Mustard Sauce For The Above

Into one-half cup of boiling water stir one teaspoonful each of butter and flour, creamed together. Mix smoothly two tablespoonfuls of mustard with a little vinegar and add to the sauce, with one tablespoonful of sugar and a little pepper and salt. Cook five minutes and pour into a mustard cup for the table.

Pocket Steak Dinner

Buy a flank steak and ask the butcher to cut a large pocket in it. Fill the pocket with this dressing: Two cups bread or cracker crumbs, one-half cup chopped mixed pickle, one beaten egg, a tablespoon of clear meat drippings. Moisten with one-third cup of stock or half a cup of gravy. Sew the pocket together, or pin it with toothpicks. Place the stuffed steak on two bay leaves in a pan with a good tight lid. Pare and dice two or three potatoes and tuck around and under the steak. Stick three cloves in the meat. Pour over all one cup of thickened stock or gravy. Add a good sprinkling of salt and a few dashes of pepper, and another bay leaf. Cover firmly. Place on a wire tray above boiling water in a big cooker kettle. Boil hard over a fire ten minutes and in a cooker three hours. Serve on a platter with the potato arranged around the steak. Remove the toothpicks, cloves and bay leaves. Serve with parsley as a garnish.

English Pasties

Four cups of flour, one cup of butter, one-half teaspoon of salt, two teaspoons of baking powder. Make a crust, adding a little ice water; roll out thin and cut it into circles the size of a saucer. Take one pound of round steak, one onion, one potato, one-fourth cup of chopped pork, one-half teaspoonful of salt, and a dash of red pepper. Cut the meat, onions, and potatoes in dice, mix, and divide into six parts. Place one part of the pie on the crust, put bits of butter over, and fold the crust over, making half moons, and seal by wetting the edges and pressing together. Bake in a moderate oven for forty minutes. These are fine for lunches.

Boiled Flank

Take two pounds of flank steak and rub salt into it. Let it stand while you prepare a dressing of bread crumbs as you would for turkey. Spread the dressing over the steak. Roll it up very tight and tie a piece of cloth around it. Boil in a casserole fifteen minutes over a fire and several hours in a cooker.

Hamburg Steak

Put three thin slices of salt pork into the bottom of a round casserole, and a layer of Hamburg steak on this; then two more pieces of pork and another layer of steak. Sprinkle both layers of steak with cracker crumbs. Season with onions cut into bits. Pour over all one and one-half cups of sweet milk well salted and peppered. Cover tight. Heat. When all is thoroughly heated, set into a cooker oven three hours.

Beef Hash

Equal parts of chopped meat and potatoes, both already cooked. Season with salt, pepper, and onion or nutmeg. Wet with stock or gravy. Crisp bacon chopped or minced celery tops add to the flavor. Mix well while cold. Heat and place in the cooker oven two hours. Do not stir. Serve in the baking dish.