This is the tenderloin, although the sirloin is sometimes used. Trim off fat, tough skin, etc., and skewer into shape (round). Dredge well with salt, pepper and flour and put without water into a very small pan. Place in a hot oven thirty minutes; in lower part ten, and then on upper grate. Serve with mushroom sauce. The shape of the fillet is such that the time required for cooking is the same whether it weighs two or six pounds. Mrs. F. T. Griggs.
Should be cooked in plenty of cold water brought slowly to a boil; if very salt, the meat should be soaked over night; but if young and not too strongly brined this will not be necessary. It should be cooked sufficiently long to make tender, so that in a brisket or plate piece the bones may be readily removed. Preserve the liquor in the pot, and if any of the meat remains after the first meal, return it and let it stand over night in the liquor so that it may absorb it. If no meat remains to be returned to the liquor, the latter will make a good soup for next day's dinner if the beef was not too salt. M. J. M.
Boil a shank of beef in as little water as will merely cover it. Cook till meat falls from the bone. Chop very fine, spice with ground cloves, pepper, salt and summer savory. Add sufficient of the liquor in which it was boiled to moisten well. Press into molds, and when cold slice.
When you have used the best of a cold roast of beef take the small pieces or as much as will half fill a granite baking pan; also any gravy that you have saved, a lump of butter, a bit of sliced onion, pepper and salt, and enough water to make plenty of gravy; put over a fire, thicken by dredging in a tablespoonful of flour; cover it up where it may stew gently. Now boil a sufficient quantity of potatoes to fill up your baking dish, mash smooth, and beat light with milk and butter and place in a thick layer on top of the meat. Brush it over with egg, place the dish in an oven, and let remain long enough to become brown. There should be a goodly quantity of gravy left with the beef, that the dish be not dry and tasteless.
Lida B. M.
Take two pounds round steak or mutton chops, six potatoes, two turnips, four small onions, nearly a quart of water. Place meat in stew-pan, add vegetables, pour in one and one-half pints of cold water; cover closely, let stew gently till vegetables are ready to mash and the greater part of the gravy is absorbed; serve hot. Mary.
After washing the heart thoroughly cut it into dice one-half an inch long; put into a saucepan with water enough to cover. Remove scum. When nearly done add a sliced onion, a stalk of celery chopped fine, pepper and salt and a piece of butter. Stew until the meat is very tender. Stir up a tablespoonful of flour with a small quantity of water and thicken the whole. Boil up and serve. Miss Holland.
Mince cold cooked beef or mutton fine, with a large onion, pepper and salt. Add gravy to moisten. Put into shells or small cups, making them three parts full and fill them with potatoes mashed with a little cream; put a small piece of butter on top of each, and brown them lightly in the oven. Mary J. Liscomb.
One nice calf's brain, beaten egg, sifted cracker crumbs, butter, parsley. Soak the brain in cold water, then scald for just one second, dip it in egg and crumbs, and fry a light brown on both sides in butter. Garnish with parsley and serve hot. Julia.
Take some mutton chops, either from the loin or neck, trim them neatly and put them, with chopped parsley, butter, pepper and salt in a stew-pan over a slow fire. Place the chops, with some good brown gravy, into the baking dish and add slices of raw ham. Cover with the lid, but first fill in with mashed potatoes to the brim; bake two hours in a slow oven, when the tin cover may be taken off, and the chops will be found tender and succulent. A. Plaisted.
Cut two medium-sized onions into small pieces; fry tender (not brown), to which add a pint of cold beef or lamb, cut small, a quart of tomatoes and salt and red pepper to taste; stew until the tomatoes are thick. Dried peppers are more desirable for this than cayenne.
Miss Edith M.