The new Kentucky home cook book

Take a round of beef six to eight inches thick, wash and wipe it well, and remove the bone. Make a rich dressing of bread crumbs, minced onion, and plenty of salt and pepper. With this fill the place from which the bone was taken. Make deep gashes through the meat, in which put pieces of fat pork cut in strips and rolled in ground spices — mace, nutmeg, and cloves — and salt and pepper. Tie up the beef with a broad strip of strong cotton to keep it in good shape. Put it in the baking-pan with a half gallon of water, and bake five hours. Put some of the mixed spices over the top of the beef before it commences cooking; baste frequently, putting some butter and flour in the water. When done, take it up, adding to the gravy either tomato or walnut catsup, or wine if you wish ; boil it a moment and serve. TO CORN BEEF. Take six gallons of water, nine pounds of salt, three pounds of coarse brown sugar, one quart of molasses, three ounces of saltpeter, and one ounce of pearlash; mix and boil well, taking care to skim off all the impurities which rise to the surface. When the meat is cut, it should be slightly rubbed with salt and allowed to lie thirty-six hours, that the salt may extract the blood ; it may then be packed in a tight cask, and the pickle, having become cold, poured upon it, and should cover the meat. A top to fit the inside The New Kentucky Home Cook Book. of the cask should be laid on, and a weight put on it in order to keep the meat at all times covered with pickle. In the spring the pickle must be poured off, boiled with some additional salt and molasses, skimmed, and when cold returned to the cask. Mr. Charles Sadler. TO CORN BEEF. Take one hundred pounds of beef, six pounds of coarse salt, two and one-half pounds of saltpeter, one pound of light brown sugar, and four and one-half gallons of water; pack the beef in a barrel or tub, and pour the liquid over it, and cover with a board or barrel-top. This beef is ready for use from the day it is corned until all is used up. Mr. Frank Taylor. TO COOK CORNED BEEF. Take a piece of the beef out of the pickle, the size you wish, wash it through three or four waters, put it in a pot, and cover well with cold water. Do not boil it too hard, allowing at least twenty minutes to the pound for cooking. If the beef is not a good shape, tie it up securely before cooking. Let it remain in the water in which it was cooked until cold, which makes it juicy, and prevents it from turning dark. BROILED STEAK. Gash the steak all round the edges to keep it from curling up. Take a small piece of the fat, put it in a hot skillet, and when melted enough to grease the bottom of the skillet put in the steak, turning it constantly. It will cook in a very few moments. Have ready a heated dish, with butter, pepper, salt, and a little warm water or hot fresh coffee; put the steak in the dressing, and serve at once. FRIED STEAK AND GRAVY. The second or third cut of the round steak, cut about one and one-half inch thick, is the best ; but any good steak The New Kentucky Home Cook Book.