The Toronto Cook Book

Cut across the base of the heart and remove the valves and all fibrous tissue. Prepare a stuffing as follows: Mix thoroughly into some grated bread crumbs one small onion minced, a half teaspoon of sage, pepper and salt, and enough butter, beef dripping, or lard to moisten the mixture. Soak the heart in cold salt water for two hours, then wash it thoroughly in cold water. Put it into a pot of cold water, enough to cover it, add two teaspoons of salt, cover, and boil for ten minutes. Remove the scum as it rises; take out the heart, pepper and salt the cavities, put in the stuffing, secure it with cross-stitches, put it into a baking pan, spread it over with beef dripping, and sprinkle it with pepper and salt. Pour into the pan about a pint of boiling hot stock, gravy or beef dripping. Bake in a moderate oven, allowing twenty minutes to the pound. Baste frequently. Be careful that it does not burn. Serve while hot, as it cools rapidly; serve with a gravy for baked meats. Veal heart should be thoroughly washed but not soaked or parboiled. In other respects it is prepared and baked as above. Pounded Beef Cut the lean meat from a shin of beef weighing five pounds. Break up bone and lay in the bottom of the kettle. Place meat on bones, cover with cold water, and let it slowly come to a boil, removing scum as it rises. Peel two turnips and two onions, scrape one carrot, and place with beef after the broth is skimmed. (If available, put in half a cup green sweet herbs and parsley). Also add one level teaspoon of salt. Cover kettle closely and boil six hours slowly. At end of six hours, take up meat, fat and gristle, remove all bone, put into a colander, and rub through with a potato masher. Season highly and press firmly into a tin or earthen mould. Strain broth left and save it for soup, using first enough to moisten meat in mould. After pressing beef into mould and moistening with broth, put a weight on to keep it lown and put away to cool. When beef is quite cold, turn out of mould and cut into thin slices. Minced Beef Chop cold roast beef, season with pepper and salt; moisten with a beaten egg and gravy or water; put into a buttered dish press down, cover and set in a vessel of boiling water for an hour or more ; spread a yolk of beaten egg on the top and strew chopped bread crumbs over; pour on a little melted butter and garnish with slices of lemon. The Toronto Cook Book Smothered Beef or Pot Roast Take about five pounds from the middle or face of the rump, the vein or the round; wipe with clean wet cloth, sear all over in a hot frying pan; put in a kettle with one cup water and place it where it will just be kept below the boiling point. Do not let water boil entirely away, but add only enough to keep meat from burning. Cover closely, cook till tender; serve not cold. Mock Duck Prepare dressing as for turkey and after pounding round steak, spread dressing over it; sprinkle with salt, pepper and a little butter; lay over the ends, roll steak tightly and tie closely; spread butter over steak after tieing; lay steak on a rack in a bake-pan, baking as a turkey or duck; baste every fifteen minutes. Bake one-half hour in hot oven. Pour gravy over and serve hot. Yankee Sausage, Boston Style