Pounded Beef

Boil a shin of twelve pounds of meat until it tails readily from the bone; pick it to pieces; mash gristle and all very fine; pick out all the hard bits. Set the liquor away; when cool take off all the fat; boil the liquor down to a pint and a half. Then return the meat to it, while hot; add pepper and salt and any spice you choose. Let it boil a few times, stirring all the while. Put into a mould or deep dish to cool. Use cold and cut in thin slices for tea, or warm it for breakfast

Pressed Beef

Cure a piece of brisket, with salt and pulverized saltpetre for five days; boil gently until tender; press until perfectly cold.

Beef Tongue

If it is corned, it should be soaked for twenty-four hours before boiling. It will require from three to four hours, according to size. The skin should always be removed as soon as it is taken from the pot. An economical method is to lay the tongue, as soon as the skin is removed, in a jar, coiled up, with the tip outside the root, and a weight upon it. When it is cold, loosen the sides with a knife, and turn it out. The slices being cut horizontally all round, the fat and lean will go together.

Savory Beef

Take a shin of beef from the hind quarter, saw it into four pieces, put it into a pot, and boil it until the meat and gristle drop from the bones; chop the meat very fine, put it in a dish, and season it with a little salt, pepper, clove, and sage, to your taste; pour in the liquor in which the meat was boiled, and place it away to harden. Cut in slices and eat cold.

Scrambled Eggs With Beef

Dried beef chipped very fine; put butter and lard into a skillet, and, when hot, put in the beef; heat for a few minutes, stirring, to prevent burning; break up some eggs into a bowl; season and stir in, and cook a few minutes.

Yorkshire Pudding To Serve With Roast Beef

Three eggs well beaten, to which add nine tablespoonfuls of flour, a small teaspoonful of salt, and beat up with milk until about the consistency of thick cream. This batter pour into a pan in which the beef has been roasted, having enough grease (which must be hot) to bake it. Bake in a quick oven.

Beefsteak Smothered With Onions

Put in the skillet a little lard and the steak; peel and slice the onions, and lay them over the meat till the skillet is full; season with pepper and salt, cover tightly and place over the fire. After the juice of the onions has boiled away and the meat begins to fry, remove the onions, turn the meat to brown on the other side, then replace the onions as before, being careful that they do not burn.

Chopped Steak

Take a sirloin steak raw, remove the bone and all gristle or stringy pieces, and chop until a perfect mince; season with salt and pepper; make into large flat cake about one-half of an inch thick; put into a skillet a good-sized piece of butter, and when quite hot put in the steak, and fry brown on both sides. Make a little gravy in the skillet, and pour over the meat This is a nice way to use the ends from tenderloin steaks. The meat can not be chopped too fine.

Stuffed Beefsteak

Take a rump steak about an inch thick; make a stuffing of bread, herbs, etc., and spread it over the steak. Boll it up, and with a needle and coarse thread sew it together. Lay it in an iron pot on one or two wooden skewers, and put in water just sufficient to cover it. Let it stew slowly for two hours - longer if the beef is tough; serve it in a dish with the gravy turned over it. To be carved crosswise, in slices, through beef and stuffing.

Beefsteak With Oysters

Broil a sirloin or tenderloin steak: season; take one quart of oysters; drain off all the liquor, put them into the stew-pan with half of a small cupful of butter, or less butter and a little sweet cream, salt and pepper enough to season; let them boil, and turn them over the steak on the platter. Oysters broiled and laid on the steak are very nice.