Chafing dish possibilities

Cut one-half pound beef from top of round, in one-third inch strips, and scrape with a rather dull knife. Remove all soft part of beef from Chafing Dish Possibilities freshly cut side; turn, and scrape other side. Season with salt and pepper, and shape into small balls, about the size of filberts, using as little pressure as possible. Drop balls into a hot blazer, generously sprinkled with salt, shaking pan constantly until the entire surface of the balls is seared. Serve on oblong pieces of buttered toast. Cecils, I Brown one and one-half tablespoons butter, add three tablespoons flour, and pour on gradually one-half cup milk. Then add one cup raw beef, finely chopped, one-half teaspoon lemon juice, a few drops onion juice, and salt and pepper. Chill mixture, shape in small cakes, dip in crumbs, egg and crumbs, and saute in hot blazer, using enough butter to prevent burning. Cecils, II Season one cup rare roast beef, finely chopped, with salt, pepper, onion juice, and Worcestershire sauce. Add two tablespoons stale breadcrumbs, one tablespoon melted butter, and one egg yolk, slightly beaten. Shape into very small croquettes, roll in flour, egg and crumbs, and saut6 in hot blazer, turning often, and using enough butter to prevent burning. Beef Hamburg Steaks Chop finely one-half pound lean, raw beef, and season highly with salt, pepper, and onion juice. Shape into small steaks, using as little pressure as possible. Put into a hot buttered blazer; sear on one side, turn and sear other side. Cook five minutes, turning frequently. Spread with one and one-half tablespoons butter, which has been creamed and mixed with one-fourth teaspoon salt and a few grains pepper. Vienna Steaks Chop one-fourth pound each of raw, lean beef and veal, taking care to remove all fat and membrane. Season with three-fourths teaspoon salt, one-fourth teaspoon each paprika and celery salt, a few gratings nutmeg, one teaspoon lemon juice, and a few drops onion juice. Add one egg, well beaten, let stand several hours, then shape into small steaks. Put into a hot, buttered blazer, sear on one side, turn and sear other side. Cook six to eight minutes, turning frequently. Cream one and one-half tablespoons butter, mix with one-fourth teaspoon salt and a few grains pepper. Spread on steaks. Chafing Dish Possibilities Broiled Fillet of Beef Put slices of tenderloin steak, cut three-fourths inch thick, into a hot blazer which has been rubbed over with a piece of beef fat. Sear on one side, turn and sear other side. Cook four minutes, turning frequently. Spread with soft butter, and sprinkle with salt and pepper. Broiled Fillet of Beef with Horse-radish Sauce Serve broiled fillet of beef with horse-radish sauce. Horse-radish Sauce Beat four tablespoons heavy cream until stiff, add three tablespoons grated horse-radish root, mixed with one tablespoon vinegar, one-fourth teaspoon salt, and a few grains cayenne. Broiled Steaks k la Creole Broil tenderloin steaks and serve with Creole sauce. Creole Sauce Cook two tablespoons butter with two tablespoons onion and four tablespoons green pepper, both finely chopped, five minutes. Add one and one-half cups canned tomatoes, drained Beef