Have an extra sirloin neatly trimmed; put it on the broiler; oroil five minutes on one side; turn and broil five minutes on the other side. Make the planking board very hot while the steak is Drolling. Put the steak on; garnish the board quickly with mashed potatoes and put it under the broiler. Turn the steak once. Dust with salt and pepper and rub with butter. Cover the top with broiled oysters, then run it again under the broiler for a few minutes. Serve very hot.
1 pound lean beef
Salt and pepper
1 teaspoon onion mice
Mashed potatoes 3 baked bananas 1 cup cream sauce
½ cup grated horseradish
Chop the meat very fine; season with salt, pepper and onion juice; make it into three cakes. Put the cakes on a hot plank and then under the broiler. It is wise to turn a Salisbury steak once during the cooking. When done garnish the plank with mashed potatoes; put it back until brown. Have ready a baked banana for each cake. Make a cream sauce; add to it half a cup of grated horseradish; fill this around the board; put the baked bananas on top and serve.
All corned beef requires to be boiled slowly. Put it on in cold water; allow twenty-five or thirty minutes for every pound of beef. Let it come slowly to a boil, then allow it to simmer.
Cabbage is usually served with corned beef but should not be boiled with it. Parsnips or turnips may be served if preferred.
3 gallons water 1 ounce pearlash
6¾ pounds salt 2½ pounds sugar
1 pint molasses
This pickle is sufficient for fifty pounds of beef. When salt and sugar are thoroughly dissolved lay in the beef. It will be ready for use in twelve or fourteen days, but can remain in the pickle five or six weeks without injury.
1 small skirt steak
1 tablespoon chopped parsley
1 tablespoon chopped onion
1 cup stock 1 slice carrot 1 bay leaf
Salt and pepper
Trim the steak; sprinkle it with parsley and onion; season with pepper and salt; roll and tie it. Place it in a small roasting pan with the stock (or water if you have no stock), carrot and bay leaf and roast for one hour, basting constantly. Serve with tomato or brown sauce.
1 pound round steak
4 tablespoons bread crumbs
½ teaspoon salt
½ saltspoon pepper
½ teaspoon powdered sage
2 teaspoons chopped onion
Milk to moisten the bread
Purchase a steak of uniform thickness and remove all the fat. Prepare a filling as follows: Mix together the crumbs, salt, pepper and sage; scald the onions to soften them and to remove the strong flavor, and add them to the crumbs, moistening all with milk. Wipe the steak with a damp cloth; spread the filling evenly over the meat; roll and tie it, sewing the ends to keep it together. Place it in a roasting pan with a little water and bake for about three quarters of an hour, basting frequently. Serve with currant jelly. .