Tripe In Casserole

Cut a pound and a half of tripe into squares and put into a casserole. Slice an onion and a carrot and fry in butter. Put into the casserole with a clove, a bay-leaf, a sprig of thyme, a tablespoonful of minced parsley, two cupfuls of stock, and half a wineglassful of white wine. Cover and cook slowly until very tender. Serve in the casserole.

Braised Beef

Use a solid piece from the round or shoulder and have it larded with thin strips of salt pork. Slice an onion, a turnip, and a carrot. Lay the meat upon the vegetables, add four cupfuls of boiling water, cover the pan, and put into a hot oven. Allow twenty-five minutes to the pound and when half done season with salt and pepper. Baste frequently, and when the meat is done, add enough water or stock to make the required quantity of gravy. Thicken with browned flour, season to taste, pour over the meat, and serve. Beef ribs may be used.

Breaded Liver

Have fresh beef liver cut into thin slices, cover with boiling water, and let stand for ten minutes. Fry slices of bacon crisp and drain. Season the bacon fat with black and red pepper, dip the liver into it, then into bread crumbs, and fry in the bacon fat. Garnish the liver with the fried bacon, and sprigs of parsley. Add to the fat in the pan one table-spoonful of vinegar and two of tomato catsup. Pour over the meat and serve.

Liver Rolls

Have fresh beef liver cut into thin slices. Cover with boiling water, drain, wipe dry, remove the skin, and season with salt and pepper. Put a thin slice of salt pork or bacon on each slice of liver, roll up and fasten with a string. Brown in hot fat, dredge with flour, cover with boiling water or stock, and cook for half an hour. Take off the strings, season to taste, and serve, thickening the gravy more if required.

Roasted Beef Heart

Stuff the heart with highly seasoned crumbs, mixing with a beaten egg to bind. Season with salt and pepper, dredge with flour, and roast covered for an hour and a half, basting frequently with melted butter and water.

Beef Kidney Saute

Chop an onion fine and fry brown in butter. Add a kidney which has been soaked for five minutes in boiling salted water and cut into squares. Cook for five minutes, sprinkle with flour, add a little stock, cook until the sauce is thick, and serve immediately, sprinkling with minced parsley.

Stewed Beef Kidney

Cut the kidney into thin slices, season highly with pepper and salt, and brown in hot fat. Dredge with flour, add a little boiling stock or water, and when the sauce is smooth and thick, heat the kidneys in it. Season with minced parsley and serve.

Beef A La Newport

Cut fine one cupful of dried beef and heat thoroughly with one cupful of canned tomatoes.

Season with pepper, grated nutmeg, and chopped onion. Add half a cupful of grated cheese and three well-beaten eggs. Stir constantly until thick and smooth and serve on buttered toast.