The economical cook book

Take two and a half pounds of romp ot round of steak ; out it into pieoes an inoh square ; put in a frying-pan some nice beef-drippings oz a tablespoonfol of butter and lard mixed) make it hot ; put the beef in this with a little dust of flour * fook until beginning to be a nioe brown ; then oover with ooli water ; add pepper and salt. Stew this two hours, and when done very tender, add a wine-glass of tomato oatsup, a little flour to thicken the gravy, and serve. This must be kept covered with water all the time it is oooking, by adding a litUe at a time as it boils away, and is a nioe breakfast or supper relish or as an additional dish at dinner. * Beef Tongue BonillL Procure a beef's tongue which has been pickled but not smoked ; wash it very clean and put it in a vessel with cold water, let it come to a hard boil, then cook it more slowly until quite tender, which will be in about two hours, or a little more, if it is a large tongue. When done, take it out and drain it \ have a smaller vessel, in which melt some beef-drippings ; add a little water, lay the tongue in and simmer, turning often, until very soft ; take out the tongue, lay it on a hot dish, and make a gravy as follows : chop rather small two pickled cuctmibers and add them to the contents of the stew-pan, mix two teaspoonsful of browned flour in a little cold water to a smooth paste, stir it in ; then add a wine-glass of tomato catsup, half an one of Wor oetftershire sauce and a glass of good cooking wine ; boil up ; pour over the tongue and serve. Skin the tongue before potting it in the drippings. * Brisket of Beef Procure six or seven pounds (or less) of brisket, put it in a 0tew-pan and just cover it with cold water ; when it simmers, sldm it and add a bunch of parsley and one of thyme, a large OAioa fllieed, a head of celery cut in small pieces, a doien whole ^nMMi of allspice and the same of black pepper, a teispoonfhl Si COOKEBT FROM EXPERIENCE. of B9lty three carrote peeled and oat in tiuok alioes, twc torn^ei and foor tomatoes peeled and cot in piecea, or half a eaa of tomatoes; simmer all yeiy slowly for three hours. When the meat is fender, lay it on a dish, take ont the stems of the parsley and thyme, thieken with browned flonr and pour orer like meaty and serve •BonOUofBeei: Phxmre a tibiek pieee of the round of beef, weighing nine or ten pounds ; eat half a poand of fiit piekled p<vk into thin slieei^ throw them into a stew-pan and torn them aboat antil the fiit is beginning to firy out of them ; then lay the beef <« them and brown it on both sides. When this is done, poar orer all oold water to eover the meat ; add eight or ten whole eloves ; serape, wash and eat in strips foor earrots and add them with one large onion sliced and six tomatoes peeled and eat ap ; if winter, poor over a can of tomatoes. Cook slowfy fi>ar or fiye hoars ; keep the Teasel oo?ered closely. When done, remote the mea;^ and thicken the gravy with browned flonr, adding two te»- spponsfol of burnt sagv; boil it up and pour over the beet * Bound of Beef Sntted. Pot the beef into oold water ; bring it to a b<nl ; then set on one side, where it will simmer until done. A pieee weighing ten pounds will require three or four hours. If you do not serve it until eold, let it remain in the water it was boiled in until it is perfectly eold ; then drain it dry and set aside. If served ho^ use tomato oatsup as a sauce. • BeeTs Ltver Piekled. Hake a piekle to bear an egg, of only salt and water ; put the liver in it, with a weight on it to keep it down ; turn it onee ift the pickle. In ten days it will be ready to take out. Hang ift ^ in a cool, dry pb^e. In a few days you may use it Out very thin; melt a piece of butter in a pan; put the liver in and tbout until cooked; dust in a litde flour; add milk or MEATS. 36