Capital city recipes

BEEFSTEAK—STUFFED AND ROLLED. Have a nice, lean piece of round steak without bone; make a stuffing as for turkey, adding a little onion ; spread the stuff- ing evenly on the meat, roll it and tie it; melt a piece of butter the size of a hickory-nut in a cup of hot water and dash over the roll. Bake as a fowl, basting frequently. Mrs. DUNCAN. FRENCH DAUBE—FOR POOR AND TOUGH BEEF. Season a thick steak with pepper and salt, fry slowly in a lit- tle lard, when well browned add a small quantity of water, % sliced onion, some minced parsley and thyme, thicken with a spoonful of flour, closely cover and let simmer for an hour, add a pound can of tomatoes ; let all cook until meat is ready to fall to pieces. MINCED BEEF. Beef, . ; ; : } ; 3% pounds. Eggs, ‘ ' : : ‘ 3 Salts : ; ; P : 1% tablespoonfuls. Pepper, . ; ‘ : ‘ 1 tablespoonful. Nutmeg, . 2 : ‘ : 1 Crackers (rolled fine, 4 Milk, E ; 3 tablespoonfuls. Butter size of an egg. Mince the beef fine and add the eggs, well beaten, and the other ingredients ; stir well together ; form into a loaf and bake two hours in a dripping-pan, basting frequently. Mrs. H. B. BATTLE. MEATS. 17 BEEF A LA MODE. Round of Beef. Stale Bread, . F : 1 loaf. Salt and Pepper to taste. Large Onion (chopped fine), ‘ i. Thyme, , : : : ; 2 or 3 sprigs. mutter, : ; : ‘ : 1 spoonful. Cloves, : : : ; : ¥% teaspoonful. Blacen) 2. ; : ; , 5 ¥% teaspoonful. Nutmeg, : : : % A few slices Fat Bacon. Water, . : é : : ; 1 pint. Sherry Wine, : : : ; 1 pint. Get a large, firm round of beef; cut off the skin and take out the bone; rub with salt and pepper ; make a rich force-meat of the bread, butter, onion, thyme, cloves, mace and nutmeg ; stuff the place from which the bone was taken with this force-meat ; make incisions in the beef entirely through with a sharp knife, and slip into each a slice of fat bacon—stuffing into each incision with the force meat. Tie the beef around firmly with a tape, sprinkle the stuffing that is left over the top and set the beef aside until the next day, as this causes the seasoning to strike in. When ready to cook put it into the roasting-pan about four hours before dinner ; put about a pint of water over it and roast very slowly, basting frequently. When about half done pour over a pint of sherry wine and renew the basting. One tumbler- ful of wine will season it very well. Mrs. HENRY HULL. BARBECUED PIG. Lay the pig in cold water until ready to use; wipe dry inside and out; rub over with melted butter; put in oven with a little hot salt water, and baste with water and then with melted butter until there is enough dripping in the pan. When half done, brush pig all over wich olive oil (or butter), pepper and a cupful of vinegar, and continue this basting every few minutes. When thoroughly done add a teacupful of catsup and, if not fat, a good piece of butter; baste with this and let it dry in. Place on dish garnished with parsley, and serve with apple sauce. If the pig is whole, use this dressing : 1 cupful of bread crumbs, a heaping tablespoonful of suet, spoonful of chopped parsley, teaspoonful of powdered sage, teaspoonful of salt, and dredge the pig lightly with flour, salt and pepper. Put in apple or an orange in the pig’s mouth when ready for the table. Mrs. A. M. MCPHEETERS. 18 MEATS. VEAL LOAF. Veal, . ‘ : : ; ; 3 pounds. Eggs, . . 2 Crackers (rolled), 3 Milk, ; ¥% cupful. Butter size of an egg. Pepper and Salt to taste. Chop the veal fine and mix with it the eggs (beaten) and the other ingredients. After mixing thoroughly press all down into a baking-dish and bake until nicely browned. It is good to slice when cold for lunch or tea. Mrs. HAVEN (New York). BOILED MUTTON WITH CAPER SAUCE. Leg of Mutton. Butter, ‘ ‘ ; , : 2 ounces. Flour, : , , ; . 1 dessertspoonful. ‘Water, : F : 4 ; 1 cupful. Capers, ; f ; ‘ 2 tablespoonfuls.