The home cook book

Boil two pounds of shin of beef, the liquor will do for soup stock. When the shin is cold cut off the best part of the meat in thin slices. Season with salt and red pepper. Cut the gristle and remaining meat in a separate dish. Slice and slightly fry two onions in a tablespoon of butter. Stir in two tablespoons of flour. When brown add one quart of tomatoes. To this add the remaining meat and gristle, which you have cut as fine as possible. Cook slowly for one hour. Add the sliced meat, also a dash of English mustard. Cook quarter of an hour longer. Just before dishing add a teaspoon of minced parsley, a little garlic, and one minced sweet pepper. Dish half for immediate use; put the rest in a mold to jelly. TO BROIL A BEEFSTEAK Choose a steak one inch thick at least, and better an inch and a half thick. The sirloin or tenderloin is the best. See that the steak is clean, and wipe it with a damp cloth. If you have a wood or coal fire let it be in the form of a bed of hot coals, and over it heat your broiler. When the broiler is hot rub it with a bit of suet and lay on it the steak. As soon as one side has seared over the glowing coals, turn and sear the other side. By this quick searing at first you keep the juices of the meat from flowing out and wasting. After this first quick searing turn the steak often till cooked. Do not dry up the steak; Allow about ten minutes for the cooking of a thick steak and less time if the steak is thinner. When the steak is cooked sprinkle lightly with salt on each side, and lay on a hot platter. A few pieces of butter may be laid on it, or not, as the taste directs. Over a gas flame a beefsteak may be broiled in a hot iron saucepan. This is called a pan broil. Be sure your pan is hot, and then proceed as if over coals, first rubbing the pan with suet and then laying the steak in the pan. A complete gas stove has a broiling oven where the flame plays upon the meat, and proves an excellent broiler. Light the gas and heat the broiler before you rub it with suet, and put in the steak. Proceed then as directed for broiling over coals. CHOPPED STEWED BEEF Have two pounds of round steak. Heat a frying-pan, lay in it pieces of the fat of the steak and fry out the grease. Take out the fat, lay the steak in the frying-pan, pepper and salt a very little, and brown, turning from side to side until cooked a little rare. When done take out the meat, cut off the gristle and fat that is left, chop very fine, season with more pepper and salt, add a tablespoon of Worcestershire sauce, a tablespoon of tomato catsup, a dessertspoon of melted butter, and some sprigs of chopped parsley or a little chopped celery, or both. Cover with water, stew slowly and steadily for one hour and a half. A little more water can be added, if required. When the meat is done mix one teaspoon of flour in cold water, smooth, stir it in the meat, and let boil a moment to thicken. If wished, half a teaspoon of onion-juice may be added. CHOPPED BEEF ON TOAST