The universal cookery book

— Martin Chuzzlewit: Charles Dickens. YORKSHIRE PUDDING WITH ROAST BEEF. 33 Yorkshire Pudding with Roast Beef. “Five tablespoonfuls of flour mixed with one of salt, one pint of milk, and three well-beaten eggs. Butter a square pan, and put the batter in it ; set it in the oven until it rises and is slightly crusted on the top ; then place it under your beef roasting before the fire, or in the oven, and baste it as you do your meat. In serving, cut it in squares, and lay around the meat in the dish.” Beef Loaf. Chop very fine, or have your butcher mince, two pounds of coarse, lean beef. Season spicily with pepper, salt, nutmeg, summer savory or sweet marjoram, and a cautious sprinkling of minced onion. Beat two eggs light, and work up with the mass. Press hard into a bowl ; fit a saucer or plate (inverted) upon the meat, and set in a dripping-pan of boiling water to cook slowly for an hour and a quarter. Lay a weight on the surface when it is done, and let it get perfectly cold before turning out. Cut in perpendicular slices. — Marion Harland. The Post , Washington, D.C. {By per) Frizzled Dried Beef. Cut your beef very thin, then pull it into small pieces, taking out all the strings of sinew, fat, and bits of outside ; put it in a frying-pan, and cover with cold water ; let it simmer on the back of the stove till perfectly tender ; then pour off the water, and cover the beef with cream, add pepper, celery-salt, TO BOIL TONGUE. and salt if needed ; mix one tablespoonful of melted butter with one heaped tablespoon of flour, and stir into the hot cream ; cover, and keep very hot till served. — Mrs. Rose Terry Cooke. (By per. Pub. of Good Housekeeping .) To Boil Tongue. “ A tongue is so hard, whether prepared by drying or pickling, that it requires much more cooking than a ham : nothing of its weight takes so long to dress properly. “ A tongue that has been salted and dried should be put to soak (if it is old and very hard, twenty-four hours before it is wanted) in plenty of water ; one fresh from the pickle requires soaking only a few hours. Put the tongue into plenty of cold water, with a bunch of savory herbs, let it be an hour gradually warming, and give it from three and a half to four hours very slow simmering, according to the size. “When you choose a tongue, endeavor to learn how long it has been dried or pickled ; pick out the plumpest and that which has the smoothest skin, which denotes its being young and tender.” Ragout of Liver. Heat three or four spoonfuls of nice dripping in a frying-pan ; add an onion sliced, a tablespoonful of chopped parsley, and thrice as much minced breakfastbacon ; when all are hissing hot, lay in the liver cut in pieces as long and wide as your middle finger, and fry brown, turning often ; take out the liver, and keep VEAL SWEETBREAD.