Beef A La Mode

Take a piece of meat, cross-rib is best, put a slice of bacon or some lard in the bottom of pot, then the meat, and fill up with water till the meat is covered; then take two onions, some pepper-corns, cloves, bay leaves, one carrot and a crust of brown bread, salt and some vinegar;put all this in over the beef, keep the pot well covered; fill up with more hot water if it boils down, and let it boil three hours; then burn a tablespoonful of Albers flour, with some butter, a nice brown, thin with the gravy and let it boil up once more with the meat; then put the beef in a deep dish and strain the gravy over it; add more vinegar to taste; serve with fried potatoes and red cabbage.

Braised Beef

Wipe and trim six pounds round or rump of beef without bone. Sear brown on all sides in very hot frying-pan over hot fire. In braising pan or iron kettle put layers of sliced onions, turnips and carrots, sweet herbs, one teaspoonful of salt, one-half teaspoonful of pepper; on this lay meat, add pint boiling water (or water and stewed tomatoes). Cover closely and cook four hours in moderate oven. If water evaporates rapidly, add more. Put meat on hot platter. Strain, thicken and season gravy. The vegetables may be served separately if desired.

Corned Beef

Should be cooked in plenty of cold water brought slowly to a boil; if very salt, the meat should be soaked over night; but if young and not too strongly brined this will not be necessary. It 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 in the pot, and if any of the meat remains after the first meal, return it and let it stand over night in the liquor, so that it may absorb it. If no meat remains to be returned to the liquor, the latter will make a good soup for next day's dinner, if the beef was not too salt.

Beef Steak Pie - French Style

Take a nice piece of beef, rump or sirloin, cut in small slices; slice also a little raw ham; put both in a frying-pan, with some butter and small quantity chopped onions; let them simmer together a short time on the fire or in the oven; add a little Albers flour and enough stock to make sauce; salt, pepper, chopped parsley and Worcestershire sauce; add some sliced potatoes, and cook together twenty minutes; put this into a pie-dish, with a few slices of hard-boiled eggs on top, and cover with a layer of common paste. Bake from fifteen to twenty minutes in a well-heated oven. All dark-meat pie can be treated precisely in the same way.

Spiced Beef

Four pounds of round of beef chopped fine; take from it all fat; add to it 3 dozen small crackers rolled fine, 4 eggs, cup of milk, tablespoon mace, 2 black pepper, 1 melted butter; mix well, put in pan that it will just fill, packing it well; baste with butter and water, and bake two hours in a slow oven.

Roast Beef With Yorkshire Pudding

Have your meat ready for roasting on Saturday, always. Roast upon a grating of several clean sticks (not pine) laid over the dripping pan. Dash a cup of boiling water over the beef when it goes into the oven; baste often, and see that the fat does not scorch. About three-quarters of an hour before it is done, mix the pudding.

Yorkshire Pudding

One pint of milk, four eggs, whites and yolks beaten separately, two cups of Albers flour (prepared Hour is best), one teaspoonful of salt. Use less Albers flour if the batter grows too stiff. Mix quickly; pour off the fat from the top of the gravy in the dripping pan, leaving just enough to prevent pudding from sticking to the bottom. Pour in the batter and continue to roast the beef, letting the drippings fall upon the pudding below. The oven should be brisk by this time. Baste the meat with the gravy you have taken out to make room for the batter. In serving, cut the pudding into squares and lay about the meat in the dish.