European and American cuisine

tablespoonful butter and 1 tablespoonful beef fat; add 3 large onions cut into slices and fry them light brown ; season the meat with 1 even tablespoonful salt and 1 even teaspoonful pepper, put it in a saucepan over the fire, cover tightly and stew slowly 2 hours ; stir frequently, and add by degrees a little boiling water. Shortly before serving dash over a little flour and add a pinch of Cayenne pepper. Serve on a heated dish with mashed potatoes and stewed tomatoes, or serve with rice timbales. Marrow Bones on Toast. — Cut some marrow bones into lengths from 3 to 4 inches long, wrap them separately in a cloth, place them in a saucepan of boiling salted water, boil slowly about 25 minutes ; then remove, take off the cloth, arrange the bones on a dish in the folds of a napkin, and serve with toasted bread. Another way to serve is to take the marrow from the bones and lay it over the toast Beef's Heart Stuffed. — Remove the muscles from the inside of a beef's heart, wash it well, wipe dry and stuff it with sausage forcemeat, tie it with a strong string, and finish the same as beef heart, potted. Beef Heart à la Jardinnière.— Lard a well-cleaned beef heart with larding pork the same as for sour roast ; season with 1 even tablespoonful salt, 1 teaspoonful pepper ; place in a deep bowl or stone jar, cover with 1 pint vinegar, Vi pint water ; add 2 fine-sliced onions, 2 bay leaves, 12 whole peppers, 1 blade of mace, and 4 cloves, cover and let it stand 3 days, turning it once each day. When ready to cook place a saucepan with 2 ounces fine-cut larding pork over the fire, fry light brown ; add 2 ounces butter. Take the heart out of the marinade, wipe it dry, put it in the saucepan, turn often and cook till light brown; then add the marinade the heart laid in, add 2 tablespoonfuls sugar, cover and cook slowly 3 hours. When done lay the heart on a warm dish ; strain the gravy, mix 1 tablespoonful cornstarch with a little cold water, add it to the gravy, cook 3 minutes (if too thick add some boiling water) ; strain and serve with the meat Serve with potato damplings and stewed prunes. Beef Heart Potted. — Season a well-washed beef heart with 1/2 tablespoonful salt and Yi teaspoonful pepper. Place a saucepan with 2 ounces fine-cut larding pork over the fire, fry light brown ; then put in the heart, cook, and tarn frequently until it has obtained a nice brown color ; then add Y^ pint of broth or boiling water, 2 onions, a bouquet, and a small carrot, cover and cook slowly till done (add more water or broth if necessary, but not too much at a time, turning the heart occasionally; to become tender it should cook slowly from 3 to 4 hours). When done lay the heart on a hot dish, remove the fat from gravy, mix 1 tablespoonful cornstarch in a little cold water, add it to the gravy, stir and cook 2 minutes ; add sufficient boiling water to make 1 pint of sauce, boil 3 minutes; then strain, pour a little of the sauce over the heart, and serve the remainder in a sauce bowl. Serve with macaroni A I'ltalienne or mashed potatoes and stewed tomatoes.