The economical cook book

cream; give a boil up and serve. Cut the liver as thin as yon eut dried beef for frizzling * Ragout of Cold Beef Out into thin slices, cold rare beef, season it with pepper and salt, and a little grated nutmeg; put the bones, cracked into rather small pieces, and all the skins and trimmings of the meaty into a stew-pan, and cover them with cold water and boil them an hour or two before you are ready to make the ragout ; strain them in a cullender, return the broth to the stew-pan, add half a large onion chopped finely, a heaping tablespoonful of chopped parsley, half a teacup of tomato catsup, or a teacup of canned tomato, and a blade of mace ; simmer for ten minutes, then put in the meat, let all get boiling hot, by simmering for about ten minutes more ; mix a tablespoonful of flour, with butter the size of an egg, and stir it in, give a boil up, add a tablespoonfol of browning, and serve. A glass of wine and a tablespoonful of currant jelly may be added for those who like it. * Another. Slice rare cold beef thinly, melt in a frying-pan butter the size of an e^, lay the meat in it, and brown slightly ; add to il a blade of mace, cayenne pepper and salt, a wine-glass of mushroom catsup, and a tablespoonful of browned flour; stir all together over the fire, and add half a pint of broth made as above from the bones and trimmings of the beef, simmer five minutes, add a glass of Port wine and a tablespoonful of browning, give a boil up, and serve. * Beef Hash. Chop cold beef very fine, season it with pepper, salt and a little grated nutmeg, add an onion chopped very fine, and a heaping tablespoonful of chopped parsley; butter a baking-dish, put the meat in it and press it down closely, pour over it cold gravy or broth made as above with the bones and trimmings (about a teacup full), cover the top with fine bread-crumbs, 86 COOKMLY FROM BXPERIENCB. seasoned and covered with little pieces of butter, and bake • little over half an hour. Loosen it round the sides with a knife, and turn it upside down on a dish ; it should be the shape of the pan and nicely browned. * Beef's Heart. Lay the heart in cold water with a handful of salt for one hour, then wash it in fresh cold water, and wipe it dry ; prepare a filling with a coffee-cup of finely grated bread-crumbs, season with pepper and salt, half a teaspoonful of sweet basil, the same of sweet marjoram, and the same of sage, all dried and powdered ; add to this a small onion chopped very fine, and a teaspoonful of chopped parsley ; melt a piece of butter the size of a small egg, and pour over the crumbs, mixing all thoroughly togethei with a knife, beat up an egg and stir in ; cut with a sharp knife a deep incision through the middle of the heart, then another across the first, thus opening the whole centre of the heart; put the filling in it, pressing it down well through it, skewer it across to prevent the filling from falling out, season it outside with pepper and salt, dust it with flour, and set it in a hot oven in a small dripping-pan, baste it frequently with butter and water, and bake an hour, or longer if large ; when the heart is done take it from the pan, and add to the drippings a glass of wine, one of tomato catsup, a little flour, and if too thick a very little boiling water, give a boil up, pour over the heart, and serve. Cut it in slices across the heart. * Spiced Beef. Five or six pounds of the brisket of beef ; take out the bones, wash the meat clean, wipe it dry, and sprinkle over it pepper and salt, a little powdered cloves and celery seed, roll it up very tight, tie it at both ends and in the middle, or skewer it very closely, and stew it slowly with water to cover it, four houES, keeping it closely covered; when done there should be very IkUe gravy left ; remove the meat, take off the strings cr skeweis ; MEATS 87