The Landmarks club cook book

Round of beef, eight pounds; have larded at butcher’s, bind with piece of muslin to keep in place. Have ready tablespoonful cloves, allspice and cinnamon, salt and pepper. Take seven carots, five turnips, boil slightly, cut in strips, drop in spices and put in places where larded a few pieces of garlic. Put in covered baking pan, sprinkle with flour, half pint of water in the pan ; bake slowly three hours. Chop carrots and bits of pork fine, put on top, add in pan whole carrots, onions and turnips, and cook one hour more. Last half hour baste with sherry. Gravy: One turnip, one carrot, half pint water; let boil and thicken slightly; add half pint sherry just before serving. Put meat on platter, the bits of fat and carrots browned, on top, the whole vegetables on top. Mrs. Jerry Conroy. BCEUF A LA MODE. With strips of cloth bind six or eight pounds of beef from the round into circular shape. Make incisions with a sharp knife, and into these press strips of salt pork half an inch thick; make other incisions and press into these one small clove of garlic cut into pieces. Heat drippings, and in this brown the outside of the meat, together with one small onion and a carrot sliced ; then half cover with boiling water and let simmer until tender. Garnish with boiled onions, seasoned, basted with butter and browned in a hot oven. Skim the fat from the liquid in which the meat was cooked, thicken the latter with flour and water, strain and serve as a sauce with the meat. Mrs. M. T. Etchemendy. BCEUE A LA MODE (FRENCH). The piece chosen must be well beaten and a few incisions made in it, where thin pieces of salt pork are introduced. Melt some thin slices of salt pork over a rather brisk fire, and place the meat in it, turning it until it is brown on both sides. Do the same with some onions and carrots. Then lower the fire till it is very small, and pour in with the meat a glass of tepid water and half a glass of white wine ; add a little sugar (about a teaspoonful), some pepper and cloves. Let it cookery slowly, keeping the pan tightly closed, for about six hours. This is excellent, either warm or cold. Marthe Durnerin. FILLETS DE BOEUF AUX CHAMPIGNONS. Cut the meat in slices, not too thin. Sprinkle with salt and pepper, and allow to smother in melted butter for about an hour over a very slow fire. Then increase the heat until the meat has browned. Remove the meat from the pan and add one tablespoonful of flour mixed with some bouillon ; add the mushrooms which have been cleaned and peeled. Replace the meat and cook until the mushrooms are done. Serve with lemon juice. Pour the thick sauce over the fillets and place the mushrooms around. One may add a little Madeira wine to the sauce while cooking. The fillets may be served without the mushrooms, but with a tomato sauce. Mrs. Eugene O. McLaughlin. BEEF OMELET LOAF. Three pounds of beef chopped fine, three eggs well beaten, six crackers rolled fine, one tablespoon salt, one tablespoon melted butter, one tablespoon pepper, sage to taste. Mix well and form into a loaf. Put a little water and bit of butter with the pan. Turn a pan over the top and bake an hour and a quarter, basting occasionally. Mrs. John H. Norton. BEEF SAUTE.