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 steak cut 2 1/2 inches thick from shoulder, rump or round
2 tablespoons fat
Few slices onion
Season the flour with salt and pepper and pound it into the meat with a wooden potato-masher, or the edge of a heavy meat mallet. Heat the fat and brown the meat in it. Add the onions, green pepper, boiling water and tomato. Cover closely. Simmer for 2 hours. This may be cooked in a casserole in a moderate oven (3 50°F.) about 1 to 1 1/2 hours. Vegetables may be added as desired. Serves 6.
1 ox-tail (cut in two-inch pieces)
2 tablespoons fat 2 small onions
1 tablespoon chopped celery
2 tablespoons flour 1 cup hot water
1 cup tomatoes
3 whole cloves Salt and pepper
Saute the pieces of ox-tail in the fat. Add the sliced onion, and carrot and the chopped celery, and brown all together.
Sprinkle with browned flour. Add the hot water, tomatoes, bay-leaves, cloves, salt and pepper. Put into a casserole and cook slowly ( 350° F.) until the meat falls from the bones.
1 chopped onion
1 chopped carrot
1 tablespoon chopped parsley
1/2 cup diced celery
1 cup canned tomatoes
Salt and paprika
Cut the meat into cubes; brown in hot frying-pan with drippings. Stir the meat so it will cook quickly and not lose its juices. Tender cuts can be cooked whole. Remove the pieces to a closely covered kettle that can be used either on top of the range or in the oven. Rinse the pan with a quarter cup of boiling water to save all browned bits, and pour this over the meat. Cover tightly and cook slowly for two hours.
For the Sauce, melt butter or other fat and brown the onion and carrot in it. Add parsley, celery and tomatoes. Heat thoroughly. Add seasonings. Pour the sauce over the meat and continue cooking for another hour.
2 pounds rump, flank or chuck steak Pie paste Chopped onion Salt and pepper
Cut the meat into strips two inches long by one inch wide. Put them with the bone, just cover them with water and simmer about an hour. Line the sides of a baking-dish with pie paste; put in a layer of meat with a few thin slices of onion, and sprinkle with salt and pepper; next add a layer of sliced potatoes, with bits of butter dotted over it. Alternate the steak and potato layers until the dish is full. Thicken the gravy with browned flour and pour in, put on a top crust, brush it with beaten egg and bake at 450° F. until quite brown - about thirty minutes.