Broiled Meat Cakes

Chop finely lean raw beef, season with salt and pepper, shape in small flat cakes, and broil in a greased broiler or frying-pan. Spread with butter, or serve with Maître d'Hôtel Butter. In forming the cakes, handle as little as possible; for if pressed too compactly, cakes will be found solid.

Hamburg Steaks

Chop finely one pound lean raw beef; season highly with salt, pepper, and a few drops onion juice or one-half shallot finely chopped. Shape, cook, and serve as Meat Cakes. A few gratings of nutmeg and one egg slightly beaten may be added.

Planks for Planked Dishes. - Page 198.

Beefsteak a la Mirabeau. - Page 197.

Side of Veal with Sweetbread Attached. Side of Lamb showing division into fore and hind quarter.

Page 195.

Cannelon Of Beef

2 lbs. lean beef, cut from round Grated rind 1/2 lemon 1 tablespoon finely chopped parsley

1/2 teaspoon onion juice 2 tablespoons melted butter Few gratings nutmeg 1 teaspoon salt 1/4 teaspoon pepper

Chop meat finely, and add remaining ingredients in order given. Shape in a roll six inches long, place on rack in dripping-pan, and arrange over top slices fat salt pork and bake thirty minutes. Baste every five minutes with one-fourth cup butter melted in one cup boiling water. Serve with Brown Mushroom Sauce I.

Yorkshire Pudding

1 cup milk 1 cup flour

2 eggs

1/4 teaspoon salt

Miss C. J. Wills

Mix salt and flour, and add milk gradually to form a smooth paste; then add eggs beaten until very light. Cover bottom of hot pan with some of beef fat tried out from roast, pour mixture in pan one-half inch deep. Bake twenty minutes in hot oven, basting after well risen, with some of the fat from pan in which meat is roasting. Cut in squares for serving. Bake, if preferred, in greased, hissing hot iron gem pans.

Larded Fillet Of Beef

The tenderloin of beef which lies under the loin and rump is called fillet of beef. The fillet under the loin is known as the long fillet, and when removed no porterhouse steaks can be cut; therefore it commands a higher price than the short fillet lying under rump. Two short fillets are often skewered together, and served in place of a long fillet.

Wipe, remove fat, veins, and any tendonous portions; skewer in shape, and lard upper side with grain of meat, following directions for larding on page 23. Place on a rack in small pan, sprinkle with salt and pepper, dredge with flour, and put in bottom of pan small pieces of pork. Bake twenty to thirty minutes in hot oven, basting three times. Take out skewer, remove meat to hot platter, and garnish with watercress. Serve with Mushroom, Figaro, or Horseradish Sauce I.