Dutch Beef Loaf

Run twice through the meat-chopper a pound and a half of the round of beef and a quarter of a pound of fresh pork. Add half a cupful of stale bread crumbs soaked in stock or milk, half a cupful of canned tomatoes, and celery salt, minced parsley, salt, red pepper, and grated onion to season. Mix thoroughly, shape into a loaf, brush with beaten egg, sprinkle with crumbs, and bake, basting with melted butter and stock. Serve with Tomato Sauce.

Spiced Beef Loaf

Chop fine three pounds of beef and half a pound of suet. Add two eggs well-beaten, four tablespoon-fuls of cream, a tablespoonful of butter, two table-spoonfuls of summer savory, a teaspoonful of salt, and a little red pepper. Add enough bread crumbs to make a stiff mixture. Shape into a loaf, rub with butter, dredge with flour, and bake, basting frequently. Cook for two hours or less and serve either hot or cold.

Cannelon Of Beef

Chop very fine two pounds of the round of beef. Season with grated onion, lemon-peel, nutmeg, minced parsley, salt, pepper, melted butter, and a pinch of powdered sweet herbs. Mix with a beaten egg and shape into a loaf. Dredge with flour, roll in buttered paper, and bake for half an hour, basting with melted butter and the drippings. Remove the paper and serve with Tomato Sauce.

Fricadelles

Chop fine a pound of beef and a pound of sausage meat. Add a cupful of bread crumbs, two eggs well-beaten, two onions, finely chopped, and salt, pepper, and thyme to season. Mix thoroughly, shape into small flat cakes, saute in hot fat, and serve with Tomato Sauce.

Spiced Round Of Beef

Put into a buttered saucepan six pounds of the round of beef, two cupfuls of canned tomatoes, three sliced onions, half a dozen cloves, a stick of cinnamon, and a pod of red pepper. Cover the meat with thin slices of salt pork and pour over half a cupful of vinegar and one cupful of water. Cover and cook in a moderate oven for five hours, seasoning with salt when half done. Take up the meat, strain and skim the cooking liquid, and thicken with flour browned in a little of the fat.

Beef A La Mode

Have four pounds of the round of beef thickly larded. Brown in butter and season with pepper. Add two bay-leaves, two cloves of garlic, two shallots, three onions, and a calf's foot, split and cut into four pieces. Cover and cook slowly for two hours. Add two or three carrots cut into small pieces, and cook for an hour and a half longer. Ten minutes before serving, add two tablespoonfuls of claret. Arrange on a platter with the carrots around it and serve the gravy with it.

Creole Hot Pot

Put two pounds of beef ribs into a saucepan with a tablespoonful of drippings or butter. Add two chopped onions, a chopped clove of garlic, half a dozen seeded and shredded green peppers, pepper and salt to season, a pinch of thyme, a tablespoonful of vinegar, a dozen raisins, a dozen olives, and a can of tomatoes. Cover and cook until the meat falls from the bones. Take out the bones, thicken with flour browned in butter, and serve on buttered toast.

Beef Pie

Cut cold cooked beef into dice and reheat in gravy or in Brown Sauce. Season with grated onion, salt, pepper, and Worcestershire and add a few diced carrots. Line a buttered baking-dish with biscuit crust, put in the meat, cover with crust, gash, brush with beaten egg, and bake until thoroughly done. Serve very hot in the same dish.

Creamed Beef Pie

Reheat cold cooked chopped beef in a Cream Sauce, seasoning with chopped onion and minced parsley. Put into a baking-dish, cover with boiled rice or mashed potato, and bake. Serve very hot in the same dish.

German Beef Balls

Chop very fine cold cooked beef. Season with salt, cayenne, minced parsley, and grated onion. Add one-fourth the quantity of bread crumbs and enough beaten egg to bind. Shape into balls or small flat cakes, dredge with flour, and fry brown.

Turkish Beef Stew

Cut cold cooked beef into dice. Brown it in butter, take from the fire, add four tablespoonfuls of tomato catsup, a chopped onion, fried, a shredded green pepper, also fried, salt and black pepper to season, and enough stock or gravy to moisten. Heat thoroughly and serve in a border of boiled rice.