Mock Rabbit

1 pound round steak pound sausage meat 3 slices moistened bread

1 egg

1 onion

1/4 pound salt pork

Salt and pepper

Chop or grind the meat. Chop the onion and cook it in the fat 'tried out of a small portion of the pork; add the bread and cook a few minutes. When cool, mix with the other ingredients except the pork; form into a long, round roll, smoothing it by moistening the hands with cold water. Cut the pork in thin slices; lay them over the loaf and bake for forty minutes in a hot oven.

The sausage may be omitted if desired and more seasoning used in its place.

Beef Chop Suey

2 sweet peppers

1 pint tomatoes

2 tablespoons chopped celery

1 tablespoon chopped parsley

Salt and pepper

pounds beefsteak

Choose tender steak and cut it into small pieces. Saute the vegetables in hot fat or butter and season well; cook for ten or fifteen minutes; then pour over the beef which has been cooked in similar fashion in another pan.

Spanish Beefsteak

2 pounds steak Salt and red pepper

Bacon or salt pork cup milk

cup water

Have the steak about one inch thick; pound until thin; season and cover with a layer of bacon or salt pork cut into thin slices. Roll the steak ; tie it with a cord and place it in a covered baking dish with the milk and water. Cook two hours, basting occasionally.

Mexican Beef

2 chile peppers

1 pint warm water

2 pounds beef

Butter or drippings Clove of garlic Boiled Mexican beans

Remove the seeds from the chile peppers; soak the pods in the warm water until soft; then scrape the pulp from the pods and add it to the water. Cut the beef into small pieces and brown in butter or savory drippings. Add the garlic and chile water and cook until the meat is tender, adding more water if necessary. Thicken with a few crushed beans and serve with Mexican beans, either mixed with the meat or used as a border.

If chile peppers cannot be obtained, water and cayenne may be substituted, and if Mexican beans cannot be obtained, other dried beans may be used.


1 small round steak

1 tablespoon drippings

4 tablespoons boiled rice

2 cups boiling water

1 onion

4 Mexican peppers


Flour to thicken

Wipe the meat with a damp cloth; cut it into small pieces and put it in a frying pan with the drippings, rice, half the boiling water and the onion, sliced. Cover and cook slowly until tender. Remove the seeds from the peppers; cover them with another cup of boiling water and let them stand until cool; then squeeze them from the water with the hand, getting out all the pulp. To the water and pulp add salt and a little flour to thicken; pour over the cooked meat; boil for a minute and serve. This is one of the most palatable of Mexican dishes.