Broiled Steak

Select your steak carefully. The wide end of the slice of " Porterhouse" is nice, or the "loin." Have the gridiron hot and buttered, and over hot coals; place the beef upon the gridiron, and cook till the blood begins to start upon the upper side before turning, if the fire is not too hot. To retain the juice, beef should be cooked rapidly at first. Turn frequently rather than scorch. When done, remove to the platter and season to the taste. Use no salt while cooking. This prevents the blood from escaping. Serve with mushrooms.

Beefsteak Boll

Select a nice, tender, sirloin steak; pound it well, season with salt and pepper; then make a nice dressing of chopped bread, well buttered, salted and peppered, with a little sage, and mixed together with a very little warm water. Spread this on the meat, then begin at one end and roll it together; tie with strings. Put into a dripping pan with a little water. Bake about three-quarters of an hour. To be eaten warm, or sliced cold for tea.

Spiced Veal

Chop three pounds of veal steak and one thick slice of salt pork, as fine as sausage meat; add to it three Boston crackers, rolled fine; half a teacup of tomato catsup, three well-beaten eggs, one and one-half teaspoons of salt, one teaspoon of pepper, and one grated lemon; mould it in the form of a loaf of bread, put it into a small dripping pan, cover with one rolled cracker, and baste with a teacupful of hot water and two tablespoons of butter. Bake three hours, basting very often.

Creamed Dried Beef

Pick in small pieces one-fourth of a pound of thinly-cut rather moist dried beef and brown in a little butter. When brown pour in it a coffecupful of milk and cream. Let it come to a boil and slightly thicken with a little butter and Gold Medal Flour creamed together. When it boils, pour it over a platter of brown toast and serve it at once.

Beef Ball

Three pounds choice beef (rare) chopped fine, ten butter crackers crushed thoroughly, half teacup butter, pepper and salt to taste, half cup water. Mix all well together, press down hard in pans, dip a few spoonfuls of the water in which the beef was boiled over the top, and bake one and a half or two hours. Slice when cold.

Veal Or Lamb Patties

Use cold veal or lamb; chop fine, taking equal parts of meat and bread crumbs; season with sage, salt and pepper, and moisten with eggs and melted butter, or gravies from the meat; make into little cakes, and fry in butter till well browned.

Veal Loaf

Three pounds of veal, one and one-half pounds of salt pork, both chopped fine; two pounded crackers, two eggs well beaten, one nutmeg, two teaspoons of pepper, two teaspoons of chopped parsley, two teaspoons of celery, and the rind and juice of one lemon. Put batter on the loaf after kneading. Bake in

To Boil Corned Beef

Wash it thoroughly and put into a pot that will hold plenty of water; the water should be cold; skim with great care; allow forty minutes for every pound after it has begun to boil. The goodness depends much on its being boiled gently and long. If it is to be eaten cold, lay it in a vessel which will admit of its being pressed with a heavy weight, as salt meat is very much improved by pressing.