Filet Mignon

Tenderloin of beef is used for filet mignon. Cut the filets about an inch thick. Broil for three minutes under a high flame, turning once only. Serve on toast, placing each filet on a slice of orange or pineapple. Serve with mushroom sauce.

The tenderloin of beef is the most delicious and tender part of beef and therefore needs very little broiling,

Salisbury Steak (Meat Balls)

1  pound chopped beef

2 tablespoons butter

3 cuds bread crumbs

1 teaspoon onion, chopped

1 teaspoon salt


Mix all the ingredients except the butter and mold into round flat cakes. Melt the butter and sear the cakes first on one side, then on the other. Add a little boiling water, cover the pan and cook until tender.

Beef a la Mode

4 pounds top round of beef

or rump 2 tablespoons flour

1 tablespoon fat

Pepper and salt 5 carrots

1 cup boiling water

1 tablespoon vinegar

Rub the meat with the salt, pepper and flour. Put with the fat into a baking pan. Brown for half an hour, then add chopped carrots, and pour on a cup of boiling water. Simmer in a slow oven for three hours. Baste often. Pour vinegar over just before serving and thicken the self'gravy with a little flour.

Baked Corned Beef Hash

3 cups chopped cooked

corned beef 6 good sued potatoes

1  onion

2 tablespoons bacon fat

1 1/2 cups milk Salt and pepper 1 tablespoon chopped pepper

Place the chopped corned beef in a greased casserole and add chopped onion, pepper and place the sliced potato on top. Arrange in layers seasoning throughout. Pour milk over all, cover and bake in a hot oven until the potatoes are tender. Brown for the last ten minutes with cover off of casserole.

New England Boiled Dinner

4 pounds corned beef 6 small carrots 6 onions 6 parsnips

6 potatoes

2 turnips

1 small cabbage (white)

If meat is salty boil up in water and drain. Cook the meat covered with boiling water for three to five hours until tender. When meat is about half cooked add the carrots, cabbage, and turnips. One-half hour before ready add the onions, parsnips and potatoes. Serve with meat in the center of platter and each vegetable separate around the platter.

To Corn Beef:

Dissolve three-quarter tablespoon saltpeter in a little water. Salt ten pounds brisket of beef, add pepper, garlic and one cup of brown sugar. Put in an earthen jar, cover with an old plate and weigh down the plate. Stand over night. Cover with water and let pickle in the brine for ten days. Turn the meat every three or four days.

Veal and Dumplings

2 cups cooked veal

4 tablespoons flour

3 tablespoons beef fat

1 1/2 cups soup stock

1 teaspoon salt Pepper

3 tablespoons chopped green pepper

Stir the flour, salt and pepper into the melted fat. Add the soup stock and bring to a boiL Remove seeds and spines from the pepper and chop. Add the diced cooked veal, green pepper and seasoning; simmer for twenty minutes. Serve with egg dumplings. Break the whites of three eggs into a cup, and add one-half teaspoon salt and enough milk to fill the cup. Mix with two tablespoons of butter and one cup flour in a spider and stir as the batter boils until it leaves the spider clean. Cool the mixture and when cool stir in the yolks. Drop from a spoon into boiling salted water. Boil for five minutes.