of rice, mashed potatoes or toast.

Beef Hash

2 cups chopped cold roast beef or steak 2 to 4 cups chopped boiled potatoes

1 cup beef gravy or hot water 4 tablespoons butter or other fat

Put the fat into a frying-pan and then put in the meat and potato, salt and pepper, moisten with beef gravy or hot water and cover. Let it steam or heat through throughly, stirring occasionally to mix it evenly and also to keep it from sticking. When done, it should be neither watery nor dry, but just firm enough to stand well when dished. If a drier hash is liked, reduce the liquid, and after the hash has been thoroughly heated through remove the cover and allow the hash to brown. If onion is liked, fry two or three slices in the fat before the hash is added, or mix a little chopped onion with the meat and potatoes.