The white ribbon cook book

Stuffed Steak — Take a good-sized steak — either round or flank will do — slash until tender. Have ready a dressing made of bread crumbs well seasoned, with bits of butter and onion or 64 White Ribbon Cook Book. parsley chopped through it. Spread the steak with this, roll and tie firmly. Brown 3 tablespoonfuls of flour in your pan, work in a little butter and thin with cold water. Put the steak in the pan, and baste frequently as it bakes in a moderate oven. Beef Omelet — Three lbs. of beefsteak, ^ lb. of suet, salt and pepper, a little sage, eggs, 6 Boston crackers. Three lbs. of beefsteak, ^ lb. of suet, chopped fine; salt, pepper, and a little sage, 3 eggs, 6 Boston crackers rolled; make into a roll and baste. Beef (Stewed) — One tablespoonful of butter, 2 sliced onions, 12 whole cloves, allspice, 3^ teaspoonful salt, ^ teaspoonful of black pepper, 1 pt. of cold water, 2 or 3 lbs. of tender beef, a little flour, a few sprigs of sweet basil. In a stewpan place a large tablespoonful of butter, in which fry until quite brown two sliced onions, adding, while cooking, 12 whole cloves; ditto allspice; 3^ teaspoonful of salt, and half that quantity of black pepper; take from the fire, pour 1 pt. of cold water, wherein lay 2 or 3 lbs. of tender lean beef cut in small, thick pieces; cover closely, and let all stew gently 2 hours, adding, just before serving, a little flour thickening. A few sprigs of sweet basil is an improvement. Irish Stew — Cut three pounds of the neck of beef into small pieces, put in a saucepan and cover with half a gallon of boiling water, add a teaspoonful of salt, 2 sliced onions and 3 or 4 pepper-corns, and simmer gently for 3 hours. Pare and quarter half a dozen potatoes, add to the meat, and cook half an hour longer; thicken with the beaten yolk of an egg and a tablespoonful of butter rolled in flour. Meats, 65 Hamburg Steak — This is a nice way to cook Hamburg steak: Chop fine 1 pound of round steak, add 2 small onions, chopped fine, and pepper and salt to taste. Flour your hands, take two tablespoonful of the mixture and make into small, flat cakes- Have a large lump of butter very hot in your frying-pan, drop in the cakes and fry brown on either side. Some people make a gravy by adding a couple teaspoonfuls of flour to the butter in the pan, stirring in half a pint of cold water, with salt and pepper, and letting it boil up. Hash — Put 1}/^ teacups of boiling water into a saucepan, and make a thin paste with a teaspoonful of flour and a tablespoonful of water. Stir and boil it for 3 minutes. Add half a teaspoonful of black pepper, rather more of salt, and 1 tablespoonful of butter. Chop cold beef into fine hash, removing all tough, gristly pieces; put the meat into a tin pan; pour over it the gravy above mentioned, and let it heat ten minutes or so, but not cook. If preferred, add equal quantity of chopped boiled potatoes, and if you have the gravy of yesterday's dinner, you may use it instead of the made gravy, and you will need less pepper and salt and butter.