DRIED BEEF

The most common way of serving dried or smoked beef is to shave it into thin slices or chips, raw; but a more savory relish may be mace of it with little trouble. Put the slices of uncooked beef into a frying pan with just enough boiling water to cover them; set them over the fire for ten minutes, drain off all the water, and with

80 THE BREADMAKER’S COOKING LESSONS.

a knife and fork cut the meat into small bits. Return to the pan, which should be hot, with a tablespoonful of butter and a little pepper. Have ready some well- beaten eggs, allowing four to a half-pound of beef; stir them into the pan with the minced meat, and toss and stir the mixture for about two minutes. Send to table in a covered dish. STEWED BEEF.

One tablespoonful of butter, two sliced onions, twelve whole cloves, allspice, one-half teaspoonful of salt, one- quarter teaspoonful of black pepper, one pint of cold water, two or three pounds of tender beef, a little flour. In a stew-pan place a large tablespoonful of butter, in which fry until quite brown two sliced onions add- ing, while cooking, twelve whole cloves; ditto allspice ; half a teaspoonful of salt, and half that quantity of black pepper; take from the fire, pour in a pint of cold water, wherein lay two or three pounds of tender lean beef cut in small, thick pieces; cover closely, and let all stew gently two hours, adding, just before serving, a little flour thickening.

BEEF SAUSAGES,

To every pound of suet allow two pounds of lean beef, seasoning to taste, a little mixed spice. Chop the suet finely, taking care that there is no skin with it, add pepper, salt and spices; mix well together, form into flat cakes and fry brown.

ROAST BULLOCK’S HEART

One bullock’s heart, a quarter pound of suet, six ounces of bread crumbs, a quarter pint of milk, one tablespoonful of chopped parsley, one dessertspoonful of chopped mixed herbs, a quarter pound of dripping or butter, one pint of gravy or beef-tea, For the sauce-—~

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ANIMAL FOOD. 81

pepper, butter the size of an egg, a large spoonful of mushroom catsup. Wash the heart in salt water, tak- ing care to remove all the blood; wash in a second water and dry with a clean cloth; be careful to dry it thoroughly; chop the suet as finely as possible, mix with some bread-crumbs the suet, parsley, herbs, salt and pepper; lastly put in the milk, then proceed to fill all the cavities of the heart with the stuffing; take a piece of paper, grease it well with butter or dripping, place this over the cavities and tie it on tightly with string; put one ounce of dripping into the pan, and baste the heart occasionally; when the gravy boils, cut up the onion, sprinkling with pepper and salt, and add to the gravy; allow it to stew gently until about five minutes before the heart is done; skim occasionally; when done strain the liquor; into another saucepan put the butter, and allow it to melt a minute or two; then add the flour and mix smoothly together; then pour in slowly the iiquor, stirring until it boils and thickens. Then dish up, remove paper, and add to the sauce the mushroom catsup. Immediately pour this sauce round the heart and serve.