Corned Beef Hash

Chop beef; add an equal amount of cold boiled potatoes, chopped; season with salt, pepper and a few drops of onion juice.

Melt one tablespoon butter in an iron frying pan; add beef and potatoes and sufficient milk or hot water to make the mixture quite soft. Cover frying pan and cook slowly until a brown crust is formed. Turn like an omelet on to a hot platter. Garnish with parsley.

Corned Beef Hash No. 2

2 cups corned beef.

2 cups chopped potatoes.

1 cup chopped beets.

1 slice chopped onion.

1 teaspoon salt.

¼ cup milk or hot -water.

Mix all the ingredients. Grease an iron frying pan, heat, add hash, spread evenly, cover, and cook slowly one hour. Fold, turn, and serve.

Roast Beef

Pieces used for roasting are sirloin, rib, back of the rump, face of the rump, and upper round.

Eight to ten minutes a pound should be allowed for cooking the meat moderately rare.

Wipe the meat; place on rack in dripping pan; dredge meat and pan well with flour, then sprinkle well with salt and pepper.

Cook in hot oven for fifteen minutes, until flour is well browned. Reduce heat and continue roasting, basting every ten minutes until cooked.

Baste with fat tried out from the meat. If that is not sufficient, add beef suet, beef drippings, or butter.

Avoid the use of water in the pan, as by its use the meat is steamed rather than roasted.

Serve with brown gravy, made by browning four tablespoons of fat from the pan, adding four tablespoons flour. When brown, add one and one half cups water or beef stock and cook five minutes.

Yorkshire Pudding

2 cups milk ½ teaspoon salt.

2 cups flour 4 eggs.

Beat eggs; add flour and salt, gradually; continue beating. Add milk and continue beating five minutes. The mixture should be perfectly smooth. One half hour before meat is done, pour this mixture into dripping pan under meat and baste when basting meat, turning pan that pudding may be golden brown throughout.

Yorkshire pudding cooked in this way is considered by many to be too rich. A very good substitute is obtained by cooking in hissing hot gem pans, thirty minutes.

Serve pudding, cut in squares, on platter around beef.

Spiced Beef

Wash and wipe six pounds of any inexpensive piece of beef; cover with boiling water; bring to the boiling point, then simmer until meat is tender, adding, the last hour of cooking, one cup each of carrot and onions, a bouquet of sweet herbs tied in a bag, pepper, and one half tablespoon salt. Remove meat and reduce liquid to one and one half cups.

Shred meat, add liquid, and press in bread pan, packing closely. When cold serve in thin slices.

Stewed Beef

Cut beef taken from the round in small squares; cover with boiling water, and simmer until meat is tender, four or six hours. Season with salt and pepper one hour before serving. Remove meat and thicken liquid, allowing one and one half tablespoons of flour for each pint of liquid.

Pot Roast

Wipe a six-pound piece of beef; put into hot frying pan, and sear until brown; then lard the upper surface. Place in tightly covered kettle or bean pot; add one cup of water. Cook slowly in oven until meat is tender, keeping only enough water in kettle to prevent burning. When nearly done, sprinkle with salt and pepper. Serve with a Brown Gravy made with water in the pan.

Beef Ragout

Wipe three pounds from the flank or round. Cut into small cubes; dredge with salt, pepper and flour. Brown meat in hot frying pan, being careful to avoid burning.

Remove meat to kettle with close-fitting cover. Brown four tablespoons butter; add four tablespoons flour, and continue browning; add one and one half cups stock or water, one half cup each of carrot and onion; season with salt and pepper and simmer one and one half hours.

Broiled Beefsteak

Use a slice cut from the rump, round, or sirloin, cut one and one half inches to two and a half inches thick. Wipe meat; place on hot broiler, and broil over a clear fire from five to ten minutes, turning every ten seconds. Serve on a hot platter, spread with butter, and season with salt and pepper.

If there is a large amount of fat on the steak, be sure it is well browned before serving.

Beefsteak Smothered In Onions

1 dozen small onions salt.

1 slice porterhouse steak, out thick pepper.

Heat a frying pan hissing hot. Put in beefsteak, searing first on one side, then on the other; cook five minutes; season with salt and pepper; add onions which have been cooked one half hour in boiling salted water. Cover and simmer twenty or thirty minutes.

Remove steak to platter, spread with butter, and season with salt and pepper. Season onions with salt, pepper, and butter, and serve around steak.

Hamburg Steak A La Tartare

1 pound round steak ¼ cup chopped onion.

2 ounces beef suet ¼ cup bread crumbs.

Salt and pepper.

Put meat and suet through meat chopper; add finely chopped onion, and season with salt and pepper. Shape in balls; roll in crumbs, and broil over a clear fire, or pan-broil. Serve on hot platter with brown gravy, Tomato Sauce, or Spanish Sauce. Garnish with parsley.