Hamburg Steak With Onions

Minced raw beef and onions seasoned with salt and pepper, mixed thoroughly and formed into flat balls or steaks, fried in butter till done, served either plain or with a sauce.

Tomatoed Hamburg Steak

Minced raw beef and solid meat of the tomatoes seasoned with salt and pepper, thoroughly mixed and formed into steaks; either broiled or fried in butter; served with tomato sauce poured around.

Salisbury Steak With Grilled Potatoes

Minced raw beef seasoned with salt and pepper made into form of steaks, either broiled, or fried in butter; served garnished with sliced broiled potatoes (plain or sweet) and some maitre d'hotel butter on the steak.

Salisbury Steak With Mushrooms

Prepared and cooked same as the preceding; served with some fried mushrooms at one end of the dish, and chip potatoes at the other.

English Beef Soup

Pieces of raw beef cut small, with carrots, turnips, onions and celery cut in dice, placed in soup pot with butter and lightly fried, flour then added and stirred to form a roux, moistened with boiling beef stock; when about half done, pearl barley is washed and added to the soup, also some whole allspice, peppers, cloves, thyme and bay leaves tied in a piece of muslin; when the soup is finished, the spices removed, seasoned with Worcestershire sauce and chopped parsley. SOME COOKS ARE IN THE HABIT OF PUTTING TOMATOES IN THIS SOUP, WHICH IS DECIDEDLY WRONG.

Beef Broth With Celery

Into the soup pot is placed plenty of roast beef bones and Clear gravy with slices of carrot, onions, roots and trimmings of celery; filled up with strong beef stock, simmered till done, strained and skimmed; meanwhile celery cut in inch strips like matches is fried lightly in butter, then simmered till tender and added to the soup.

Scotch Beef Soup

Prepared exactly the same as "English beef soup" above, except using Scotch oatmeal (procurable anywhere) instead of pearl barley, and adding Madeira wine at the finish.

Beef Broth With Rice

Prepared as for "beef broth with celery," but after the broth is strained and skimmed, allowed to boil up again, thickened lightly with corn starch, and well washed boiled rice added with a seasoning of walnut catsup.

Beef Bouillon With Crusts

Plenty of cold roast beef bones and clear gravy put into the soup pot with some chopped fresh beef, NO SPICES, but a carrot and onion; filled up with good beef stock, simmered for several hours, then strained through a consomme cloth, skimmed, seasoned with salt and pepper, served with small toast. Also served plain in cups with a thin slice of lemon.

Ox Tail, Thick

Prepare the "bouillon" above; ox tails cut in slices half inch thick, carrots and turnips cored out with large sized column cutter and sliced to resemble the tails but thinner, all placed with sliced onions in soup pot and fried lightly with butter or beef drippings, flour added to form a roux, moistened with the boiling bouillon, simmered till done, skimmed, seasoned with salt, pepper, Worcestershire sauce and sherry wine.