Royal Victoria cook book

BEEF OLIVES.—One pound of beef steak, 4 tablespoons of bread crumbs, 1 tablespoon mushroom catsup, yolk of 1 egg, 1 large onion finely chopped parsley, 1 dessertspoon Harvey’s sauce, $ ounce flour, 4 pint of stock or water, pepper and salt. Mix together the parsley breadcrumbs, egg, pepper and salt, mince the fat from the steak and mix it in also, Cut the steak in pieces, about 2 inches square and } an inch thick. Spread on each a little of the forcemeat, roll and tie with twine, mix a little pepper and salt with the flour and dip the rolls in it. Melt a piece of butter or fat from the steak in a pan and brown the olives in it as quickly as possible, then turn them into a stewpan. Pour the stock into the frying pan, stir well, and pour over the meat, add the catsup and sauce and stew slowly for 14 hours. When done remove the twine, arrange on a platter and pour the sauce over them. 3 Miss SHORTREED. BEEF LOAF.—Four pounds steak, 7 soda biscuits, 3 eggs, 4 tablespoons cream, 1§ teaspoons pepper, 14 teaspoons salt, 1 heaping tablespoon of butter. Remove all fat and skin from steak, put twice through sausage grinder. Roll the biscuits, melt the butter, mix thoroughly, form into a loaf. Bake 14 hours, basting frequently with hot water. After removing from the oven, pour a cup of cream or rich milk over the loaf and baste with this until all is absorbed. Miss McConkey. BEEF LOAF.—Three and a half pounds of veal or beef minced and uncooked, 4 large crackers rolled fine, 1 egg, 1 cup milk, butter size of an egg, 1 dessertspoon salt, 1 dessertspoon black pepper. Mix in shape of loaf and bake in slow oven about 1 hour, basting often. Mrs. JUSTIN EDWARDS. MEAT BALLS.—Minee either veal or beef very fine, put in a pan with some stock, simmer until quite tender (for 1 hour), mix 3 tablespoons of flour with 2 tablespoons of butter, boil until quite thick, stir well, and let cool. Beat 1 or 2 eggs, according to quantity of meat, stir into mixture. Roll biscuit very fine, make balls of mixture and roll well in biscuit. Fry in hot dripping or lard. Flavor to taste when meat is first minced. | Miss Fanny Pass. MEAT LOAF.—Three pounds raw veal, beef or lamb, chopped fine. Mix with 2 eggs, 1 cup cracker crumbs, 3 teaspoons salt, 2 of pepper, 1 tablespoon sage. Press hard into a pudding dish and bake 2 hours. BEEF OR TONGUE PICKLE.—Six pounds salt, 2 pounds sugar, 3 ounces powdered saltpetre, 3 gallons water. Boil all ingredients g.ntly together. When quite cold pour over the meat, covering every part. Keep tongues in pickle 10 days or a fortnight. Mrs. STEVENSON. HAMBURGER STEAK.—Take 1 pound of meat from the round, cut out all the gristle and put through the grinder or chop very fine, add 1 teaspoon of salt, 2 or 3 dashes of pepper, 4 drops of onion extract, 1 tablespoon of chopped parsley, and if desired a very little thyme or sweet marjoram, mix well, form into a steak. Melt 2 tablespoons of butter in frying pan, when heated putin the steak, cook till almost done half way through, turn and cook the other side. Serve with a brown sauce made as follows: Sauce :—The butter remaining in the pan, should measure 1 tablespoon and will be brown, add 1 tablespoon of flour, stir until smooth and brown, add 1 cup of stock, stir constantly until it thickens. ‘Take from fire and add 1 teaspoon of catsup, season with salt and pepper. The meat can be made into small steaks if preferred. ANOMA.