The white ribbon cook book

broil over a clear fire, sprinkle with salt, and fierve very hot in a dish garnished with potatoes sautees au beurre. For potatoes sautees au beurre see receipt under "Vegetables." Corn Beef — Four gal. of fresh water, }4 lb. of coarse brown sugar, 2 oz. of saltpetre, 7 lbs. of common salt. Put 4 gal. of fresh water, i^ lb. of coarse brown sugar, 2 oz. saltpetre, 7 lbs. of common salt into a boiler, remove the scum as it rises, and, when well boiled, leave it to get cold. Put in the meat in the pickle, lay a cloth over it, and press the meat down with bricks or any weight. Beef Cake (Cold Meat Cookery)— To each lb. of cold roast meat allow 34 It)- of bacon or ham, a little pepper and salt, 1 bunch of minced savory herbs, 2 eggs. Have your meat underdone and mince very finely, add the bacon, which must also be well minced; mix together, stir in the herbs and bind with 2 eggs; make into square cakes about ^ inch thick, fry in hot dripping, drain on blotting paper, and serve with gravy poured round. Beef Croquettes — One cupful cold beef, chopped fine, 1 cupful mashed potatoes, 2 tablespoonfuls finely minced parsley and 1 onion; season to taste; then add 1 well-beaten egg and mix thoroughly. Mould into balls, dip first in bread crumbs, then into beaten egg; fry in plenty of hot lard until a delicate brown. Eat very hot. Bubble and Squeak (Cold Meat Cookery)— A few thin slices of cold boiled beef, a little butter, small cabbage, 1 sliced onion, pepper and salt to taste. Fry the beef gently in the butter, place on a flat dish, and cover with fried greens. Savoys may be used. Boil until tender, press in Meats, 6S colander, mince and then put in frying-pan with butter and sliced onion, and a little salt and pepper. Roast Bullock's Heart— One bullock's heart, 3^ lb. suet, 6 oz. bread crumbs, 3?^ pt. of milk, 1 tablespoonful of chopped parsley, 1 dessertspoonful of chopped mixed herbs, }^ lb. of dripping or butter, 1 pt. of gravy or beef-tea. For the sauce: One small onion, a dessertspoonful of flour, salt and pepper, butter the size of an egg, a large spoonful of mushroom catsup. Wash the heart in salt water, taking care to remove all the blood; wash in second water and dry with a clean cloth; be careful to dry it thoroughly; chop the suet as finely as possible, mix with some bread crumbs the suet, parsley, herbs, salt and pepper; lastly, put in the milk, then proceed to fill all the cavities of the heart with the stuffing; take a piece of paper, grease it well with butter or dripping, place this over the cavities and tie it on tightly with string; put 1 oz. of dripping into the pan, and baste the heart occasionally; when gravy boils, cut up the onion, sprinkling with pepper and salt, and add to the gravy; allow it to stew gently until about 5 minutes before the heart is done; skim occasionally; when done strain the liquor; into another saucepan put the butter, and allow it to melt a minute or two; then add the flour and mix smoothly together; then pour in slowly the liquor, stirring until it boils and thickens. Then dish up, remove paper, and add to the sauce the mushroom catsup. Immediately pour this sauce round the heart and serve.