The economical cook book

thicken the gravy with a little browned flour, a wine-glass of tomato catsup, give a boil up, pour it over the meat, a&d serve * Spiced Beef No. 2. Take eight pounds of thin flank of beef or brisket. If the latter, take out all the bone, flatten it with a chopper, and sprinkle over it a teaspoonful of sweet marjoram, one of powdered cloves and allspice mixed, half an one of powdered mace, a bunch of parsley minced fine, and a large onion chopped very fine, half a teaspoonful of black pepper, a teaspoonful of salt, and a little cayenne ) roll the meat up tightly, tie it in a cloth at both ends and in the middle, put it in a pot of boiling water, and oook it slowly for four hours, or until perfectly tender. Take it out, put it between two dishes with a heavy weight on the top, and let it stand until next day, slice it thin, and garnish with sprigs of parsley. Take the cloth from the meat befbre you put it in press. Beef Hash Baked. One pound of cold beef chopped very fine ; season with pepper and salt, a small onion chopped fine, a teaspoonful of chopped parsley, a piece of butter the size of a walnut, and a little water. Stew all together fbr five minutes ; stir in seven rolled crackers; pour all in a buttered dish and bake twenty minutes in a hot oven. « Stuffed Beefsteak. Proeure a steak cut from the rump or round of beef, weighing about two and a half pounds. Prepare a filling with a pint of grated bread crumbs, an onion chopped fine, a tablespoonful of chopped parsley, a teaspoonful of sweet marjoram, half an one of sweet basil, and pepper and salt to taste ; melt a piece of butter the size of an egg, pour over, and mix all well together ; spread this evenly over the steak, leaving an inch all around the edge ; roll up as tightly as you can, secure firmly with skewers through the middle and at both ends ; lay the steak in a stew-pan, cover It with boiling water, and stew it gently for an hour. Take ii out carefully; put a few pieces of butter oyer it; duat with pepper, salt and flour; lay it in another stew-pan; pour the j^roth it was cooked in around it, and bake until brown, basting it several times. When done, thicken the gravy with browned lour, give it a boil up, pour over the roll, and serve. * Beef Birds. Cut slices half an inch thick from the rump or round of beef; divide them into pieces about four inches square ; spread them with sausage meat, or force-meat, if you prefer it; roll up tightly, tie or skewer them, brown them in butter, cover with broth and stew until tender and nearly dry ; thicken the gravy with a spoonful of browned flour ; add a wine-glass of tomato or mushroom catsup, boil up, pour over and serve. * Smoked Tongue Boiled. Lay the tongue in cold water all night ; then put it in a vessel which will hold two gallons, cover it with cold water, bring it to a boil, and then set it where it will continue to boil gently for three hours ; replenish the water from a kettle as fast as it boils away; try the tongue with a fork ; if not perfectly soft, boil it longer. When thoroughly cooked, take it from the water, remove the skin, trim the smoked parts all off the root ; have ready mashed potato ; set the tongue upon the dish you serve it on, in the same position that it was in its owMfi^% mouth ; lay the potato all round it, press it against it, and smooth the sides up to the tongue. Do this as quickly as possible, so that all may be hot together, and serve. * Dried Beef Frizzled. Shave the beef as thin as paper ; melt in a frying-pan a piece ef butter the size of a large egg ; when hot, stir in the beef, and toss it about for a minute ; have ready a teacup of cream or rich milk, with the yolk of an egg beaten in it and a saltspoonftil of mixed mustard ; dust the beef with flour, stir it about, then pour in the cream, shake it through the meat boil up and serve