The economical cook book

Take about three pounds and a half of rump -steak, beat it with a chopper, and cut it in pieces half the size of your hand; peel, wash and cut in slices half an inch thick about eight white potatoes, butter a large pudding mould, and line it with crust made as for apple dumplings ; put in a layer of the meat, season with pepper, salt, and a little grated nutmeg, and scatter over it a little very finely chopped onion ; then put on this a layer of the sliced potato, on this another layer of meat seasoned as before, then another of potato, and so on until all are in ; mix in a bowl two wine-glasses of mushroom catsup, and the same *f yeal or beef broth, pour over; roll out a cover, and put it on closely, wetting the edge of the under crust and pressing the top on it to make it stick, and tie it up closely in a thick pudding cloth; ; have ready a large pot of boiling water, put it in, and boil it for two hours and a half; when done take off the doth, turn it upside down on a dish, and remove the mould. * Beef Kidneys, No. 2. Out them into small pieces, and wash them in two or three waters ; put in a stew-pan a piece of butter the size of an egg, and a tablespoonful of flour ; put in the kidneys, and stir about until brown, then add pepper and salt, and a pint of boiling water (for two kidneys), cover closely and simmer slowly for five hours; then add a little chopped parsley, a tablespoonful of browning, boil up and serve. * Meat Balls of Beef, Mutton or Veal. Two cups of cold roast meat chopped very fine, leaving out all the fat, brown skin and gristle, three-quarters of a cup of very finely-grated bread crumbs, a quarter of a pound of fat pickled pork chopped very fine, a teacup of cold boiled potato also chopped fine, one tablespoonful of butter warmed but not melted; two of tomato catsup, a teaspoonful of sweet marjoram, half an one of sweet basil, a piece of onion the size of a nutmeg, chopped finely, pepper and salt, and one egg. Stir the meat, potato, pork, crumbs, and seasoning all together, mix the butter with the yolk of the egg, then beat the white of the egg light, add it to the butter and yolk, and mix all together ; make the meat into balls, flatten them half an inch in thickness, and brown in hot sweet beef drippings, or nice lard, or half butter and half lard. * Stewed Tripe. Boil the tripe the day before it is wanted untQ a straw will run through it ; next day cut it in pieces half the size of an oyster, and put it in a stew-pan with a pint of milk; rub a quarter of a pound of butter to a paste with a heapiag table- spoonful of flour; ; when the milk boils, stir in the butter and flour,, add iait and pepper to your taste,, a blade of maoe broken rp, and half a teaspoonful of whole allspice; ; boil up, and serve. * MUTTON. For soup, the shoulder, neok or leg. For roasting, the hind-quarter or leg, the loin or breast. For boiling, the leg. For broiling, chops out from the loin, or the breast, and steaks lat from the leg. For stewing, chops from the fore-quarter, the neok or leg. * Leg of Mutton Boiled. Wash the leg clean,, put it in a vessel holding sufficient boiling water to cover it, add a tablespoonful of salt ; it will require a quarter of an hour for every pound of meat; serve with capersauce, drawn butter with chopped parsley, or with egg-sauee. A leg of mutton is much finer if hung for several days, or a week, if the weather permits, before it is cooked. * Leg of Mutton Stewed.