Beef Hash Baked

One pound of cold beef chopped very fine; season with pepper and salt, a small onion chopped fine, a teaspoonful of chopped parsley, a piece of butter the size of a walnut, and a little water. Stew all together for five minutes; stir in seven rolled crackers; pour all in a buttered dish and bake twenty minutes in a hot oven.

Stuffed Beefsteak

Procure a steak cut from the rump or round of beef, weighing about two and a half pounds. Prepare a filling with a pint of grated bread crumbs, an onion chopped fine, a tablespoonful of chopped parsley, a teaspoonful of sweet marjoram, half an one of sweet basil, and pepper and salt to taste; melt a piece of butter the size of an egg, pour over, and mix all well together; spread this evenly over the steak, leaving an inch all around the edge; roll up as tightly as you can, secure firmly with skewers through the middle and at botl. ends; lay the steak in a stew-pan, cover it with boiling water, and stew it gently for an hour. Take it out carefully; put a few pieces of butter over it; dust with pepper, salt and flour; lay it in another stew-pan; pour the croth it was cooked in around it, and bake until brown, basting it several times. When done, thicken the gravy with browned flour, give it a boil up, pour over the roll, and serve.

Beef Birds

Cut slices half an inch thick from the rump or round of beef; divide them into pieces about four inches square; spread them with sausage meat, or force-meat, if you prefer it; roll up tightly, tie or skewer them, brown them in butter, cover with broth and stew until tender and nearly dry; thicken the gravy with a spoonful of browned flour; add a wine-glass of tomato or mushroom catsup, boil up, pour over and serve.

Smoked Tongue Boiled

Lay the tongue in cold water all night; then put it in a vessel ' which will hold two gallons, cover it with cold water, bring it to a boil, and then set it where it will continue to boil gently for three hours; replenish the water from a kettle as fast as it boils away; try the tongue with a fork; if not perfectly soft, boil it longer. When thoroughly cooked, take it from the water, remove the skin, trim the smoked parts all off the root; have ready mashed potato; set the tongue upon the dish you serve it on, in the same position that it was in its owner's mouth; lay the potato all round it, press it against it, and smooth the sides up to the tongue. Do this as quickly as possible, so that all may be hot together, and serve.