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Note — Much depends upon a good selection of beef. The fat in that grass-fed is whiter than corn-fed, that of the cow whiter than ox beef. Select that which is a clear cherry red after a cut has been taken off and exposed to the air a few moments. Ox beef is far prefer- able to cow beef, as being the sweeter and more juicy, and is also the most economical. Meat from oki or poorly-fed animals has a coarse, skinny fat and a dark red lean. To test beef, press into it with the finger. If the dent rises up quickly, it is fresh and prime; but if it disappears slowly, or remains, it is inferior. For roasts the sirloin and rib pieces are mostly used. For steaks the porterhouse and sirloin are the choicest. Rounds and rump steaks are usually tough; of the former select the inner half — they have the best flavor of any, and when well pounded before broiling are quite edible. A rib steak of fat beef — cut from between the ribs, or the ribs removed — is fine, tender and juicy. Fifteen minutes to the pound and fifteen minutes over, is the rule for roasts of beef, most people preferring it (as well as mutton) underdone. Less time is required to cook than for pork, veal or lamb, which must always be very well done to be palatable, and the rule for these is twenty minutes to the pound, and twenty minutes longer. For steaks: they are cut from half an inch to an inch and a half in thickness, and are broiled well or underdone, to fancy. Broiled steaks are far prefer- able to fried, when the means for cooking either way are equally con- venient. When fried they should as a rule be well cooked. Do not salt beef before or while cooking, as it draws out the juices, and which, in broiling especially, are

96. Roast Beef — Take a rib-piece or loin-roast of seven to eight pounds ; wipe it thoroughly all over, lay it in the roasting-pan and baste with melted butter ; put it in the well-heated stove oven, and while roasting baste it frequently with its ow# drippings, which will make it both brown and tender. If, when it is cooking fast, or the gravy is growing too brown, turn a glass of cooking wine into the bottom of the pan, and repeat this as often as the gravy cooks awTay. Such a roast needs about two hours' time to be properly done, and should be brown outside, but inside a little red. Twenty minutes less time to be used when desired quite rare. Season with salt and pepper ; squeeze a little lemon juice over it, and also turn the gravy upon it after skimming off all the fat.

97. Roast Beef with Yorkshire Pudding — Select a roast in size according to the number at table — a loin or rib-piece — and roast as in preceding recipe, care being used to baste without disturbing the pudding after it is put in. Make a Yorkshire pudding to eat with it as follows: For every pint of milk take three eggs, three cups flour, and a pinch of salt; stir to a smooth batter, and pour into the dripping-pan under the meat, half an hour before it is done.

98. Ragout of Beef— For six pounds of the round take half a dozen ripe tomatoes, cut up with two or three onions, in a vessel with a tight cover; add half a dozen cloves, a stick of cinnamon, and a little whole black pepper; cut gashes in the meat, into which stuff half a pound of fat salt pork cut in square bits; place the meat upon the other ingredients, and pour over them half a cup of vinegar and a cup of water; cover tightly, and bake in a moderate oven slowly for four or five hours, and when about done, salt to taste. When done take out the meat, strain the gravy through a colander, and thicken with flour.

99. Beef a la Mode — Into a piece of the rump cut deep openings with a sharp knife; put in pieces of pork cut into dice and previously rolled in pepper, salt, cloves and nutmeg. In an iron stew- pan lay pieces of pork, sliced lemon, sliced onions, one or two carrots, and a bay-leaf; lay the meat on and put over it a piece of bread-crust as large as the hand ; pour over all a half-pint wine and a little vinegar, and afterward an equal quantity of water or rich broth, until the meat is half covered; cover the dish tightly and cook until tender; take out, rub the gravy through a sieve, skim off all fat, add some sour cream, and then return to the stew-pan to cook ten minutes. If desired, the meat may be prepared some days before in a spiced vinegar or wine pickle.

100. Beefsteak, Broiled — Lay a thick tender steak upon a gridiron, well greased with butter or suet, over hot coals. When done on one side have ready a warmed platter with a little butter on it ; lay the steak, without pressing it, cooked side down, so that the juices which have gathered may run on the platter, then quickly place it upon the gridiron again and cook the other side. When done place upon the platter again, spread lightly with butter, season with salt and pepper, and keep warm for a few moments over steam, but not long enough for the butter to become oily. Serve on hot plates. Garnish with sprigs of parsley, fried potato or browned potato balls, placed around the platter.

101. Beefsteak, Sried — Never fry them when you have the means to broil them at hand. When you have not, the next best method is to heat a thin frying-pan quite hot, put in a steak previously hacked or pounded with an iron maul, let it remain a few moments, loosen it with a knife, and turn quickly several times ; repeat this, and when done put on a hot platter ; salt, pepper, and put over it bits of butter. When more than one, pile one on top of another, and cover with a hot. platter.

102. Beefsteak and Onions — Slice the onions thin and drop into cold water. Put a steak in the pan with a little suet. Skim out the onions and add to the steak, season with pepper and salt, cover tightly and put over the fire. When the juice of the onions has dried up and the steak has browned on one side, remove the onions, turn the steak, replace the onions, and fry till done.

103. Boiled Corned Beef— Soak over night if very salt, but if the beef is young and not too long corned this is not necessary. Pour

over it cold water enough to cover it well after washing off the salt The rule for boiling meats is generally twenty-five minutes to a pound, but corned beef should be placed on a part of the stove or range where it will simmer, not boil, for from four to six hours, according to size of the piece. If tough let it remain in the liquor until next day, and bring it to the boiling point just before serving. For briskets, or plate pieces, simmer until the bones are easily removed, fold over into a square or oblong piece, place a weight upon it to press, and set where it will become cold, which will give a firm solid piece to cut in slices. Save the liquor, boil it down, remove the fat, and season with pepper and sweet herbs. Pour over finely minced scraps or pieces of the beef, press the meat firmly into a mould, and place a close cover and weight upon it. When turned from the mould garnish with sprigs of parsley or celery, and serve with French mustard or pickles.

104. Corned Beef — Have especially corned by your butcher a piece of the round, after two to four steaks are taken off (according to size of the round) of about six inches in thickness ; corn three to four days, with rock salt, a little saltpetre and sugar in the pickle; wrap round it as tightly as possible several coils of strong cord; boil slowly for six to seven hours in a vessel large enough to suspend it.

If desired hot, then cut the wrapping and serve. Save the liquor in the pot, and what remains from dinner replace in it; let it stand over night, or longer, when all the liquor will be absorbed by the meat.

This process will ensure the meat both finely flavored and tender, surpassing tongue for cold lunches, tea or sandwiches. An invaluable recipe.

105. Pressed Corned Beef— After serving corned beef at din- ner, while yet warm, chop up fat and lean together, not necessarily very fine only so that fat and lean may be evenly mixed; stir in enough dry mustard to flavor it; put it in an oblong tapering baking-pan, and place over it (right side up) another of same size; put into this two or three flat irons for a weight and let stand over night. The next day it will turn out in a good loaf, from which nice slices can be cut.

106. Spiced Beef Relish — A pound of rare beef chopped very fine (if you have a sausage cutter put it through that), and three Boston crackers rolled and sifted ; add salt and pepper to taste, one table- spoon of table sauce and a pinch of sweet marjorum, and one tgg well beaten; work all together with the hands until thoroughly mixed; form into a loaf by pressing into a bowl, and turn out on a buttered tin; rub a little buttpr over it, and pour on a large cup of the juice of canned tomatoes ; set in the oven and bake three-quarters of an hour, basting frequently with the tomato. Serve the next day, cold.

107. Beef en Ragout — Cut one or two slices of salt pork into dice, and fry until brown; pour in a little stock or water, in which cook three or four potatoes cut in slices, a sprig of parsley, thyme, and a small bay-leaf, pepper and salt. Half an hour before serving, put in slices of cold roast beef, adding a dash of vinegar if you like.

108. Roast Beef and Tomato Sauce— Have ready on a platter nicely cut slices of cold roast beef, both rare and well done; make a tomato sauce as follows: Stew ten tomatoes, with three cloves, pepper and salt, for fifteen minutes (a sliced onion and a sprig or two of parsley may also be added if the flavor is desired) ; strain, put on the stove in a sauce-pan, with an egg-sized lump of butter and a table- spoon of flour previously rubbed together; stir all until smooth, and pour it hot over the beef. Let stand a few minutes before serving. Canned tomatoes may be used for the sauce.

109. Fricassee of Cold Roast Beef— Cut the beef into very thin slices, shred a handful of parsley very fine, cut a small onion into quarters, and put all together in a stewpan, with a small piece of butter and some strong soup stock ; season with salt and pepper, and simmer very gently fifteen minutes, then mix in the yelks of two eggs and a teaspoon Worcestershire sauce. Rub a hot dish with a clove of garlic, and turn the fricassee into it.

110. Stewed Beef — Take a slice of rump, pound till tender, lay in an iron kettle in which have been placed slices of pork and onions with a few pepper-corns; dredge with salt, and baste with melted butter; closely cover the kettle and place over a brisk fire, and when fried to a nice brown, add a pint of cooking wine and the same of good soup stock; stew until soft; take out the meat, skim off the fat, and add a tablespoon flour smoothly mixed with broth; add more broth gradually, strain and turn over the dish of meat. If the meat is previously placed in a spiced pickle for two or three days, it will much improve it.

111. Beef Pie — Line the sides of a pudding-dish with a puff paste, as directed (see Puddings and Pastry), lay in small slices of cold roast beef, pepper, salt, and then a few slices cold boiled potatoes. Proceed in same way until the dish is full; pour over it a cup of gravy, and the same quantity of stewed or canned tomato, cover over with the puff paste, putting a rim of it around edge of the dish, before putting on the cover. Bake half an hour.

112. Beef and Potato Pie — Cut cold roast beef or rare-done beefsteak into thin slices, and put a layer into a pie-dish; dredge in a little flour, salt and pepper, then peel and slice in one tomato with one tablespoon grated onion; put in another layer of beef and pour in enough gravy or soup stock to moisten it; have ready a large cupful of mashed potatoes, wet with enough milk to make it soft; spread this over the top of the pie and bake about twenty-five minutes. Just before taking up, rub a little butter over the top.

113. Beef Croquettes — One cup of lean beef, one of the fat, half a cup of cold boiled or fried ham, a piece of onion as large as a silver dollar, one teaspoon of salt, half a one of pepper, a pinch of sage, and a little grated lemon-peel; chop all as fine as possible, or put through a mincing machine; then heat with half a cup of stock or cold soup; add one egg well beaten. Mould into croquettes with the hand, roll in flour or fine bread crumbs, and fry in hot lard.

114. Corned Beef Hash — Chop cold corned beef, and to one cup of meat add two of cold boiled potatoes, chopped; mix in one tablespoon dry mustard and a little pepper; put an egg-sized piece of butter in a frying-pan and let it melt slowly, turning the pan so that it will be thoroughly buttered ; put in the hash, pressing it down smoothly all over the pan; moisten slightly with hot water and let cook, without stirring at all, until it begins to brown on the sides, which you can tell by pressing it back from the sides, when it will be done. Turn out on a hot platter bottom side up in a cake.

115. Beef Tongue Hash — Chop the heel of a cold boiled tongue and add twice as much cold boiled potato, with enough mustard to season it; put a piece of butter as large as an English walnut into a frying-pan; shake it as it melts, so that every part may be coated; put in the hash and press it down firmly, adding enough hot water to moisten. When it begins to cook press it away from the sides of the pan, so as to have it oval form, and as soon as browned turn out on a hot platter. Garnish with pickled beet.

116. Boiled Beef Tongue — Wash a fresh tongue and just cover it with water in the pot; put in a pint of salt and a small red pepper; add more water as it evaporates, so as to keep the tongue nearly covered until done — when it can be easily pierced with a fork; take it out, and if wanted soon, take off the skin and set it away to cool. If wanted for future use, do not peel it until it is required. A pint of salt will do for three tongues, if you have that number to boil; but do not fail to keep water enough in the pot to keep them covered while boiling. If salt tongues are used, soak them over night, of course omitting the salt when boiling. Or, after peeling a tongue, place it in a saucepan with one cup of water, half a cup vinegar, four tablespoons sugar, and cook until the liquor is evaporated.

117. Spiced Beef Tongue — Rub into each tongue a mixture made of half pound sugar, a piece of saltpeter size of a pea, and a tablespoon ground cloves; put it in a brine made of three-fourths pound of salt to two quarts of water, and keep covered. Pickle two weeks, then wash well, and dry with a cloth; roll out a thin paste made of flour and water, smear it all over the tongue, and place in a pan to bake slowly; baste well with lard and hot water; when done, scrape off the paste and skin.

118. Broiled Calves' Liver — Take a fine fresh liver of a calf two to three months' old; wash and slice about one-fourth inch thick; grease a wire gridiron and broil crisp or well done, according to taste, frequently turning, but never rare or under done. Take up and well butter both sides on a hot platter, and serve hot. Has somewhat the flavor of the breast of a broiled prairie chicken.

119. Fried Liver, Breaded — Cut in thin slices and place on a platter; pour over it boiling water, which immediately turn off (this removes any strong taste from beef's liver) ; have ready in the pan some hot lard or beef drippings, or both; dredge the liver with rolled crackers or dry bread crumbs rolled fine and seasoned with salt and

pepper; place in the pan, cover, and fry slowly until both sides are dark brown. Should be an hour in cooking, as it is better cooked slowly.

; 120. Fried Tripe — Take good fat honey-comb tripe, partly dry it with a cloth, dredge with flour or dip in egg and roll in fine cracker crumbs; fry in hot butter or other fat until a delicate brown on both sides; lay it on a platter, and make a gravy in the pan by adding a little vinegar to it, which pour over the tripe.

121. Fried Tripe — Make a batter by mixing gradually one cup of flour with one of sweet milk, adding a well-beaten tgg and a little salt; drain the tripe, dip in the batter, and fry in hot lard or fat.

122. Fricasseed Tripe — Cut the tripe in narrow strips, put it in a little water or milk, add a good piece of butter, previously rolled in flour; season with pepper and a little salt; let it simmer slowly for some considerable time. Serve in a deep dish, and garnish with pars- ley chopped fine and sprinkled on top.

123. Chipolata — Slice a small onion with a tablespoon of hot butter; when fried brown, pour in a cup of cold beef or tomato soup; add one sprig of thyme, one of parsley, and a bay-leaf, with salt and pepper; when it boils, stir in a thickening of one heaping teaspoon flour, wet with cold water; add a little caramel (see Confectionery and Cake), and just before serving put thin slices of cold roast beef into the gravy and let them heat through. Pour on a dish, and garnish with stoned olives, parsley or celery, according to fancy.

124. Potted Beef — From what remains of a roast of beef re- move all the bone and gristle; chop it fine and season with salt and a very little Cayenne pepper, also a pinch of cloves, mace and sage; boil down a little rich soup stock — with a bit of onion in it if the flavor is desired — sufficiently to form quite a hard, strong jelly when cold; while the stock is hot moisten the meat with it, and press into an earthen pot or jar; place it in a pan of hot water, and bake two hours; then put it in a cool place for use.

125. Staffordshire Beefsteak — Beat the steak a little with a rolling pin; flour and season; then fry with a sliced onion to a fine light brown; lay the steak into a stew pan, and pour as much boiling water over as will serve for sauce; stew very gently half an hour and add a spoonful of catsup before serving.

126. Stewed Chipped Beef— Heat milk and water (about half of each), and thicken with a beaten egg and a little flour; when nicely boiled, add the beef, either chipped or sliced as thin as possible, and almost immediately remove from the fire, as the less it is cooked the better; if the beef is very salt, it will need freshening in a little hot water before going into the gravy, but if not it will season it just right.

127. Courtland Beef — Mince some cold and rare roast beef including the fat; put in a small stew pan, rubbed with a clove of garlic, a little water, half a small onton, pepper and salt, and boil it until the onion is quite soft, then add the minced beef with some of its gravy,

and stew gently but do not let it boil; prepare toasted bread cut in small triangular pieces and lay around the edge of a hot dish; add a little vinegar to the stew and pour over it.

128. Filet de Bceuf Chateaubriand — Take a large or double tenderloin steak and broil it; have some parisienne potatoes (see Pota- toes a la Parisienne), saute with butter, which put around the dish; melt some butter in a sauce-pan, sprinkle in a little chopped parsley; add the juice of half a lemon; mix all thoroughly and pour it over the steak. — ■ Edward Mehl, Chef de Cuisine \ Gilsey House, New York.

129. Beef Cakes — Chop up some rare done roast beef with a little fat ham or bacon; season with pepper, salt and a little onion; mix, and make into small cakes and fry them until brown; make a gravy of soup stock, or the beef gravy which was left, thickened with browned flour. <&>

130. Rounds of Beef— Roasted — Take a whole round of young ox beef, weighing forty to sixty pounds (according to number for which it is to be used), neatly remove the bone and trim off all gristle or superfluous fat. Wrap, around it in several coils, commencing at the top and winding downward, some stout cord half as large as a pencil, draw tight and tie. Bake it in a moderate oven (a brick oven is the best) from six to eight hours, according to size, or about an hour to each ten pounds ; baste it frequently with drippings and turn it over twice during the time. Test it with a long skewrer or steel and when quite tender to the centre, it is done. Rub lightly over with salt and set away in a cool dry place with the wrapping left on until required for use. It should be dark brown outside and moderately rare within. Is fine for picnics or other large assemblies,

131. Hamburger Steak — Take a pound of flank or round steak, without any fat, and chop medium fine, also chop an onion quite fine and mix well with the meat ; season with a little red and black pepper mixed together in proportions of one quarter of red pepper only, and fry in a little butter or lard, the latter being preferable; fry browTn or a little underdone, according to taste, and as the bottom will be the most browned when served turn it out bottom side up on the platter. Gar- nish with celery top around the edge of the platter, and two or three slices of lemon on top of the meat. Some make it into small flat cakes or balls before frying. — Burkey 6° Milan, 154 and 136 S. Clark street, Chicago.

132. Hamburg Steak — Mince, but not too fine, some round steak, and mix with it an onion chopped fine, a little cayenne, black pepper and salt. (Some add a little currie powder, or add part of a red pepper pod, if desired hot.) When well mixed, fry in a little lard or clear drippings; when well done, dish on a small platter, and set in the oven long enough to brown over the top. Garnish with small sprigs of celery top.

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