Sirloin Of Beef

Six or eight pounds of this cut make a good roast, as there is very little waste in it. Remove the bone, or have your butcher do it, skewer the meat into the shape of a fillet, season with black pepper and salt, dust with flour, and proceed as with ribs, basting often, slice it horizontally; or you may season as for a-la-mode beef; skewer it round and cook the same way.

Stewed Beef

A thick slice from the rump of beef weighing four or five pounds, brown it in a stew-pan, in nice drippings or butter, pour over it boiling water to cover it, add a carrot cut small, a couple of onions chopped, a bunch of parsley and thyme, and pepper and salt; stew gently for three or four hours. When perfectly tender, serve on a hot dish, thicken the gravy with a tablespoon-ful of browned flour, add two teaspoonsful of browning, and a wine-glass of tomato or mushroom catsup, boil up, and pour over the meat and serve.

Beefsteak Broiled

Sirloin or porter-house steak is the best; after this the rump. Have your steak nearly or quite an inch in thickness; place it between the bars of your gridiron, having previously put a dish the size for it into the coolest oven, leaving the door open; put the steak over a clear fire of coals; turn it constantly; this keeps in the juice and prevents the hardening of the steak; broil each side about seven minutes or until a nice brown; slip it off on the dish; spread good sweet butter on it; then pepper and salt; turn it over and serve the other side with the same; wipe the edge, of the dish with the corner of a clean kitchen towel, which has been wet, and send to table immediately. A steak is spoiled by keeping it standing; therefore it should be done the last thing.

Stew Of Beef

Take two and a half pounds of rump of round of steak; cut it into pieces an inch square; put in a frying-pan some nice beef-drippings or a tablespoonful of butter and lard mixed; make it hot; put the beef in this with a little dust of flour; cook until beginning to be a nice brown; then cover with cold water; add pepper and salt. Stew this two hours, and when done very tender, add a wine-glass of tomato catsup, a little flour to thicken the gravy, and serve. This must be kept covered with water all the time it is cooking, by adding a little at a time as it boils away, and is a nice breakfast or supper relish or as an additional dish at dinner.

Beef Tongue Bouilli

Procure a beef's tongue which has been pickled but not smoked; wash it very clean and put it in a vessel with cold water, let it come to a hard boil, then cook it more slowly until quite tender, which will be in about two hours, or a little more, if it is a large tongue. When done, take it out and drain it; have a smaller vessel, in which melt some beef-drippings; add a little water, lay the tongue in and simmer, turning often, until very soft; take out the tongue, lay it on a hot dish, and make a gravy as follows: chop rather small two pickled cucumbers and add them to the contents of the stew-pan, mix two teaspoonsful of browned flour in a little cold water to a smooth paste, stir it in; then add a wine-glass of tomato catsup, half an one of Worcestershire sauce and a glass of good cooking wine; boil up; pour over the tongue and serve. Skin the tongue before putting it in the drippings.