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 of 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

1 1/2 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.

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

1/2 pound sliced dried beef 1 tablespoon butter 3 tablespoons flour

1/2 cup cold water 1 1/2 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.