Twentieth century home cook book

Take the lean of some coid roast beef. Chop it very fine, adding a small minced onion, and season it with pepper and salt. Put it into a stewpan with some of the gravj' that has been left from the day before, and let it stew for a quarter of an hour. Then put it (two-thirds full) into a deep dish. Fill up the dish with mashed potatoes, heaped high in the center, smoothed on the surface, and browned. Veiy nice with Chili sauce. Cold roast mutton or lamb may be minced as above, adding some sweet marjoram to the seasoning, and filling up the dish with mashed turnips instead of potatoes. Also cold roast pork, flavoring the seasoning with a little chopped sage. Cover the top with sweet potato, boiled and mashed, or with apple sauce that has been stewed as thick as possible. FRICASSEED BEEF. Take a piece of beef from the forequarter and cook it very tender, using only water enough to cook it. When about half done season well with salt, pepper, etc. If the water does not boil away soon enough, turn it off, and let the beef fry ten minutes — it is excellent when well prepared. Take two tablespoonfuls flour, adding the fat; when mixed, pour on the hot juice of the meat Serve with sauce. TO COOK CORNED BEEF. Put the beef on in boding water, and when done, do not remove it from the pot, but let it remain in the same water until cold — this makes it juicy and delightful. TO COOK A CORNED ROUND OF BEEF. Wash it well when taken from the brine. Secure it well in a piece of heavy cloth, or a thick coarse towel. Let the meat cook six or seven hours. Do not remove the cloth until next day — it is nice to place in a round mould, as it gives it a good shape. When the meat is thoroughly cold, trim and cut in thin slices across the grain. Nice with salad dressing. TO ROAST A BEEF HEART. Open the heart sufficiently to remove the ventricles, then soak it in water until the blood is discharged. Parboil the heart until nearly tender. Prepare a force-meat of bread crumbs and salt fat pork chopped fine ; season the force-meat with pepper, sweet marjoram, parsley, salt and a littte chopped onion ; stuff the heart witli the force-meat, and secure the opening with small skewers ; cut thin slices of fat ham and lay in the pan with about two tablespoonfuls of hot water ; then put the heart in the pan and baste with the gravy until done. Serve with currant jelly, or horseradish grated, and a few slices of lemon. ESCALLOPED TONGUE. Chop the tongue when cold, and to one pint add one teaspoonful chopped parsley, one of salt, one of capers, one of bread crumbs ; three tablespoonfuls of butter. Mix tongue and seasoning well together, butter your dish, cover the bottom with bread crumbs, and then put the meat on it, pouring over this one-half cup of stock and one tablespoonful of onion juice. Sprinkle a few bread crumbs on the top, with bits of butter, and bake fifteen or twenty minutes. ROAST VEAL. Take a loin of veal ; prepare a stuffing as you would for roast turKey ; fill the flat with the stuffing ; secure it firmly on to the loin ; rub the veal with salt, pepper and a little butter ; put it into a pan with a little water. Let it cook until thoroughly done, basting often. When done, remove the threads before sending to the table. Thicken the gravy with a little flour, VEAL STEAKS. Beat them until tender ; then broil over clear, hot coals until well browned on both sides ; season with salt, pepper and butter. Send to the table while hot. A gravy made by stewing in a little hot water with some bits of veal, with a few oysters or mushrooms, seasoned, and poured over the steak, is very nice. VEAL CUTLETS.