Corn Beef

Four gal. of fresh water, 1/2 lb. of coarse brown sugar, 2 oz. of saltpetre, 7 lbs. of common salt.

Put 4 gal. of fresh water, 1/2 lb. of coarse brown sugar, 2 oz. saltpetre, 7 lbs. of common salt into a boiler, remove the scum as it rises, and, when well boiled, leave it to get cold. Put in the meat in the pickle, lay a cloth over it, and press the meat down with bricks or any weight.

Beef Cake (Cold Meat Cookery)

To each lb. of cold roast meat allow 1/4 lb. of bacon or ham, a little pepper and salt, 1 bunch of minced savory herbs, 2 eggs.

Have your meat underdone and mince very finely, add the bacon, which must also be well minced; mix together, stir in the herbs and bind with 2 eggs; make into square cakes about 1/2 inch thick, fry in hot dripping, drain on blotting paper, and serve with gravy poured round.

Beef Croquettes

One cupful cold beef, chopped fine, 1 cupful mashed potatoes, 2 table-spoonfuls finely minced parsley and 1 onion; season to taste; then add 1 well-beaten egg and mix thoroughly. Mould into balls, dip first in bread crumbs, then into beaten egg; fry in plenty of hot lard until a delicate brown. Eat very hot.

Bubble and Squeak (Cold Meat Cookery)

A few thin slices of cold boiled beef, a little butter, small cabbage, 1 sliced onion, pepper and salt to taste.

Fry the beef gently in the butter, place on a flat dish, and cover with fried greens. Savoys may be used. Boil until tender, press in colander, mince and then put in frying-pan with butter and sliced onion, and a little salt and pepper.

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.

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.

Beef Hash

Put 1 1/2 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.

Beef Omelet

Three lbs. of beefsteak, 3/4 lb. of suet, salt and pepper, a little sage, eggs, 6 Boston crackers.

Three lbs. of beefsteak, 3/4 lb. of suet, chopped fine; salt, pepper, and a little sage, 3 eggs, 6 Boston crackers rolled; make into a roll and baste.

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 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.