Beef Hash

Chop cold beef very fine, season it with pepper, salt and a little grated nutmeg, add an onion chopped very fine, and a heaping tablespoonful of chopped parsley; butter a baking-dish, put the meat in it and press it down closely, pour over it cold gravy or broth made as above with the bones and trimmings (about a teacup full), cover the top with fine bread-crumbs, seasoned and covered with little pieces of butter, and bake a little over half an hour. Loosen it round the sides with a knife, and turn it upside down on a dish; it should be the shape of the pan and nicely browned.

Beef's Heart

Lay the heart in cold water with a handful of salt for one hour, then wash it in fresh cold water, and wipe it dry; prepare a filling with a coffee-cup of finely grated bread-crumbs, season with pepper and salt, half a teaspoonful of sweet basil, the same of sweet marjoram, and the same of sage, all dried and powdered; add to this a small onion chopped very fine, and a teaspoonful of chopped parsley; melt a piece of butter the size of a small egg, and pour over the crumbs, mixing all thoroughly together with a knife, beat up an egg and stir in; cut with a sharp knife a deep incision through the middle of the heart, then another across the first, thus opening the whole centre of the hear; put the filling in it, pressing it down well through it, skewer it across to prevent the filling from falling out, season it outside with pepper and salt, dust it with flour, and set it in a hot oven in a small dripping-pan, baste it frequently with butter and water, and bake an hour, or longer if large; when the heart is done take it from the pan, and add to the drippings a glass of wine, one of tomato catsup, a little flour, and if too thick a very little boiling water, give a boil up, pour over the heart, and serve.

Cut it in slices across the heart.

Spiced Beef

Five or six pounds of the brisket of beef; takeout the bones, wash the meat clean, wipe it dry, and sprinkle over it pepper and salt, a little powdered cloves and celery seed, roll it up very tight, tie it at both ends and in the middle, or skewer it very closely, and stew it slowly with water to cover it, four hours, keeping it closely covered; when done there should be very little gravy left; remove the meat, take off the strings of skewers; thicken the gravy with a little browned flour, a wine-glass of tomato catsup, give a boil up, pour it over the meat, and serve.

Spiced Beef, No. 2

Take eight pounds of thin flank of beef or brisket. If the latter, take out all the bone, flatten it with a chopper, and sprinkle over it a teaspoonful of sweet marjoram, one of powdered cloves and allspice mixed, half an one of powdered mace, a bunch of parsley minced fine, and a large onion chopped very fine, half a teaspoonful of black pepper, a teaspoonful of salt, and a little cayenne; roll the meat up tightly, tie it in a cloth at both ends and in the middle, put it in a pot of boiling water, and cook it slowly for four hours, or until perfectly tender. Take it out, put it between two dishes with a heavy weight on the top, and let it stand until next day, slice it thin, and garnish with sprigs of parsley. Take the cloth from the meat before you put it in press.