Corn Dumplings For Meats

Upon half a cup of corn meal pour a pint of boiling milk, stirring rapidly. Put in a doubleboiler and let cook and thicken for half an hour. Then stir in half a teaspoon of salt, a teaspoon of baking powder, and two eggs. Form into small balls, using flour on the hands, and drop into your kettle of boiling beef, corned beef, or mutton ten minutes before taking off the fire. Skim out of the broth with a skimmer, and serve with the meat.

The dumplings may be tied, with room for swelling, in small cloths, wetted, and floured. If you use the cloths you are sure none will dissolve in the meat liquor. Allow more time using the cloths, twenty minutes to half an hour.

Boiled Rump Of Beef

Take six pounds of fat beef rump, place in a pot, cover with cold water, and set over a moderate fire. When it boils skim, and then boil four hours very slowly. Do not add salt until it has boiled two hours. Boil very tender. When done, take up the meat, lay it in a colander and set it over a saucepan of hot water to keep it moist.

Next strain all the liquor, take out two cups for gravy, and put in a saucepan. Dissolve two teaspoons of flour, stir smooth, and stir gradually into the gravy until it is thick as cream. If the flour lumps, strain through a strainer. Serve in a pitcher. If you want dumplings, make according to the receipt given on page 83. Put the liquor remaining after that used for the gravy in a large saucepan to boil the dumplings. If you have gold meat left, set it away in the liquor in an earthen jar and it will not become hard.

Spiced Rump Of Beef, Including Soup

Put six or seven pounds of the rump of beef into a flatbottomed porcelain or granite kettle. Set on top of the stove. Pour over this just enough water to cover it. Let it slowly come to boil. Skim well. Scrape two large or four small carrots and split them down the centre. Add these and two large onions cut in half, and one red pepper. Tie up, in a small square piece of cloth, allspice, a few cloves, sweet marjoram and thyme, and throw into the water. Boil very slowly four hours until tender. The second hour add salt to taste.

When done, take out some of the liquor and make a gravy as thick as cream. Thicken with two teaspoons of flour dissolved in cold water. If the flour lumps, strain through a wire strainer. Pour the liquor off into a stone crock, and set in a cold place. Next day skim off the grease. The liquor will have jellied. Take some of this, put into a saucepan set in another of hot water, and heat, and you have a delightful clear soup. Worcestershire sauce can be added. Serve with salt crackers, slightly heated.

Roast Beef

The best pieces for roasting are the porterhouse, rib, and sirloin. Place the meat in a bakingpan on a wire frame which comes for that purpose, and sprinkle it lightly with pepper. Have salted water in the bottom of the pan and an onion cut in half. Turn the meat two or three times while roasting, baste every ten minutes, in order to have the meat juicy, and allow fifteen minutes to every pound. Serve with gravy.

Roast Beef Gravy

Brown some flour a light color, dissolve two tablespoons or more of the browned flour in cold water, stir smooth, and add to the gravy water used in basting. Boil slowly, stirring constantly until the gravy is slightly thick. If there be any lumps, strain through a strainer. It is then ready for use.

DrippingPan with Basting Ladle.

Roast Beef Stew

Slice cold roast beef in thin pieces. Cut off all the fat except a very little that may cling to the pieces. Slice, wash, and lay in an iron fryingpan four or five mediumsized onions cut in thin slices. Cover with enough water to boil tender. When done, put in the beef, add whatever cold gravy you have left from the roast beef. Add water enough to cover the meat. Pepper and salt carefully to taste, add one tablespoon of Worcestershire sauce and three of tomato catsup. Let this boil slowly one hour, then thicken it with flour dissolved in cold water stirred very smooth. Pour into the middle of the stew some of the mixed flour. Stir very quickly with the back of a large spoon to prevent lumping. Boil up and serve hot.

Hamburg Steak

Choose a pound of round beef, remove all gristle, etc., and chop very fine, or run through your meat chopper. Or have your butcher run it through his meat chopper when you buy. Mix in a little salt, a bit of minced onion or onionjuice if your taste so directs, and also a dash of pepper. Dip your hands in cold water, and then shape the meat cakes with your fingers. Lay the cakes in a hot iron saucepan and broil, searing them first, to keep the juice in, and later turning from side to side. Do not have a fire hot enough to burn. Serve hot with a tomato sauce.

Hamburg Steak Balls

Mix into one pound of raw meat chopped very fine, red pepper and salt to taste, half a teaspoon of onionjuice, two teaspoons of Worcestershire sauce, one tablespoon of tomato catsup, chopped parsley, and one teaspoon of melted butter. Make in round cakes, and fry in butter, lard, and a tablespoon of water, turning the balls over and over, cooking slowly until done and nicely browned. Pour the gravy over them and serve.