Filipino Beef

1 pound round beef

pound lean fresh pork

1 small onion

1 green pepper

1 teaspoon salt

1 cup stale bread crumbs

1 egg

2 cups stewed tomatoes 2 slices bacon

1 tablespoon butter

1 tablespoon flour

Remove the seeds from the pepper and run it through the meat grinder with the meat and onion. Add crumbs, beaten egg and seasoning; make into a roll; place in a shallow baking dish; pour the strained tomatoes around it; put the bacon on top and bake forty minutes, basting with the tomatoes. Thicken the gravy with the flour cooked in the butter, and serve.

Hungarian Goulash

1 pound top round of beef 1 ounce salt pork 1 cup tomatoes stalls: celery 1 blade mace

1 small onion

1 bay leaf

3 whole cloves

3 whole peppercorns


Salt and paprika

Fry the salt pork until a light brown; add the beef, cut into two-inch pieces and sprinkled with flour; cover with water; let simmer for two hours and season with salt and paprika. Then cook the vegetables and spices for twenty minutes in water sufficient to cover them; rub them through a sieve and add to some of the stock in which the meat was cooked. Thicken with flour, using a table-spoonful moistened in cold water to each cup of liquid, and season. Serve the meat on the platter with the sauce poured over it. Potatoes, carrots and green peppers, cooked until tender and cut into small pieces or long narrow strips, are usually put over the top.

Sour Beef

Take a piece of beef from the rump or the lower round; cover with vinegar; add sliced onion, bay leaves, a few whole spices and salt. Let it stand a week in winter or three days in summer, turning it every day and keeping it covered. When ready to cook put a piece of fat in an iron pan; brown the meat; then strain the liquid over it and cook until the meat is tender. Remove the meat; thicken the gravy with broken gingersnaps; strain and pour over the meat, adding a few seeded raisins if desired.

Beef Birds

Cut slices half an inch thick from the rump or round of beef; divide them into pieces about four inches square; spread with sausage meat or forcemeat; roll up tightly and fasten with cord or wooden tooth-picks. Brown in butter; cover with broth; stew until tender and nearly dry; thicken the gravy with flour; add a quarter of a cup of tomato or mushroom catsup; bring to a boil and serve.

Beef Loaf

pounds round steak Small piece of suet 1 cup bread crumbs

Salt and pepper 1 small onion Butter

Have a small piece of suet ground with the beef; mix thoroughly with the crumbs, the seasoning and the onion finely chopped. Moisten the crumbs slightly with milk or water. Mold into a loaf; put into a roasting pan with a little water; make indentations in the top of the loaf with the finger and fill with small pieces of butter. Serve hot with brown sauce, or cold, sliced thin.