of beef (10 or 12 pounds) allow 15 minutes to every pound; a small piece, 10 minutes to every pound. Make a gravy of the dripping. After carefully skimming off all the grease, pour the remainder into a sauce^pan, mix a little brown flour carefully so as not to have any lumps, and stir into the liquid while boiling; boil 3 minutes and it is ready to serve. ROAST RIBS OF BEEF — Take a 2 or 3 rib roast, have ribs sawed across 3 times at least, with no seasoning of anjj kind as that injures the flavor of the meat. Set on bricks in a very hot oven, sear over, and when well browned decrease heat by opening the door and closing the dampers; then cook slowly for 1 hour if liked rare, or 1^ hours if well done. ROAST BEEF AND YORKSHIRE PUDDING Into 2 cups flour mix 1 teaspoon baking i)owder, and a pinch of salt; add 1 cup milk, beat till smooth, and add another cup of milk. Put it in hot gem=pans and bake; baste it with beef drippings. Serve it with the roast beef. The batter is often poured under the beef to bake, but this is a better way. SPICED BEEF.— Boil 2 or 3 pounds of fat beef slowly until the bones will easily separate from the meat; then take it out, take out all the bones, and chop the meat (fat and lean together) while hot; season with salt, white pepper✪ Roast Beef and sifted sweet herbs — sage, thyme, parsley, or any best liked. Mix all thoroughly and put in a brick- shaped bread pan to become cold for the next day. The broth can be used for a soup the next day. Serve the spiced meat, cut in slices, with potatoes, baked, or cooked in any way liked. BOILED TONGUE — If the tongue is salted, soak over night in plenty of cold water; the next morning put it over the fire with enough cold water to cover it, and boil slowly 3 or 4 hours, according to the size; skin the tongue while hot and set away to cool. When cold, cut in very thin slices, excepting the extreme tip, which can be I BEEF 133 used for making side dishes. If the tongue is fresh, then soak it over night in cold water in which is a handful of salt✪ Boiled Tongue; the next morn- ing put it over the fire and cook slowly, and proceed in the same manner as with salted tongue. TRIPE — Tripe is usually sold already boiled and pickled, and is a good food if cider vinegar is used for a pickle; if any of the miner- al acids are used, it will unfavorably affect the digestion. After coming from the market, it is sometimes broiled, spread with butter, and served with baked potatoes. It can be put on a platter and set on the grate in the oven until hot and then spread with butter; again, it can be fried brown in the frying-pan with a little butter, and sea- soned with any of the piquant meat sauces. It may also be cut in strips, soaked 10 or 12 hours in salt and vinegar, wiped dry, and fried in hot lard. It can be stewed also. Fricasseed Tripe — Cut in narrow strips 1 lb. of tri^oe and add to it 1 cu^D of milk, or part water; put in a piece of butter the size of an egg, season with salt and pepper, and thicken with 1 tablespoon of flour, stirred with a little cold milk or water✪ Fricasseed Tripe. Let it simmer gently for I hour, and serve hot. It may be improved by a bunch of parsley cut small and put with it.

AI-modernized reading of the original text

of beef (10 or 12 pounds) allow 15 minutes to every pound; a small piece, 10 minutes to every pound. Make a gravy of the dripping. After carefully skimming off all the grease, pour the remainder into a saucepan, mix a little brown flour carefully so as not to have any lumps, and stir into the liquid while boiling; boil 3 minutes and it is ready to serve. ROAST RIBS OF BEEF — Take a 2 or 3 rib roast, have ribs sawed across 3 times at least, with no seasoning of any kind as that injures the flavor of the meat. Set on bricks in a very hot oven, sear over, and when well browned decrease heat by opening the door and closing the dampers; then cook slowly for 1 hour if liked rare, or 1^ hours if well done. ROAST BEEF AND YORKSHIRE PUDDING Into 2 cups flour mix 1 teaspoon baking powder, and a pinch of salt; add 1 cup milk, beat till smooth, and add another cup of milk. Put it in hot gem pans and bake; baste it with beef drippings. Serve it with the roast beef. The batter is often poured under the beef to bake, but this is a better way. SPICED BEEF.— Boil 2 or 3 pounds of fat beef slowly until the bones will easily separate from the meat; then take it out, take out all the bones, and chop the meat (fat and lean together) while hot; season with salt, white pepper and sifted sweet herbs — sage, thyme, parsley, or any best liked. Mix all thoroughly and put in a brickshaped bread pan to become cold for the next day. The broth can be used for a soup the next day. Serve the spiced meat, cut in slices, with potatoes, baked, or cooked in any way liked. BOILED TONGUE — If the tongue is salted, soak over night in plenty of cold water; the next morning put it over the fire with enough cold water to cover it, and boil slowly 3 or 4 hours, according to the size; skin the tongue while hot and set away to cool. When cold, cut in very thin slices, excepting the extreme tip, which can be used for making side dishes. If the tongue is fresh, then soak it over night in cold water in which is a handful of salt; the next morning put it over the fire and cook slowly, and proceed in the same manner as with salted tongue. TRIPE — Tripe is usually sold already boiled and pickled, and is a good food if cider vinegar is used for a pickle; if any of the mineral acids are used, it will unfavorably affect the digestion. After coming from the market, it is sometimes broiled, spread with butter, and served with baked potatoes. It can be put on a platter and set on the grate in the oven until hot and then spread with butter; again, it can be fried brown in the frying-pan with a little butter, and seasoned with any of the piquant meat sauces. It may also be cut in strips, soaked 10 or 12 hours in salt and vinegar, wiped dry, and fried in hot lard. It can be stewed also. Fricasseed Tripe — Cut in narrow strips 1 lb. of tripe and add to it 1 cup of milk, or part water; put in a piece of butter the size of an egg, season with salt and pepper, and thicken with 1 tablespoon of flour, stirred with a little cold milk or water. Let it simmer gently for I hour, and serve hot. It may be improved by a bunch of parsley cut small and put with it.

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Roast BeefRoast Ribs of BeefRoast Beef and Yorkshire PuddingSpiced BeefBoiled TongueFricasseed TripeMock Sausage

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