Mock Duck

Take a round steak, bone it, make a dressing as for turkey. Spread this over the steak, roll up and tie, roast half an hour.

Beef Cheese

Boil beef of any kind, the shank is good, until the bones fall out, carefully reject all bits of gristle or other, inedible substances; chop fine, season with/salt, pepper, a dash of Cayenne and parsley, or such other herbs as may be preferred. Moisten with some of the liquor, adding a tablespoonful or two of vinegar, if desired. Press in a pan with a plate and heavy weight on top.

Very tough and cheap pieces of meat may be made delicious by this method; shoe thin when cold. The platter may be garnished with parsley.

Beef Heart Stuffed

Boil the heart three hours, leaving only enough water at the end for gravy. Make a dressing of breadcrumbs, melted butter, pepper and salt, using sage and chopped onions also. When the heart is tender, cut out a portion of the middle and fill the cavity with this dressing. Put the heart in a pan in the oven with the liquor it was boiled in, season with salt and pepper and bake about twenty minutes. Chop the piece of heart fine, stir into the liquor in the pan and thicken slightly with browned flour. This makes a rich gravy to be served separately.

This dish is also very nice served cold without gravy. Slice thin and garnish the platter with lemon sliced, or parsley. Pickled string beans are a pretty garnish.

Some cooks soak the heart over night in a weak brine.

Dressing For Beef Heart

A more elaborate dressing may be made as follows:

2 cups of bread-crumbs. ½ cup of chopped pork. ½ of a lemon peel, grated.

Thyme and other herbs and a dash of lemon juice to flavor. This dressing may be used for roast turkey, etc. This is delicious served cold.

Irish Stew

Chop corned beef and salt pork fine 2/3 beef and 1/3 pork, making the proper proportions. Put them in a stew-pan with 6 whole peppercorns, 2 blades of mace, 1 teaspoonful of celery seeds and what sweet herbs are liked. Cover with water and stew very gently for an hour; then add 1 chopped potato, ½ turnip, ½ carrot also chopped, 1 sliced onion and 2 tablespoonfuls of vinegar to flavor. Thicken with flour, or boil ½ cupful of rice, putting it in at the same time with the vegetables. Put toasted bread cut in dice, or freshly baked biscuits, broken small, in the tureen; pour the stew over this and serve hot.

Baked Beef Stew

Cut some beef in thin slices, pound it as for a pie, season well with pepper, salt, butter and some onion chopped fine; dredge with flour, put in a pudding-dish,fill the dish with sliced potatoes; add water, bake an hour or more, according to the size of the dish. Some sweet herbs may be added in place of the onions, if preferred.

Spiced Beef Roll

Take 6 pounds of beef flank. Mix together thoroughly:

3 tablespoonfuls of salt.

2 tablespoonfuls of brown sugar.

1 teaspoonful of pepper.

1 saltspoonful each of cloves and allspice.

Rub this over the meat and then sprinkle well with ¼ teacup-ful of cider vinegar.

Boll up tightly and tie closely with twine, or bandage with thin muslin. Let it stand twenty-four hours in a cool place, then put in a saucepan and barely cover with boiling water and stew gently for four hours. Then dish, removing the strings, and thicken the gravy, which will have boiled down to a small quantity, with 1 or 2 tablespoonfuls of flour, according to the amount, rubbed smooth in cold water; let it boil up and serve separately.

This is good cold, sliced, or it may be hashed, adding the remainder of the gravy.