Twentieth century home cook book

Rub the beef thoroughly with these ingredients. Put it into a tub just large enough to hold it well; turn it every day in the pickle it makes. In four weeks it will be ready to eat. For forty pounds use two and a half pounds of beef suet. When beef is cooked place sticks across the bottom of the pot to prevent its burning FRENCH BEEF. Take a circular piece of beef from the round, and after removing the bone, trim it nicely from the fat skin, etc. Then lard it all over with long slips of fat pork or bacon. The place from whence the bone was taken must be filled with a force-meat made of minced suet, grated bread crumbs, sweet marjoram rubbed fine and grated lemon peel ; add a little salt and pepper, and mix in the beaten yolk of one egg, to bind together the other ingredients. Tie twine or tape closely round the outside of the beef, to keep it compact and in shape. Put it into a broad earthen jar with a cover, or into an iron bake oven. Add some whole pepper, a large onion stuck over with a dozen cloves, a bouquet of sweet herbs, three bay leaves, a quarter of a pound of butter, divided into small bits (each piece rolled in flour), and a pint of claret or port wine. Bake or stew it thus in its own liquor for five, six or seven hours (in proportion to its size), for it must be thoroughly done, quite tender, and brown all through the inside. Serve it hot, with the gravy round it. It is also very good when cold. RULE FOR CORNED BEEF. Take a very nice ten-pound roast of beef , add three coffee cups of salt ; cook until tender — good when hot, and delicious when cold. Better if pressed when cold. It is to be boiled with the salt water, enough to cover it. Any less salt will greatly diminish its goodness. — Mrs. L. F. Hodges TO CORN BEEF. To every fifty pounds of beef, take : Three pounds of salt. One pound of brown sugar. One ounce of saltpetre. Two ounces of soda. One-half ounce of red pepper. This must be dissolved in two gallons of water. Pack the beef closely in a barrel, and cover it over with the mixture. Let it stand a week, or longer if the weather is cold, then pour off the brine, boil it, and skim off all the blood. Let it cool, and pour back over the beef. It will keep well. BRINE FOR BEEF. Sixteen quarts of salt. Thirty-four gallons of water. Four pounds of brown sugar. One pound of saltpetre. Boil and skim. Let the beef get entirely cold, and drain off as much of the blood as possible before it is put into the brine. Sometimes it is necessary at the expiration of a few months to boil and skim the brine a second time. The above quantity is sufficient for an ordinary sized beef. ROLY POLY. Procure a good round steak, and after beating thoroughly well, lay flat on a board ; make a dressing of Irish potato, mashed fine, bread crumbs, a small piece of butter, some minced parsley, minced onion, salt and pepper. Spread this mixture on the steak, roll over and over like jelly cake, and fasten with skewers or sewing. Place in a baking tin with a little water, place in a hot oven, and baste every few minutes. Sift over the top browned cracker crumbs — serve with tomato or Hollandaise sauce- BEEFSTEAK FRIED WITH ONIONS. Prepare a nice steak ; pepper, salt, and roll in flour ; fry in hot lard ; take the steak from the pan when done ; add onion chopped fine, pepper, salt, and water enough to make a good gravy. Cook a short while, return the steak to the pan — let it stand in the gravy a few minutes. Serve while hot. Very nice. — Mrs. Morehead. BEEFSTEAK BROILED.