This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
2 pounds of 1 1/2 -inch steak
Make a brown sauce of the fat, flour, stock and seasoning. Add balls of turnip, carrot, potato and onions, which have been previously cooked in a little brown stock until tender. For each person, allow a half-dozen little balls of each of these vegetables and two small onions. Keep this sauce hot while you pan-broil the steak until about half done, then transfer steak to heated casserole, pour vegetables and sauce over steak, cover, and place in oven (350° F.) until steak is sufficiently cooked. When ready to serve, sprinkle the steak with finely chopped parsley.
Boiled beets Salt
Mix chopped beef with tomato catchup. Add tabasco sauce, using more if desired. Season well with salt. Place in casserole and bake ( 350° F.) slowly two to two and one-half hours, basting frequently with water and tabasco or Worcestershire sauce. A few strips of bacon across the top will add to the richness, and improve the flavor. Garnish with quartered beets.
1 cup yellow corn-meal 6 cups boiling water 1 teaspoon salt
1 medium-sized onion
2 tablespoons fat
2 cups chopped beef 2 cups tomatoes 2 pimientos Cayenne
Cook corn-meal, water, and salt, as for mush, for about thirty minutes. Chop onion and fry in fat till brown. Add meat and fry until red color disappears. Add tomatoes, pimientos, and cayenne. Line oiled casserole with mush, put meat mixture in center, cover with mush, and bake in a moderate oven ( 350° F.; 2-2 1/2 hrs.).
Prepare slices of halibut or other fish about the size of one's hand, with all bone and skin removed and sufficiently thin to roll easily. Trim all to uniform size, dip each in melted butter or other fat, squeeze over them lemon-juice and onion-juice, and sprinkle with salt. Beginning at the widest end, roll the slice of fish and secure with two toothpicks. Set the turban in a greased and heated casserole and pour in a little stock made by simmering the bones and trimmings of the fish in a little water, together with a few slices each of carrot and onion. Cook in a moderate oven (350° F.) basting occasionally. When done, drain off the liquid and thicken it with flour mixed with cold water. Return to the casserole, and reheat.
2 pounds veal
1 1/2 pints brown stock
1 pint potato balls
12 small onions 1 cup carrot slices 1 cup turnip slices Salt Paprika
Slice the onion and cut the raw veal in cubes. Cook together in a little bacon fat, until brown. Transfer to casserole, pour over it the brown stock and season with pepper and paprika. Place in moderate oven (350° F.). Add more fat to that in the frying-pan and brown in this the potato balls, small onions, and slices of carrot and turnip. Add the vegetables and salt to the casserole when the meat is partly cooked. Finish the cooking, adding more stock if necessary. This dish should cook two hours. If the broth is too thin when ready to serve, thicken slightly with browned flour rubbed smooth in water.