The Ideal cook book

149. Beef Omelet--Ingredients—3 lbs. of beefsteak, 34 of a Ib. of suet, salt and pepper, a little sage, 3 eggs, 6 Boston crackers. Three pounds of beefsteak, three-fourths of a pound of suet, chopped fine; salt, pepper and a little sage, three eggs, six Boston crackers rolled ; make into a roll and bake. 150. Beef (Braized)—Ingredients—1 cupful of stale bread, pepper and salt, a tablespoonful of onion, 2 tablespoonfuls of dripping, 1 tablespoonful of flour. Buy a piece of the flank that gives a strip about three times as long as it is wide, so that it can be rolled up easily. Trim off any tough, outer skin which may seem too hard to cook, wipe the meat all over with a damp towel, and lay it flat on the table. with the outside down ; season it highly with salt and pepper ; make a stuffing by soaking a cupful of stale bread in cold water until it is soft, and then squeeze it in a towel to free it from the water ; season it highly with salt and pepper, mix with a tablespoonful of onion and spread it over the beef, then roll up the beef without displacing the stuffing, and tie it tightly with cord ; let two tablespoonfuls of drippings or bacon fat get hot in the bottom of a saucepan just large enough to contain the beef, then brown the beef in the drippings, over a hot fire; when it is brown dust over it a tablespoonful of flour, turning the beef about until the flour is quite brown, and then cover the meat with boiling water, and season the gravy thus made with pepper and salt; next put on the cover of the saucepan, and if it does ~ - not fit steam-tight, seal it with a thick paste of flour and water, and set it where its contents will cook slowly for three hours. Be eran Pea A Wren oe a meme SNA ig cae ane byes pacer Ged « My ‘Meats. Wego to cs At the expiration of that length of time the meat will probably be tender; the strings can then be removed, and the beef served with the gravy in which it was cooked. 151. Beef (Stewed)—Ingredients—1 tablespoonful of butter, 2 sliced onions, 12 whole cloves, allspice, 14 teaspoonful of salt, 4 teaspoonful of black pepper, I pt. of cold water, 2 or 3 Ibs. of tender beef, a little flour, a few sprigs of sweet basil. In a stewpan place a large tablespoonful of butter, in which fry until quite brown two sliced onions, adding, while cooking, twelve whole cloves ; ditto allspice ; half a teaspoonful of salt, and half that quantity of black pepper; take from the fire, pour in a pint of cold water, wherein lay two or three pounds of tender lean beef cut ‘into small, thick pieces ; cover closely, and let all stew gently two hours, adding, just before serving, a little flour thickening. A few sprigs of sweet. basil is an improvement. 152. Hunter’s Bee f—Ingredients—To a round of beef that weighs 25 Ibs., take 3 oz. of saltpetre, 3 oz. of the coarsest sugar, I oz. of cloves, I nutmeg, 4 an oz, of allspice, 3 handfuls of common salt, all in the finest powder. The beef should hang two or three days; then rub the above well into it, and turn and rub it every day for two or three weeks. The bone must be taken out at first. When to be dressed, dip it into cold water, to take off the loose spice, bind it up tightly with tape, and put it in a pan with a teacupful of water at the bottom; cover the top of the meat with shred suet, and the pan with a brown crust and paper, and bake it five or six hours; when cold take off the paste and tape. The meat should be cut with a very sharp knife, to prevent waste. 153. Baked Ox Tongue—Ingredients—z2 eggs, a few cloves, 602, pee crumbs, lb. of butter, 14 pt. of good gravy, red currant JEMY »