Boiled Flank, Stuffed

Take a piece of flank, 6 or 8 inches wide, and as long as it will cut; sprinkle it with salt and let stand twenty-four hours. Then prepare stuffing as for chicken or turkey; spread this over it and roll up very tight; tie up in a cloth and boil six hours. When taken up lay between two boards, to drain, and put a weight upon it until cold. It will then cut in very ornamental slices. To be eaten cold.

Beef A La Mode

The round of beef is best to prepare a la mode; bone it. For 5 pounds of beef, soak a pound of bread in cold water until soft; drain the water off thoroughly, mash the bread, chop up the marrow from the bone of the beef; ½ teaspoon-ful of salt, the same quantity of pepper; mace and nutmeg to the taste. These last may be omitted and parsley used instead. 1 tablespoonful of flour; mix well together with two eggs well beaten. Fill with this seasoning the place from which the bone was taken, and cut gashes in the beef and fill likewise. Tie firmly with tapes to keep in form. It is a good plan to prepare it the day before and keep in a cool place.

Cover the bottom of a stewpan with slices of salt pork or bacon; lay the beef upon these and cover the top with more slices of pork skewered on. Pour in 1 quart of water, cover closely and let bake six hours, or more if the round is very large.

A braising-pan is nice for this; a small kettle that will go in the oven, or a deep pan that can be covered, will answer.

An hour before the meat is done remove the pork from the top and spread any dressing that may be left over the beef.

Dish the meat, and, keeping it hot while preparing the gravy, serve the sliced bacon on the same platter.

Skim the fat carefully from the liquor in the pan, add boiling water if there is not a sufficient quantity; thicken with brown flour, season to the taste. Walnut catsup is good. Let it boil up and pour over the meat, serving at once. This is delicious sliced cold; the gravy may be served separately at dinner Beef may be cooked in this manner without the use of pork.

Beef Loaf

3 pounds of rare beef, chopped fine. ½ pound of salt pork, chopped. 1 tablespoonful of salt.

1 tablespoonful of pepper.

10 tablespoonfuls of rolled crackers. 3 tablespoonfuls of milk.

2 eggs beaten.

Mix well and form into a loaf in a pudding dish. Pour over ½ pint of water, bake two hours; set away to cool; put in slices.

Stewed Kidneys

Parboil fifteen minutes, covering with cold water, seasoned with salt and red pepper - first cutting off the fat; skim the water as often as necessary. Take out, cut in mouthfuls, strain the liquor, return them to it, adding 1 head of chopped celery, 2 onions chopped, 12 potatoes sliced, and a piece of butter rolled in flour. Season with pepper and stew slowly until the meat and vegetables are tender. This may be made without the potatoes, when less water will be needed. Thicken with flour. To make the stew brown, fry the kidneys in a little butter before stewing.