The century cook book

Beef a La Mode, You need about 3 lbs. of clod or flank of beef, 2 oz. of clarified dripping, I large onion, flour, 2 quarts of water, 12 berries of allspice, 2 bay-leaves, ^ teaspoonful of whole black pepper, salt to taste. Cut the beef into small pieces, and roll them in flour; put the dripping into a stew-pan with the onion, which should be sliced thin. Let it get quite [illustration: Pimento. (Allspice.)] hot; lay in the pieces of beef, and stir them well about. When nicely browned all over, add by degrees boiling water in the above proportion, and, as the water is added, keep the whole well stirred. Put in the spice, bayleaves, and seasoning, cover the stew-pan closely, and set it by the side of the fire to stew very gently, till the meat becomes quite tender, which will be in about three hours, when it will be ready to serve. Remove the bay-leaves before it is sent to table. Scotch Roll. Take four or five pounds of the flank of a beef, wash and dry with a towel, spread on the board and dredge with salt and pepper. Make a dressing of a quart of bread crumbs, moistened with milk or water, and seasoned with two tablespoonfuls of melted butter, a small onion chopped fine, a tablespoonful of powdered sage, and pepper and salt to taste, mix all well together and spread evenly over the meat. Roll up and tie with twine, put in a pan with a pint of water and bake for two or three hours, rolling over often so as to cook even on all sides. Fried Beefsteak. In very hot frying pan put a little fat then your steak, season with salt and pepper; fry to a nice brown; cover not while cooking. When done, spread some good butter over it and serve. 32 Meat and How to Cook It Broiled Beefsteak. Have your steak from threequarters to an inch in thickness. Never pound steak. Butter your steak and broil quickly over a clear fire, season with salt and pepper, put a piece of good butter on a hot plate and the steak on top. Serve at once. Hamburger Steak. Chop a pound of lean beef very fine, a small piece of suet makes a good addition; shred an onion, mix with the beef, season with salt and pepper, and a little savory; fry in butter and serve. Corned Beef. It takes a cook to make nice corned beef. This meat should be boiled slow and when done take pot and all off the fire, leaving the corned beef in its stock until wanted to send to the table. Any piece left over to be used cold, should be left in the stock until cold and then taken out, put on a plate and placed in the refrigerator. Filet of Beef Larded. Order the filet from your butcher larded. About five pounds will be enough for a dinner of eight persons. Cut an onion, a carrot and onefourth of a turnip in slices, and put in the pan intended to roast the filet; salt the meat, pour a little fat over it and put in the oven to roast. Should the top or larding ends get too brown, butter a piece of paper on both sides and place over the meat. Thirty minutes will be required to cook a five pound filet rare. Serve with mushroom sauce. Beefsteak Toast. Chop pieces of cold steak very fine, put in a stew pan with a small lump of butter and enough water to more than cover. Boil twenty minutes, then stir in a well beaten egg. Season with salt and pepper, pour over toasted bread and serve hot.