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MEATS.

ACCOMPANIMENTS.

With roast beef, tomato sauce, grated horseradish, mustard, cranberry
sauce, pickles.

With roast pork, apple sauce and cranberry sauce.

With roast veal, tomato sauce, mushroom sauce, onion sauce, or lemon
sauce.

With roast mutton, currant jelly, caper sauce, bread sauce, onion
sauce.

With roast lamb, mint sauce, green peas.

TO BOIL MEATS.

For all meats allow from fifteen to twenty minutes for each pound.
Skim well.  All fresh meats are to be put into boiling water to cook;
salt meats into cold water.  Keep the water constantly boiling,
otherwise the meat will absorb the water.  Be sure to add boiling
water if more is needed.  The more gently meat boils the more tender
it will be.

TO BROIL MEATS.

In broiling all meats, you must remember that the surface should not
be cut or broken any more than is absolutely necessary; that the meat
should be exposed to a clear, quick fire, close enough to sear the
surface without burning, in order to confine all its juices; if it is
approached slowly to a poor fire, or seasoned before it is cooked, it
will be comparatively dry and tasteless, as both of these processes
are useful only to extract and waste those precious juices which
contain nearly all the nourishing properties of the meat.

BEEFSTEAK.

The chief secret in preparing the family steak lies in selection.
Like cooking the hare, you must first catch it.  Choose a thick cut
from the sirloin of a mature, well fatted beeve, avoiding any having
dark yellow fat.  Detach a portion of the narrow end and trim off any
adhering inner skin.  Place the steak upon a hot spider, and quickly
turn it.  Do this frequently and rapidly until it is thoroughly
seared, without burning.  It may now be cooked to any degree without
releasing the juices.  Serve upon a hot platter.  Pour over a scant
dressing of melted butter.  Season.  Whosoever partakes will never
become a vegetarian.

STUFFED BEEFSTEAK.

Take a flank or round steak and pound well; sprinkle with pepper and
salt.  Make a plain dressing; spread it on the steak; roll it up; tie
closely, and put in a skillet with a little water and a lump of butter
the size of an egg; cover closely and let it boil slowly one hour;
then let it brown in skillet, basting frequently.  When done, dredge a
little flour into the gravy, and pour over the meat.

TO FRY STEAK.

Have a nice tenderloin or porterhouse steak, one inch and half in
thickness, well hacked.  Over this sprinkle salt, pepper, and a little
flour.  Have ready a very hot spider.  Into this drop plenty of good,
sweet butter (a quarter of a pound is not too much); when thoroughly
melted, lay in the meat; turn frequently.  While cooking, make many
openings in the steak to allow the butter to pass through.  When done,
place on a hot platter and serve immediately.

BEEFSTEAK AND ONIONS.

Have a steak well hacked; over this sprinkle pepper, salt, and a
little flour.  Into a very hot spider drop one teaspoonful of lard;
when melted, lay in steak; pour over this two tablespoons boiling
water, and cover steak with four good-sized onions, sliced very thin.
Cover quickly and cook five minutes; then turn all over together, and
cook five minutes longer.  Care should be taken that the onions do not
turn.  Take up on hot platter; place onions on top of meat, and serve
immediately.

BEEFSTEAK AND MUSHROOMS.

Put the steak on to fry, with a little butter.  At the same time put
the mushrooms on in a different skillet, with the water from the can
and one-half cup extra; season with pepper and salt, and thicken with
a tablespoonful of flour.  Take the steak out, leaving the gravy, into
which put the mushrooms, cook for a few minutes, and pour all over the
steak.

BEEF LOAF.

Take three and one-half pounds of lean beef (raw), chopped; six
crackers, rolled fine; three well-beaten eggs, four tablespoonfuls of
cream, butter the size of an egg; salt and pepper to taste; mix all
together and make into a loaf.  Bake one and one-half hours.  Serve
cold in thin slices.

BEEF A LA MODE.

Take a round of beef, four or five inches thick, and for a piece
weighing five pounds soak a pound of white bread in cold water until
soft; turn off the water; mash the bread fine; then add a piece of
butter the size of an egg, half a teaspoonful each of salt, pepper,
and ground cloves, about half a nutmeg, two eggs, a tablespoonful of
flour, and a quarter of a pound of fresh pork, chopped very fine.
Gash the beef on both sides and fill with half the dressing.  Place in
a baking pan, with luke-warm water enough to cover it; cover the pan
and put into the oven to bake gently two hours; then cover the top
with the rest of the dressing, and put it back for another hour and
let it brown well.  On dishing up the meat, if the gravy is not thick
enough, stir in a little flour, and add a little butter.  It is a
favorite meat, eaten cold for suppers and luncheons.  When thus used,
remove the gravy.

FRIED LIVER.

Always use calf’s liver, cut in slices.  Pour boiling water over, and
let it stand fifteen minutes.  Fry some slices of breakfast bacon;
take out the bacon; roll the liver in either flour or corn meal, and
fry a delicate brown; sprinkle with salt and pepper.  Serve with gravy
if you like.

POTATO AND MEAT PIE.

Take mashed potatoes, seasoned with salt, pepper, and butter; line a
baking dish with it; lay upon this slices of cold meat (any kind),
with a little pepper, salt, catsup, and gravy; then another layer of
potatoes, another of meat, and so forth till pan is filled, having the
last a cover of potatoes.  Bake until thoroughly warmed.  Serve in the
dish in which it is cooked.

COLD MEAT TURNOVERS.

Roll out dough very thin; put in it, like a turn