Four or Jive pounds of ihQ flank. Wipe, and remove the skin, membrane, and extra fat. Pound and trim until of uniform thickness. Make a stuffing with one cup of cracker crumbs., two tablespoonfuls of fine chopped salt pork., half a teaspoonful of salt., one saltspoonful each of thyme., marjoram., and sage.^ half a saltspoonful of peppe✪ Beef a la Moder.^ a few drops of onion juice., or one teaspoonful of chopped onion., and one egg. Moisten with hot water until soft enough to spread over the meat. Roll over, and tie or sew securely. Wrap a cloth around it. Put it into boiling water, and simmer six hours or until tender. Remove the cloth, press it, and when cold remove the strings. Serve cold, cut in thin slices. Corned flank may be prepared in the same way. The stuffing may be omitted, and the meat covered with vinegar spiced and flavored with onion, and after remain- ing in the pickle several hours, rolled, and boiled as above. Smothered Beef, or Pot Roast. Four to six pounds from the middle ov face of the rump,, the vein^ or the round. Wipe with a clean wet cloth. Sear all over by placing in a hot frying-pan and turning till all the surface is browned. Put in a kettle with one cup of water✪ Smothered Beef, or Pot Roast., and place ifc where it will keep just below the boiling-point. Do not let the water boil entirely away, but add only enough to keep the meat from burning. 228 The Boston Cook Book. Have the cover fitting closely to keep in the steam. Cook until ver}' tender, but do not let it break. Serve hot or cold. The meat when cold is delicious, cut in quarter- inch slices, and sauted in hot butter. Spiced Beef. Four to six pounds from the middle cut of the shin. Wash the meat on the outside, and cut off any part of the skin which is not sweet and clean. Pick off all the fine frag- ments of bone. Cut the meat into several pieces ; cover with boiling water. Skim carefully as it boils, and then simmer until the meat falls to pieces, and the liquor is reduced to half a pint, Remove the meat ; season the liquor higlity with salt✪ Spiced Beef^ pepper^ sage, and thyme. Add it to the meat, and mix with a fork till the meat is all broken. Pack in a brickloaf pan. When cold, cut in thin slices. Corned Beef. Select a piece of beef which has a fair proportion of fat, — the brisket or second cut of rattle rand. If verj^ salt, soak in cold water half an hour✪ Corned Beef. Put on to boil in fresh cold water, enough to cover it ; skim carefully when it begins to boil, and cook slowl}', simmering (not boiling) until so tender that 3^ou can pick it to pieces with a fork. Let the water boil away toward the last, and let the beef stand in the water until partially cooled. Lift it out of the water with a skimmer, and pack it in a brickloaf pan ; let the long fibres run the length of the pan ; mix in the fat so that it will be well marbled. Put a thin board, a trifle smaller than the inside of the pan, over the meat, and press by putting a heavy weight on the board. When cold, cut in thin slices. It has a very attractive appearance, and is a delicious way of preparing the meat. It is also the most appetizing way of serving the fat of the meat, which in corned beef is the most nutritious part and is often un- touched if offered in a mass on the edge of the lean. The Boston Cook Book. 229 An Old-fashioned Boiled Dinner. {Mrs. Poor.) ✪ An Old-fashioned Boiled Dinner

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Four or Jive pounds of ihQ flank. Wipe, and remove the skin, membrane, and extra fat. Pound and trim until of uniform thickness. Make a stuffing with one cup of cracker crumbs., two tablespoonfuls of fine chopped salt pork., half a teaspoonful of salt., one saltspoonful each of thyme., marjoram., and sage.^ half a saltspoonful of pepper.^ a few drops of onion juice., or one teaspoonful of chopped onion., and one egg. Moisten with hot water until soft enough to spread over the meat. Roll over, and tie or sew securely. Wrap a cloth around it. Put it into boiling water, and simmer six hours or until tender. Remove the cloth, press it, and when cold remove the strings. Serve cold, cut in thin slices. Corned flank may be prepared in the same way. The stuffing may be omitted, and the meat covered with vinegar spiced and flavored with onion, and after remain- ing in the pickle several hours, rolled, and boiled as above. Smothered Beef, or Pot Roast. Four to six pounds from the middle ov face of the rump,, the vein^ or the round. Wipe with a clean wet cloth. Sear all over by placing in a hot frying-pan and turning till all the surface is browned. Put in a kettle with one cup of water., and place ifc where it will keep just below the boiling-point. Do not let the water boil entirely away, but add only enough to keep the meat from burning. 228 The Boston Cook Book. Have the cover fitting closely to keep in the steam. Cook until ver}' tender, but do not let it break. Serve hot or cold. The meat when cold is delicious, cut in quarter- inch slices, and sauted in hot butter. Spiced Beef. Four to six pounds from the middle cut of the shin. Wash the meat on the outside, and cut off any part of the skin which is not sweet and clean. Pick off all the fine frag- ments of bone. Cut the meat into several pieces ; cover with boiling water. Skim carefully as it boils, and then simmer until the meat falls to pieces, and the liquor is reduced to half a pint, Remove the meat ; season the liquor higlity with salt^ pepper^ sage, and thyme. Add it to the meat, and mix with a fork till the meat is all broken. Pack in a brickloaf pan. When cold, cut in thin slices. Corned Beef. Select a piece of beef which has a fair proportion of fat, — the brisket or second cut of rattle rand. If verj^ salt, soak in cold water half an hour. Put on to boil in fresh cold water, enough to cover it ; skim carefully when it begins to boil, and cook slowl}', simmering (not boiling) until so tender that 3^ou can pick it to pieces with a fork. Let the water boil away toward the last, and let the beef stand in the water until partially cooled. Lift it out of the water with a skimmer, and pack it in a brickloaf pan ; let the long fibres run the length of the pan ; mix in the fat so that it will be well marbled. Put a thin board, a trifle smaller than the inside of the pan, over the meat, and press by putting a heavy weight on the board. When cold, cut in thin slices. It has a very attractive appearance, and is a delicious way of preparing the meat. It is also the most appetizing way of serving the fat of the meat, which in corned beef is the most nutritious part and is often un- touched if offered in a mass on the edge of the lean. The Boston Cook Book. 229 An Old-fashioned Boiled Dinner. {Mrs. Poor.)

Mrs. Lincoln's Boston cook book