Kidney Stew

3 Kidneys.

3 Tablespoons Butter.

1 Teaspoon Chopped Onions 1 Cup Brown Gravy.

Barley Flour 1/2 Lemon.

Toast.

Salt, Pepper, Mace.

Cut kidneys lengthwise, wash well, dry, and wipe carefully. Warm the butter and put in with the kidneys before really hot; add a little mace, salt and pepper to taste, the onion and gravy. Simmer all together closely covered about ten minutes. Add the lemon juice and a little grated peel. Serve on hot toast. Thicken the gravy with barley flour, and pour over.

Fried Brains

1 Calf's Brain.

1 Egg (beaten) Cornmeal, Butter, Parsley.

Soak brain in cold water, then scald for just a second. Dip in the egg and corn meal and fry on both sides, a light brown, in butter substitute; garnish with parsley and serve hot.

Irish Stew

2 Pounds Round Steak or Mutton Chops 6 Potatoes.

2 Turnips.

4 Onions.

3/4 Quart Water.

Place meat in stew pan, add vegetables, pour in cold water; cover closely, let stew gently till vegetables are ready to mash, and the greater part of gravy is absorbed. Serve hot.

Boiled Beef Tongue

3 Fresh Tongues 1 Cup Salt.

Clean and place in kettle with just enough water to cover; add salt; add water as it evaporates, so as to keep the tongues covered until they are done - when they may be easily pierced with a fork.

If they are to be served at once, remove the skin. Do not peel until needed.

Soak salt tongues over night and omit salt in boiling.

Beef Heart Stuffed

1 Heart.

2 Tablespoons Barley Flour 1 Sliced Onion.

1 Stalk Celery, Chopped Fine Pepper, Salt, Butter.

Wash thoroughly, cut into 1/2 inch dice, put in a saucepan with water to cover; remove scum. When nearly-done, add other ingredients. Stew until meat is very tender. Stir the barley flour with a little water and thicken the whole; boil up and serve.

Beef Timbales

1 Pint Left-over Meat.

1 Teaspoon Salt.

1/8 Teaspoon Pepper 1/2 Cup Stock or Water.

2 Tablespoons Bread Crumbs.

1 Tablespoon Butter.

2 Eggs Tomato Sauce.

Free meat from fat and gristle; put through meat chopper, cutting fine; season with salt and pepper. Put the stock, bread crumbs and water together in a saucepan over the simmering burner; when hot add the meat. Take from the fire and add the eggs, well beaten. Put mixture in greased custard cups; stand in baking pan half filled with hot water. Bake in moderate oven twenty minutes. Serve with the tomato sauce.

Fried Tripe

Tripe.

1 Egg Milk.

4 Tablespoons Barley Flour Salt Pork.

Wash in warm water, cut in three-inch squares. Make a batter of the egg, milk and flour; try out the pork. Dip tripe in the batter and fry a light brown.

Tripe Stew

3 Pounds Boiled Tripe.

2 Tablespoons Lard 1 Tablespoon Butter 1 Cup Greens.

6 Large Potatoes.

3 Onions 3 Cloves.

3 Garlic Cloves.

1 Quart Tomatoes Few Dried Mushrooms.

Melt lard and butter in a stew kettle; add the onions, cloves, garlic, greens and parsley, all chopped fine. Strain tomatoes and add with the mushrooms. Add the boiled tripe, cut in thin strips. Add boiling water if too dry. Serve hot.

Hash

Cold Left-over Beef Cold Boiled Potatoes Salt and Pepper.

Chop very fine, season, add a little warm water. Put in frying pan and cook slowly about twenty minutes.

Beef A La Mode

Cross Rib of Beef 2 Onions.

Pepper Corns.

1 Carrot Bay Leaves Cloves, Salt, Vinegar Crust of Brown Bread.

2 Tablespoons Barley Flour Butter Substitute.

Put some drippings in bottom of pot, then the meat; cover with water. Put in the onions, pepper corns, cloves, bay leaves, carrot, bread crust, salt and a little vinegar. Keep the pot well covered; fill up with more hot water if it boils down. Let boil three hours, then blend the flour with butter substitute a nice brown; thin with gravy and let it boil up once more with the meat. Put the beef in a deep dish and strain the gravy over it. Add vinegar to taste. Serve with fried potatoes and red cabbage.

Braised Beef

6 Pounds Round or Rump Beef (no bone) 1 Teaspoon Salt 1/2 Teaspoon Pepper.

Onions, carrots, turnips, sweet herbs. Wipe and trim beef. Sear brown on all sides in very hot frying pan. In braising pan or iron kettle put the vegetables in layers, with the seasoning. Lay on the meat; add pint of boiling water. Cover closely and cook four hours in moderate oven. Add water if it evaporates. Put meat on hot platter, strain, thicken and season gravy. Vegetables may be served separately if desired.

Corned Beef

Should-be cooked in plenty of water brought slowly to a boil. If very salt should be soaked over night. Should be cooked long enough to make tender, so that in a brisket or plate piece the bones may be readily removed.

Preserve the liquor and return unused meat to it and let stand over night to absorb it.

The liquor will make good soup if not too salt.