The Toronto Cook Book

Five pounds round of beef, half pound fat salt pork or bacon, six cloves, two bay leaves, two and a half tablespoons salt, one and a quarter teaspoons pepper, three or four tomatoes, one carrot, two onions, five gills vinegar, clove of garlic, sprig of thyme, a little parsley. Boil five or six hours. The Toronto Cook Book Stewed Beef Heart One beef heart, two medium-sized onions, sliced thin, two bay leaves, one head celery, chopped fine, or one level teaspoon celery seed, three tablespoons tomato catsup or half pound fresh or canned tomatoes, one pound potatoes, sliced thin, one pinch cayenne pepper, a little chopped parsley, butter or beef drippings the size of an egg. Beef Bouilli Take the piece of the round weighing four pounds. Tie into a neat shape with strong muslin, put into a large stewing pan and cover with boiling water. Stand over a moderate fire, skim carefully, and simmer forty-five minutes to every pound When meat is half done, add large teaspoon of salt and one carrot, one turnip and one onion sliced. Fifteen minutes before you dish it add two sliced potatoes. When done dish the meat. Rub together one tablespoon of suet and three tablespoons of flour, and stir them into the boiling stew. Season to taste and serve in a tureen, reserving enough vegetables to garnish the meat. To Stew Fresh Beef Four pounds fresh beef, free from bone, one pound potatoes, one pound fresh or canned tomatoes, half pound onions, quarter pound carrots, pepper and salt. Boil three hours. It is not necessary to use the choice parts of beef for a stew. Cut meat into pieces about two inches square; cut vegetables into small pieces; put the meat into a pot with enough cold water to cook it; add a tablespoon of salt. Cover closely; put the pot over the fire to simmer, skim carefully. When the stew has simmered for two hours put in the prepared vegetables; season with pepper and salt. Simmer one hour longer, stirring occasionally. When done serve in a hot dish. If it is desired to serve the potatoes whole, put them into the pot twenty or thirty minutes before the stew is cooked. If the water gets too low, replenish carefully with boiling water. If the liquor of the stew is not sufficiently thick, stir into it two tablespoons of blended browned flour. A bay leaf to every pound of meat may be put into the pot of cold water with the meat. Stew mutton, lamb, veal and fresh pork as above. The bones of mutton and veal, if small, need not be removed. Add thin slices of fat pork or bacon to a veal stew. The onions may be fried brown before they are put into the stew. Too much water is commonly used in making stews. They should be thick rather than thin. Meats, Fowl, Entrees, Gravies and Fillings 273 Meat Pie Chop pieces of beef, veal, or lamb, or all three, and make a layer in the bottom of baking-dish with thin slices of tomatoes, a very little onion; season nicely; add bits of butter and rolled soda biscuits; repeat this until the dish is nearly full, then pour a cup of water into it and cover with a crust made of one pint of flour, into which you have sifted four teaspoons of baking powder, butter size of an egg and sufficient water. Hamburg Steak With Broiled Tomatoes and Macaroni