The bride's cook book

Flatten steak. Beat other ingredients to a cream and lay over the steak. Roll up the steak and bind evenly; lay in a dish with the cup of water; cover with another dish and bake forty minutes, basting frequently. Remove cover and allow to brown before serving. Thicken the gravy with browned flour, and serve very hot. Cut and remove strings before serving. POT ROAST 5 Pounds Beef 1 Onion Salt, Pepper Put a very little drippings in an iron kettle; when hot, lay the beef in. Chop onion, fry brown in butter, and add to the beef with water to half cover meat; season and cover closely; thicken the gravy, simmer two hours or more. Serve with the gravy poured over. HAMBURG STEAK 1 Pound Beef Round, Chopped Fine Va Teaspoon Onion Juice Vz Teaspoon Salt J4 Teaspoon Pepper 1 Egg Nutmeg (a little) Soup Stock Remove all fibre and fat from the meat; mix all together thoroughly; make into small balls and press flat. Fry in drippings; make a brown gravy of drippings used in frying; add a little soup stock and pour over the meat. KIDNEY STEW 3 Kidneys 3 Tablespoons Butter 1 Teaspoon Chopped Onions 1 Cup Brown Gravy Barley Flour Yz Lemon Toast Salt, Pepper, Mace Cut kidneys lengthwise, wash well, dry, and wipe carefully. Warm the butter and put in with the kidneys before really hot; add a little mace, salt and pepper to taste, the onion and gravy. Simmer all together closely covered about ten minutes. Add the lemon juice and a little grated peel. Serve on hot toast. Thicken the gravy with barley flour, and pour over. FRIED BRAINS 1 Calf's Brain 1 Egg (beaten) Cornmeal, Butter, Parsley Soak brain in cold water, then scald for just a second. Dip in the egg and corn meal and fry on both sides, a light brown, in butter substitute; garnish with parsley and serve hot. IRISH STEW 2 Pounds Round Steak or Mutton Chops 6 Potatoes 2 Turnips 4 Onions % Quart Water Place meat in stew pan, add vegetables, pour in cold water; cover closely, let stew gently till vegetables are ready to mash, and the greater part of gravy is absorbed. Serve hot. BOILED BEEF TONGUE 3 Fresh Tongues 1 Cup Salt Clean and place in kettle with just enough water to cover; add salt; add water as it evaporates, so as to keep the tongues covered until they are done — when they may be easily pierced with a fork. If they are to be served at once, remove the skin. Do not peel until needed. Soak salt tongues over night and omit salt in boiling. BEEF HEART STUFFED 1 Heart 2 Tablespoons Barley Flour 1 Sliced Onion 1 Stalk Celery, Chopped Fine Pepper, Salt, Butter Wash thoroughly, cut into Y2 inch dice, put in a saucepan with water to For Flavor, Economy, Convenience, use WINTO CONDENSED TOMATOES For Soups, Gravies, Salads, and all Culinary Purposes cover; remove scum. When nearly done, add other ingredients. Stew until meat is very tender. Stir the barley flour with a little water and thicken the whole; boil up and serve. BEEF TIMBALES 1 Pint Left-over Meat 1 Teaspoon Salt •/a Teaspoon Pepper Yz Cup Stock or Water 2 Tablespoons Bread Crumbs 1 Tablespoon Butter 2 Eggs Tonnato Sauce