Beef Roll

Make a biscuit dough and roll thin. Spread with Hamburg steak, season with salt, pepper, chopped celery, and chopped parsley. Roll like jelly cake. Lay in a mold above boiling water. Cover the mold. Cook on the stove twenty-five minutes, and three hours in a cooker.

Steak Rolled And Stuffed

Use two pounds of steak, two ounces of lean ham, one-quarter pound of suet, one lemon rind, one teaspoon of parsley, one teaspoon of mixed sweet herbs, six ounces of bread crumbs, and two eggs. Cut the steak rather thin and sprinkle with salt and pepper. Chop the ham, suet, lemon rind, parsley, and sweet herbs; add seasoning, bread crumbs, and eggs well beaten; mix well. Spread the dressing over the steak, roll up and tie. Ten minutes over the flame; three hours in the cooker.

Timbale Of Beef

One and one-half pints of cold cooked beef chopped fine, one level teaspoon of salt, one-half teaspoon of pepper, same of onion juice, one teaspoon of chopped parsley, one tablespoon of butter, one cup of stock or milk, and two eggs. One-half cup of grated bread crumbs. Mix all ingredients, beat eggs and melt the butter, and place in a well buttered mould. Place in cooker vessel in hot water. Cook for twenty minutes and place in cooker for five hours. Turn out on platter and pour around it brown sauce. Serve hot.

Boiled Tongue

Cover a large fresh tongue with water. Boil ten minutes. Place in cooker nine hours. Cool and remove the skin.

Boiled Tongue-Another Method

Place a mildly salted beef tongue in a kettle of cold water. Bring slowly to a boil. Plunge into cold water, peel, and trim. Brown on all sides in fat in a hot skillet. Place the tongue in a heated pan. Fry in the skillet one sliced onion, one carrot, one stalk of celery diced, one sprig of parsley cut fine, a quarter of a bay leaf, and one chopped cucumber pickle. Place the vegetables under the meat and around the sides of it. Add one-half cup of strained tomato and one cup of hot water. Cover. Heat and cook half an hour. Place in cooker four or five hours according to the size of the tongue.

Tyrone Loaf

One pound of beef steak ground fine, three-fourths of a pound of stuffed sausage, one and one-half cups of uncooked oat flakes, and about one cup of stewed tomato. Put into a small jar or earthenware pot; first a layer of beef with a little salt and pepper, then a layer of sausage cut into small pieces and rolled in flour, next a part of the oatmeal moistened with the tomato and seasoned with pepper and salt, then a layer of the beef, sausage, and oatmeal until all is used, adding the tomato at the last. Place the jar in a cooker vessel with boiling water around it. Cook over the fire thirty minutes and in the cooker five hours.