Hamburg Steak

Have lean raw beef finely chopped; season well with pepper and salt and a little chopped onion or onion juice. Mold into cakes and broil in a greased broiler or hot frying pan. When done spread with butter or pour over them a brown sauce made in the pan.

Creamed Beef

Take freshly ground meat from the rump or round and cook it in a frying pan with a very little butter, stirring constantly and sprinkling at every turn with salt, pepper and flour. The meat should lose its red color but not brown. When done, thin with cream or milk; bring to a boil and serve in patty cups or on toast.

Minced Beef

Chop beef from the rump or round into small pieces and stew in a little water or milk, seasoning with butter, salt and pepper when the meat is first put in the pan. Serve on buttered toast.

The remains of roast beef may also be prepared in this way.

Creamed Frizzled Beef

pound sliced dried beef

1 tablespoon butter

2 tablespoons flour

cup cold water 1 cup milk 1 egg

Buttered toast

Pick the meat over carefully, removing all gristle and breaking it into small bits. If very salty bring to a boil in a little water and drain. Melt the butter in a frying pan; throw in the beef and stir it with a fork until it is cooked, but not browned. Remove the pan from the hottest part of the stove; sift the flour over the meat, stirring all the time; add the cold water and continue stirring until all the water has been absorbed. Then draw the pan to the hot part of the stove and add the milk. Bring all to a boil; add the beaten egg and serve at once on small slices of buttered toast. The egg may be omitted if preferred.

Boiled Beef's Tongue

1 fresh tongue 1 chopped carrot 1 chopped onion

12 whole cloves 2 bay leaves 1 cup raisins

Salt

Wash the tongue; throw it into a kettle of boiling water; bring to a boil; then simmer gently for two hours. Remove the tongue; skin it and put it into a kettle with the vegetables,cloves,bay leaves, raisins and enough of the water in which the tongue was boiled to cover them. Cover the saucepan; stew gently for two hours, adding the salt at the end of one hour; remove the tongue and serve in a border of the carrots and raisins.

Smoked Tongue Boiled

Soak the tongue in cold water over night. In the morning cover with fresh water; bring to the boiling point; then simmer gently for four hours or until tender. When thoroughly cooked, remove the tongue; skin it, trim off the smoked parts and serve surrounded with mashed potatoes and garnished with parsley.