The New century cook book

Six pounds of the upper part of the round of beef, half a pound of fat salt pork, three tablespoonfuls of butter, two onions, half a carrot, half a turnip, two tablespoonfuls of vinegar, one of lemon juice, one heaping tablespoon of salt, half a teaspoonful of pepper, two cloves, six allspice, a small stick of cinnamon, a little bouquet of sweet herbs, three pints of boiling water, and four tablespoonfuls of flour; cut the pork in thick strips, and with a large larding needle draw through the meat; put the butter in a six-quart stew pan, and when it melts add the vegetables cut fine; let them cook five minutes, stirring all the while; put in the meat, which has been well dredged with the flour, brown on one side and then turn and brown on the other; add one quart of water, stir well, and then add the pint, with the spice herbs, vinegar, salt and pepper; cover tightly, and simmer gently four hours; add the lemon juice; let it cook twenty minutes longer; take up the meat and draw the stew pan forward, boil rapidly fifteen minutes, skim off all the fat; strain the gravy on the beef and serve. Miss Prickett. Beef a la Mode. Cut slits in round of beef and draw through them thin slices of bacon, spiced with a mixture of ground allspicey cloves pepper and salt, then rub spices all over the beer; put round in a deep dish, add one-half cup of vinegar and stand over night in fluid and spices; next morning add one chopped onion, two carrots and a table spoonful of lard, cover closely and let all steam together for four hours; when nearly done flour well on both sides. This beef is very nice sliced when cold or re-steamed. Beef Roll. One and one-half pound sirloin steak chopped very fine, one-fourth cup bread crumbs, one egg well beaten, one-fourth of an onion grated, piece of half a lemon, salt and pepper to taste; mix all together, boil five eggs hard, shell and cut tips of ends, fit together in a row, put meat in a greased pan, lay the eggs in the center and form the meat around them in shape of a roll; take three thin slices of bacon, place across the top, place in the oven and bake half an hour, basting three or four times; baste before putting in oven; slice when cold. Mrs. Blatchford. m New Century Cook Book. Jellied Meat. Take four pigs feet with legs to first joint; soak and scrape thoroughly. Put in kettle of water without salt, boil until tender and the bones will fall out. Take meat from liquor and set away to cool. Remove grease from liquor when cold. Take good-sized shank of beef; boil until tender without salt; remove from liquor next day. Cut meat of pigs feet and beef in small bits, put jelly from feet into kettle, add meat and heat to boiling point: season pepper and salt, pour into molds when cold: slice and serve. Mrs. W. H. Newey. Roast Lamb. Put the lamb in the oven with a dressing made as for a turkey, without water in the pan. Bake from two to three hours. Serve with mint sauce. Mint Sauce — Four tablespoons of chopped mint, two tablespoons of sugar, quarter of a pint of vinegar, a pinch of salt, mix an hour or two before using. It can be served hot or cold. Roast Lamb in Green Tomato Sauce.