Stuffed Beefsteak

2 pounds rump steak. 1 cupful "Stuffing." 1 or 2 slices salt pork.

1 cupful " Stock" or water. 1/4 cupful catsup.

Have the steak cut evenly. Make a stuffing as for turkey, adding a little ground cloves. Spread this over the steak, leaving the edges bare. Boll it up tight, and tie firmly in three or four places. Have ready a deep kittle with the salt pork frying in the bottom. When crisp, take it out, and lay in the steak. Turn it often, so that it will brown on every side. Then add the stock or water. Cover, and stew slowly an hour and a half, adding just enough water to keep it from burning if it becomes dry. When tender lay the meat in a platter; add catsup to the gravy, and thicken it with a little flour if necessary. Pour over the meat, having removed the strings carefully.

For a family of five.

Mock Duck

Buy a steak from the round, weighing not more than two pounds (or it will be too large to imitate a duck), and free from fat or bone. Rub both sides with salt and pepper. Prepare one cup or more of "Stuffing" made as for a roast duck. Add to it a little minced salt pork if you have it; it is better than butter. Spread the stuffing over the meat not quite to the edges. Roll it up very tight, and tie firmly in four places. Tie a buttered paper around it. Bake (without water) in a moderately hot oven for fully one hour. When more than half done, pour a little boiling water over the top. When done remove paper and strings. Serve hot, with " Bread Sauce," in a gravyboat. "Cranberry Sauc3e" should also accompany it. Carve across the stuffing. For a family of four.

Beef A La Mode

Buy six or eight pounds from the thickest part of the round. Have the bone removed (save it for stock) and trim off the coarse outside fat. Make deep incisions in every part, not more than half an inch apart. Into half of them push salt pork cut into little narrow strips about two inches long. Fill the rest of the incisions, and the place where the bone was, with the following stuffing:

1 pint bread-crumbs.

1 teaspoonful salt.

A pinch of red pepper.

1 saltspoonful ground cloves.

1 saltspoonful allspice.

1 small nutmeg (grated).

2 tablespoonfuls chopped salt pork.

1 teaspoonful melted butter.

1 egg, beaten.

Stick whole cloves into the meat here and there. Then tie it securely into a good round shape. Put scraps of salt pork in a deep pot. When fried crisp, take them out and lay in the meat. When brown in one spot turn it, so that every part in turn will be browned. Allow about half an hour for this. Then dredge in about two tablespoonfuls of flour and brown it. Slip a plate under the meat to prevent its burning, and pour in enough boiling water to barely cover the meat. Cover tight to keep in the steam (it is well to tie an old towel over the top of the pot), and simmer for about five hours. Watch it carefully, and fill up with boiling water if necessary, adding only a little at a time.

Serve with the gravy poured over it. It is excellent cold for luncheon or tea. What is left over should be used thus. Some add carrots, turnips and onions (sliced) when the pot is filled up with water; a few are then laid around the meat, and the rest strained out of the gravy. They give an agreeable flavor.

Corned Beef

If it has been long corned, soak the beef for one hour in cold water. Then put it into a large pot of cold water, and boil very slowly, covered, allowing half an hour or more to a pound. Skim often.

Many persons like cabbage cut into quarters, or carrots sliced, boiled in the pot with the beef, and served with it, the meat being placed in the centre of the vegetables. The cabbage should be put in to cook one hour, and the carrots three quarters of an hour, before the meat is ready for serving. Press and chop the cabbage before serving. See also Pressed Corned Beef.

Boiled Tongue

Wash, and soak over night, if it is smoked, or has been long corned. Bend the tip of the tongue towards the roots and tie firmly, to give it a good shape. Put it into a large pot of cold water. Let it come gradually to a boil; skim well. Boil slowly, keeping the pot covered. Do not let the water boil down. In three hours prick with a fork; if it feels tender, it is done. But a very large tongue requires five hours. When done, set the pot off, but do not take the tongue out of the water until it is cool. This will make it more tender. When cold remove skin and roots; or take them off while hot, if the tongue is to be served hot. In this case, serve with it "White Sauce," or the following

Sauce

1 pint tongue broth.

2 tablespoonfuls flour. 1 small onion, minced. 1 small carrot, minced.

A little parsley, minced (may be omitted).

Salt and pepper.

1 quart tomatoes, stewed, or canned.

Bring the broth to a boil. Then thicken with the flour; add the other ingredients, having strained the tomatoes. Boil fifteen minutes. Strain or not, as you prefer.