Royal Victoria cook book

HAMBURG STEAK.—One pound good beef, $ teaspoon salt, 2 dashes or 3 shakes of pepper, 1 tablespoon of onion juice squeezed on a grater. Sprinkle salt on the meat after 1t has been put through chopper. Use a spoon to take chopped meat out of dish, but use the hands moistened with cold water to mould lightly into cakes all one size. Cook about 20 minutes, broil if a clear fire, pan broil them if not, but pan must be very hot, no butter or fat needed, turn. If broiled grease the broiler, and if cooked on a gas stove reduce the heat to allow them to cook through. Use tomato sauce over them if pan broiled, or brown sauce if broiled on the broiler. JENNIE KING. TOMATO BEEF.—Cut up 1 large, or 2 small onions, and brown in a frying pan in a little dripping. Remove the onion and brown a thick lean beefsteak on both sides in the same pan. Replace the onion upon the steak and pour over them one pint of tomatoes, seasoning well with salt and pepper and a very little sugar. Pour over this 1 pint of hot water, cover closely and simmer for 3 or 4 hours, adding a little hot water if it becomes too dry. Before serving thicken the gravy slightly with one small teaspoon flour. The gravy should be a. delicate reddish brown and the onions and tomatoes thoroughly mixed with it. ROLLED FLANK STEAK.—One flank steak weighing 1$ to 3 pounds, 1 cup bread crumbs, 1 tablespoon chopped parsley, 1 tablespoon melted butter, $ level teaspoon salt, 4 teaspoon onion juice, 3 dashes pepper. Put bread crumbs and parsley into bowl, add onion juice, melted butter and seasoning and mix well. Trim steak and sear on outer side. Put on top bread crumbs and roll; tie firmly and bake in hot oven about 45 minutes. Baste frequently, garnish with carrots, turnips, onions, that have been cooked in with meat, and pour over all a brown or tomato gravy. MOCK DUCK.—1% pounds of steak cut from the round, rather thin. Make a dressing of 1 cupful of bread crumbs, 1 teaspoon salt, + teaspoon white pepper, 1 teaspoon onion juice, 2 tablespoons chopped parsley, enough hot stock or boiling water to moisten the crumbs. If water is used add a dessertspoon of butter. Wipe the steak with a damp cloth and spread the dressing evenly over it, then roll up the steak, tie securely with cord, being careful to have it a good shape. Cut into small pieces an onion, 2 carrots and a small turnip, add a sprig of parsley and a bay leaf, place vegetables in the pot, then lay the meat on top, add boiling water to the depth of 2 inches, cover closely and cook slowly for 2 or 3 hours; a little more water may be added if necessary. Remove the meat to a p'atter, brown 2 level tablespoons of flour with 2 of butter, add the stock in which the meat was cooked and stir till smooth and thick, and serve with the meat. Miss. MCCONKEY. BEEFSTEAK POT PIE.—Make a paste of suet and flour, in proportion 1 of suet to 2 of flour. Roll out the paste and put in a dish, then cut beefsteak in pieces. Season with salt, pepper and onions, add a little flour and water to make the gravy. Draw the paste together and steam for 24 hours. ROYAL SCALLOP.—Boil 6 eggs hard. Make a pint of cream dressing, pepper and salt. to taste. Moisten 1 cup of fine bread crumbs in } cup of butter, chop fine 1 cup of cold ham, chop whites of eggs fine. Put layer of crumbs in a dish, then a layer of chopped whites then cream sauce, then minced ham, then yolks of eggs, put through a sieve, repeat until all is used, crumbs on top, and brown in oven. Creain Sauce :—One tablespoon of butter, 1 heaping tablespoon of flour, + spoon of salt, pinch of pepper. Melt butter in a pan, when it bubbles stir in the dry flour, then stir in one pint of milk, a little at a time, let thicken before removing from stove. Mrs. J. Y. CAMERON, Toronto. VEAL.