Another (More Rich)

Take seven or eight pounds of the upper part of the round, cut off the coarse fat upon the side, and make deep incisions in every part. To a pint bowl of bread crumbs, put pepper, powdered clove, a small nutmeg, a teaspoonful of salt, some whole allspice, a large spoonful of butter, and, if you choose, a very little chopped salt pork, and two beaten eggs. Mix these ingredients well together, and fill the incisions, but reserve a part of the stuffing. Put in two or three skewers horizontally, near the edges, and tie twine across to keep in the stuffing. Push whole cloves into the meat here and there. Lay it, when thus prepared, into a bake-pan or stew-pan, having a lid which may be heated; put in water enough just to cover it, and set it where it will simmer, but not quite boil. Have the lid heated, and a few embers laid over it. After two hours, pour upon the top the stuffing which you reserved, heat the lid again, and cover the meat. Let it stew two hours more. If the gravy is too thin, add browned flour and boil it up again. Some persons use red wine, but it is very good without. Half the quantity of meat and stuffing for a small family.

Beef Bouille

Put three or four pounds of brisket into a kettle, and cover it with water. Take off the scum as it rises. Let it boil steadily two hours. Then take it from the pot and brown it with butter in a spider. "When it is browned on every side, return it to the kettle, and stew it gently five hours more. Add more water if it boils away. Put in a carrot and a turnip or two, cut small, an onion also; a few cloves, and salt and pepper as you think necessary. Half an hour before dinner add tomato or mushroom catsup. To serve it, lay the beef upon a dish, and strew capers over it. The water in which it was stewed is a nice soup. Same weight rump-beef will cook in half the time.

Fricassee Of Beef

Slice rare cold beef. To what gravy you may have, add water, salt, a bit of butter, a small pinch of cayenne pepper, and, when it boils, enough browned flour to thicken slightly. Lay in the slices of beef, and stew a few moments.

Liver

Take calf's liver. It is much more tender and delicate than beefs liver. Cut it in slices half an inch thick, and broil over quick coals. Turn it but once. Lay it on a hot dish, and add butter, salt, and pepper, the same as for beefsteak.

To fry it. Fry two or three slices of salt pork crisp; then lay in the liver cut as for broiling. Serve with salt and pepper, and lay the pork on the side of the dish.

Tripe

Boil it till tender. When cold, cut it in pieces four or five inches square; flour it a little; grease the gridiron, and broil over a clear fire; lay it in a hot dish, add pepper and salt, and butter, and serve.

To fry it. Lay two or three slices of fat pork into a spider, and, when these are crisp, dip the pieces of tripe in a beaten egg, and sprinkle them with fine crumbs of bread or cracker, and fry brown. They are sometimes dipped in batter.

Venison

Roast a haunch like a loin or leg of veal, and about as long. Flour it thickly. Put some of the stock for gravies, or water in which beef has been boiled, into the pan, and baste it often. Half an hour before serving it add a table-spoonful of butter to the gravy, and baste it again and again.

If you use blazes at the table, roast it but an hour. Most persons like venison cooked simply, without spices. But if you choose to have a dressing, make it as for veal, with the addition of powdered clove.

Venison steaks are cooked like beef steaks.

Stewed Beef (Plain)

Take a square piece of beef from the best part of the round weighing four or five pounds, and put it into water enough to cover it. When the water has been well skimmed, put in salt, two turnips, two carrots, and two onions, chopped small, and, if you choose, add half a dozen cloves. Boil very gently four or five hours. A short time before dinner, add a teaspoonful of sweet marjorum. half a cup of tomato ketchup, and a table-spoonful of flour wet smooth in cold water. Serve in a deep platter. This is a very economical dish. The beef is very good cold, and the soup excellent. Yellow turnips are best. If they are large, use one or half of one. Instead of vegetables, you can add spice to the boiled meat, then press it, and slice when cold.

How To Boil Corned Beef

Wash it thoroughly, and put it into a pot that will hold plenty of water. The water should be cold; the same care is necessary in skimming it as for fresh meat. It is not too much to allow forty minutes for every pound, after it has begun to boil. The goodness of corned beef depends much on its being boiled gently and long. If it is to be eaten cold, lay it into a coarse earthen dish or pan, and over it a piece of board the size of the meat. Upon this put a clean stone or some other heavy weight. Salt meat is very much improved by being pressed.