Cut into pieces of equal size some coarse fat beef, put in a saucepan with cold water, and stew for about two hours with the lid on the pan; add a few slices of fat pork or bacon, an onion, salt and pepper to taste, and a thickening of flour and water; turn into a dish, lined with biscuit dough, such as is used for dumplings, cover over with more of the dough, and bake in a quick oven until done. Turn out on a dish, and serve.

Beefsteak-Pie With Oysters

Cut six or seven thin slices out of a sirloin of beef, beat them and season with salt and pepper, flour them, and arrange in a pie-dish, surrounded by two dozen blanched oysters. Pour a little cold gravy on the bottom of the dish, and cover the pie with a good crust, baking lightly for an hour and a quarter.

Beefsteak And Kidney Pudding

Cut some long rump steaks into pieces about a quarter of an inch thick, sprinkle over them some salt, pepper and flour. Chop up a beef kidney into seven or eight pieces, and place together with the meat in a buttered basin lined with suet-crust, pour over a little water or weak stock, and cover with a flat of paste, fastening it all around the edge. Tie a well floured cloth over the basin, put in a saucepan of water and boil for two hours, adding more water if necessary. When done, turn the pudding carefully into a dish, and serve very hot.

Beef Rissolettes

Mince some fresh beef very fine, removing all skin and gristle, mix with it about a fourth of its weight in breadcrumbs, adding an onion boiled tender, and a few drops of essence of anchovy, pepper and salt, and sufficient egg to make it into a stiff paste. Roll into egg-shaped balls, dip each in egg, roll in breadcrumbs, and fry gently. Then prepare a little gravy by boiling the trimmings of the meat in the water the onion was boiled in, and when they are done, pour the fat from the fryingpan and allow the gravy to boil up in it, and thicken with a small quantity of flour and water. Stir in the juice of half a lemon, seasoning with pepper and salt, and place the rissolettes around a heap of mashed potatoes on a dish, pour the gravy around but not over them, and serve.