The Toronto Cook Book

Take cold beef, veal or any other meat — the more variety the better — hash it fine, and mix it with two eggs, a little grated onion, melted butter, two pulverized soda biscuits, pepper, salt; form into balls and fry in butter. Serve with drawn butter flavored with lemon. Spiced Beef. To serve hot Fry three or four slices of pork a light brown, then lay in the beef (the round is good for this purpose) in one piece; let it brown a little on both sides, then cover it with water, and let it stew over a moderate fire four or five hours in a covered kettle; add water when it boils away to make gravy. About half an hour before it is done salt and pepper it to taste ; add one teaspoon of sweet marjoram and, if agreeable, half an onion sliced. Pour the gravy over the beef when serving it. Meats, Fowl, Entrees, Gravies and Fillings 283 Spiced Beef Five pounds of the shank boiled five hours with celery seed; drain off the gelatine then, and chop the meat very fine; add pepper and salt to taste, and put it into a cloth, on the platter; cover it with the cloth and press it. Tongue Wash a fresh tongue and skewer tip to root. Cook till tender in boiling salted water, remove skin; trim, pour white sauce over and serve hot; or serve cold with a salad dressing; or tie in good shape; pour over a little jelly in a mould; when cool lay in the cold tongue and add a little more jelly. Smoked tongues may be put in cold water and when the water boils pour off and put on again in cold water. Boil until tender, about two hours. Boiled Fresh Beef Tongue Soak the tongue one hour in cold water; rinse in fresh cold water; put it into a pot of cold water enough to cover it; add two tablespoons of salt and two bay leaves; cover; boil slowly; turn the tongue once or twice; remove the scum as it rises; boil until so tender that a broom straw will easily penetrate it. If necessary to replemish, use boiling water. When cold enough to handle, peel off the thick skin carefully; serve hot or cold. If to be eaten cold, let the tongue remain in the liquor until cold. A boiled tongue, after it is peeled, may be prepared according to the following directions: Put a piece of butter or beef dripping the size of an egg into a pot and brown it slightly; move it about so as to melt it as fast as possible and prevent it blackening; put the tongue into the browned butter or dripping, turn it over quickly until both sides are slightly browned; add about a pint of stock or gravy, two or three whole cloves, two medium-sized onions parboiled and sliced, and a seasoning of pepper and salt; cover; simmer from a half to three-quarters of an hour; take up the tongue, put it on a dish and set it aside to keep warm; thicken the gravy with blended browned flour, let it boil up at once, pour it over the tongue, and serve. Pressed Beef Boil until tender a beef shank, chop fine, and season highly with salt, pepper, or any other seasoning desired. Boil down liquor and pour over meat. Press in a mould and when cold cut in slices. 284 The Toronto Cook Book Corned Beef and Cabbage