Shepherd's Pie

1 onion

2 cups tomato 1/8 teaspoon pepper

1 tablespoon fat

1 pound raw meat or left-over meat cut up small 1/2 teaspoon salt

Mashed potato for the crust

Melt the fat, add the sliced onion, and, if raw meat is used, add it and stir until the red color disappears. Add the tomato and seasoning. If cooked meat is used, add it with the tomato and seasoning, after the onion is brown, and heat through. Grease a baking-dish, put in a layer of the potato, add the meat and gravy, and cover with the potato dotted with fat. Bake until the potato is browned.

Rice Meat Pie

Put in baking-dish any left-over meat and gravy. Season well with chopped onion, pepper, and salt.

Boil 1 cup rice in salted water. When done, strain, mix with 1 tablespoon butter and two eggs, salt and pepper to taste. Put all on top of meat and bake 1/2 hour.

Calves' Tongues With Tomato Sauce

12 small fresh tongues 6 fresh tomatoes or 1 can 1 teaspoon chopped parsley

1 teaspoon celery extract, or tablespoon celery cut fine 1/4 teaspoon onion juice, salt, pepper, and paprika to taste

Put tongues in a pan of cold water for 30 minutes; boil until the skins crack. This will take from three to four hours. Remove the skin without tearing the meat.

About an hour before serving time, make a sauce by cooking the tomatoes, onions, parsley, and celery until very tender. Strain through a fine sieve or coarse cloth, allowing no seeds to pass through. To the liquor add the seasoning, and allow all to simmer until it becomes the thickness of catsup. Fold in 3 tablespoons of cream whipped, which should thicken the sauce.

Arrange crisp lettuce leaves on a platter, one for each tongue, garnish with sliced lemon and water cress. Serve sauce in sauce boat.

Fresh Beef's Tongue

Boil the tongue slowly until tender, putting into the water part of an onion, 1 bay leaf, 3 or 4 allspice, and a piece of mace. Let it stand in the water to cool. Take out, skin it, and stick it full of cloves. Boil it again for a little while until it is thoroughly heated through. Put the water in which the tongue was boiled into a skillet, thicken with a little flour; add salt, pepper, and sugar, and a glass of currant jelly. Let it all boil slowly until it is reduced to about a pint. Mean-while let the tongue stand on a tin plate on top of the fire to keep hot. When the gravy is ready put the tongue in it and baste it until it is smoking hot and ready to serve. Put the tongue on the serving-dish, pour the gravy over it and decorate with slices of lemon.

Mock Duck

Sear 2 pounds flank or skirt steak, stuff, and roll it, tie it, and put in double roasting-pan with water under it. Cook 3 hours in slow oven, never allowing water to cook out entirely. Serve hot, making a sauce with liquor in pan, seasoning with tomato.

Stuffing

1 cup bread crumbs I teaspoon salt 1/4 teaspoon pepper I teaspoon lemon juice

1 teaspoon minced parsley 1 teaspoon chopped pickle 1 teaspoon onion juice 1/4 cup melted butter

Beef Olives

Cut chuck steak 1/2 inch thick; take pieces 4 inches square, sear them both sides, put stuffing on them, roll, and tie. Put in double roasting pan with brown sauce underneath. Cook in slow oven 2 hours. Season sauce and serve.

Hamburg Steak

1 pound chuck steak 1 onion

1 teaspoon salt 1/3 teaspoon pepper

Chop meat and onion together, season, make into firm balls, sear in butter, reduce the temperature, turn balls often, and serve rare.

Salisbury Steak

1 pound chopped chuck 1 teaspoon salt

1 tablespoon lemon juice

2 tablespoons minced parsley

Make into firm balls, sear in hot butter, cook at a lower temperature, turning often, serve rare.

Meat Balls With Horseradish Sauce

1 pound chopped chuck 1 teaspoon salt

1/6 teaspoon pepper

Cook according to directions for Salisbury steak. Serve with sauce:

1/2 cup horseradish 1/2 cup cracker dust

1 teaspoon salt 1/16 teaspoon pepper

112 cup cream

1 teaspoon mustard 1/4 cup vinegar

2 teaspoons powdered sugar

Mix salt, pepper, cracker and horseradish. Make paste of mustard and cream in a spoon, add it with cream to mixture. Add full amount of vinegar if horseradish is fresh, and heat the materials over water. Serve hot.

German Horseradish Sauce

1/2 cup horseradish Vinegar to cover 2 teaspoons sugar

1 teaspoon salt 1 sour apple grated Serve cold