Miss Parloa's kitchen companion

Prepare and simmer the flank as directed for a cold flank. When it has been cooking for four hours, put in a stew-pan three table-spoonfuls of drippings or butter, four table-spoonfuls of chopped onion, two each of chopped carrot, turnip, and celery, and one sprig of parsley. Cook slowly for half an hour. At the end of that time add three table-spoonfuls of flour, and stir over a hotter part of the fire until the mixture begins to brown. Gradually add one generous pint of the water in which the flank is cooking. Add, also, one teaspoonful of salt and a little pepper. . Simmer for twenty minutes. Strain, and skim off any fat there may be on the sauce. Remove the cloth and string, and place the meat on a warm dish. Pour the sauce over it, and serve. This dish may be garnished with little mounds of cooked turnip, carrot, potato, or any other vegetable that is in season; or the rolled flank may be served with tomato sauce. * Hamburg Steaks. Have the butcher chop two pounds of the round of beef very fine. Season it with half a teaspoonful of pepper, two teaspoonfuls of salt, and one of onion juice, and after shaping into thin cakes, place in a broiler that has been buttered slightly, and broil over a clear fire for eight minutes. Serve on a hot dish. Or, put four slices of fat salt pork into a frying-pan, and when they have become crisp and brown, remove them, and put the steaks into the fat. Fry for eight minutes, and when they are cooked put them on a warm platter. Into the fat remaining in the pan put a tablespoonful of flour, and stir until brown ; then gradually add a cupful of water, and after seasoning with salt and pepper, boil for three minutes. Pour this gravy around the steaks, and serve immediately. * Savory Beef Collops. Use one table-spoonful of flour, one of butter, one teaspoonful of chopped onion, one of chopped parsley, one of salt, one-fourth of a teaspoonful of pepper, and one pound of lean uncooked beef, chopped rather fine, — it may be cut from the round, flank, or shoulder, and the butcher probably will be willing to chop it for you. Mix the meat, salt, pepper, flour, and chopped parsley. Put the butter and onion in a frying-pan, and cook until the onion turns a delicate brown ; then add the meat and seasoning. Cook for five minutes, stirring all the while with a fork, and separating the bits of meat during the stirring. Serve very hot. This dish is nice for breakfast, luncheon, or supper. * Fricandelles. For this dish there will be required one pound of fine-chopped raw beef (that from the round is best), ono cupful of dry bread crumbs and half a cupful of fresh ones, half a cupful of meat stock or milk, a teaspoonful of onion juice, a heaping teaspoonful of salt, a table-spoonful of butter, one-eighth of a teaspoonful of cayenne, and one-eighth of a pound of fat salt pork. Soak the fresh bread in the stock or milk foi two hours ; then mash it fine, and add it, together with the seasoning, to the chopped beef. Melt the butter, and add that also. Form the mixture into eight small cakes, and roll these in the dried crumbs.