Rump Steak Stewed

Put an ounce of butter into a stew-pan; when melted, lay in the steak, cook slowly five minutes; then turn over and cook five minutes more; boil a pint of button onions for half an hour; put the water they were boiled in over the steak; if there is not enough to cover it, add more; season with pepper and salt, and simmer gently an hour and a half. In another sauce-pan put two ounces of butter; when it is melted, stir in as much browned flour as will make a stiff paste; add to this a tablespoonful of Claret or Port wine, the same of mushroom catsup; add a little salt and pepper and the water the beef was stewed in; lay the beef in this; give a good boil for two or three minutes, and serve it with the onions round the steak and the gravy poured over. The onions must be kept hot by setting the vessel they were cooked in into another one of boiling water, closely covered.

Pressed Beef

Procure about six or eight pounds of the brisket of beef; put it in pickle for two weeks, or get your butcher to put it in a sweet pickle for you; wash it clean, and put it in a vessel with cold water; bring it to a boil; then set it where it will simmer until tender. When you can run a straw through it, remove it from the fire. drain. it, take out all the bones, roll it up tightly, tie or skewer it to keep it in its place, put it on a plate or dish, put another one on top of it and place a heavy weight on it; let it stand until next day; cut in thin slices for supper or luncheon.

Beef's Kidneys Stewed

Cut them in pieces half an inch square; remove all the fat and veins; wash them in two waters; put them in a stew-pan, with cold water to cover them; bring to a boil; then strain the water off and add boiling water to cover them; season with pepper and salt, and stew them until very tender; then add a bunch of parsley chopped fine, a tablespoonful of browned flour rubbed to a paste with cold water, and a piece of butter the size of an egg, boil up for a few minutes and serve. If you wish them for an early breakfast, they must be cooked the day before, and set away and finished in the morning, as they require two or three hours' stewing to make them tender.

Potted Beef

Boil a shin of beef in sufficient water to cover it, until the meat drops from the bones, which will take five or six hours, skim out the meat, pick out all the bones and gristle, chop in a wooden bowl until it is a paste, moistening it as you chop it with some of the liquor it was boiled in; be careful to get the marrow out of the bones, and put with the meat; when it is chopped to a paste, season very highly with pepper, salt, a small teaspoon-ful of grated nutmeg, sweet marjoram, sweet basil, and a little powdered cloves; chop all together, then pack it closely into moulds by pressing down with a spoon; set in a cool place; when you wish to use it turn it out of the mould, and set on a dish to be sliced down like tongue. A very nice dish for lunch, tea or breakfast. You will need a pint or more of the liquor to moisten the meat as you chop it, but it must be added very gradually, so that you do not get it too thin; the remainder of the broth may be used as staak for soup.