European and American cuisine

Beefsteak Pie. — Cut 2 pounds sirloin steak into inch-sized pieces, season them with V^ tablespoonful seasoning salt Place a saucepan with 2 ounces butter over the fire, add 2 fine-chopped onions, cook 6 minutes without browning ; add the meat, cover, and cook slowly V/f hour (if it becomes too dry, add a little meat broth, stirring occasionally). Remove the meat, set aside to cool ; add 1/4 tablespoonful flour to the gravy in the saucepan, stir for a few minutes over the fire ; add 3 cups of meat broth or boiling water with 1 teaspoonful beef extract, boil 10 minutes ; pour Ys cup of the gravy over the meat, and set aside. Place the saucepan with the remaining gravy in a vessel of hot water on the stove to keep warm. At the same time boil 6 medium-sized potatoes in salted water 15 minutes, then drain, and when cold cut them into thin slices. As soon as the meat is cold, line the sides of a 3-pint pie dish with rich pie crust, put in half the meat, then half the sliced potatoes, sprinkle over Yt teaspoonful seasoning salt, and 1 tea- 270 M£ATa spoonful fine-minced onion; lay 1/4 tablespoonful butter in small pieces over the potatoes, put in the remaining meat and potatoes, add a little seasoning salt and butter, and cover with the same crost. Cut an opening in the center of crust, place it in a medium-hot oven, bake 20 minutes, then draw the pie to front of oven ; place a small funnel in the opening of top crust and pour y^ pint of the gravy through the funnel into the pie ; set it back in the oven and bake till done, which will take about 1 hour (if the pie should brown too much, cover with buttered paper). When ready to serve take the pie from the oven, pour in as much sauce as the pie will hold, and serve. (For pie crust see recipe No. 663 in my book Desserts and Salads.) Trolley Beef. — One quart fine-chopped cooked soup meat, 1/2 cup of vinegar, 1 teaspoonful salt, 1 teaspoonful pepper, 1/2 teaspoonful allspice, 1/2 tablespoonful mace, (and, if handy, 2 tablespoonfals chervil), vinegar, 2 fine-chopped onions. Place the onions, vinegar, salt, pepper, and spice in a saucepan over the fire, stir, and cook 5 minutes ; then add the meat, and cook 5 minutes longer ; turn the meat into a form and set in a cool place. Serve cold, cut into slices. Fricadellen. — Chop fine any kind of cold cooked meat, soak half a small loaf of stale bread in cold water, when soft press it out in a towel. Place a saucepan over the fire with 1 tablespoonful butter, add 2 fine-chopped onions, cook 5 minutes without browning ; then add the bread, stir over the fire 6 minutes, then turn it into a dish. When cold mix it with 1 pint fine-chopped meat, season with 1/2 teaspoonful pepper, 1 teaspoonful salt, and add 1 egg ; mix all well together and form it into round balls the size of an egg, press them flat to y^ inch in thickness. Place a frying pan over the fire with 1 tablespoonful drippings, lard, or butter, when hot put in the fricadellen, and fry light brown on both sides. Serve on a warm dish with fried or boiled potatoes. Apple sauce or any kind of stewed fruit may be served with them.