Broiled Beefsteak

Have the choice steaks cut three-quarters of an inch thick; grease the gridiron and have it quite hot. Put the steak over a hot, clear fire and cover. When the steak is colored turn it over, which must be done without sticking a fork into it and thus letting out the juice. It should be quite rare or pink in the center, but not raw. When cooked sufficiently, lay on a hot platter and season with pepper and salt, and spread over the top some small bits of butter, and serve immediately.

Mock Duck

Take a round steak; make stuffing as for turkey; spread the stuffing on the steak, roll it up and tie it; roast from half to three-quarters of an hour.

Beef Heart

Wash it carefully and stuff it nicely, with dressing as for turkey; roast it about one and a half hours, and serve with the gravy, which should be thickened with some of the stuffing. It is very nice hashed.

Meat Croquettes

Use cold roast beef, chop it fine, season with pepper and salt, and one-third the quantity of bread crumbs, and moisten with a little milk; have your hands floured, rub the meat into balls, dip it into beaten egg, then into fine pulverized cracker, and fry in butter; garnish with parsley.

Beef Omelet

Three pounds of beefsteak, three-fourths of a pound of suet, chopped fine; salt, pepper, and a little sage, three eggs, six Boston crackers rolled; make into a roll and bake.

Pounded Beef

Boil a shin of twelve pounds of meat until it falls readily from the bone; pick it to pieces; mash gristle and all very fine, pick out all the hard bits. Set the liquor away; when cool take off all the fat; boil the liquor down to a pint and a half. Then return the meat to it while hot; add pepper and salt and any spice you choose. Let it boil a few times, stirring all the while. Put into a mold or deep dish to cool. Use cold and cut in thin slices for tea or warm it for breakfast.

Pot Pie

Cut veal, beef, or chicken into pieces and put into boiling water enough to cover, with two slices of bacon; cover closely and boil an hour, and season to taste; make a batter of two well beaten eggs, two cups of milk, a teaspoonful baking powder, and flour to make a batter; drop in separate spoonfuls while boiling, and cook five minutes; serve immediately.

Tomato Stew

Two pounds of any kind of meat used for stewing; put into a saucepan with a can of tomatoes, or a quart of fresh ones; season with pepper and salt; cover closely, and when the tomatoes are cooked, add two tablespoonfuls of butter, rubbed into a tablespoonful of flour; stew until the meat is tender, and then pour over dry toast.