Pigs In Blankets

One and one-half pounds of lean beef (any cheap cut, but preferably the round), cut in pieces three by four inches, sprinkle with salt and pepper. Cover one side with finely minced onion, add one piece of bacon, then roll and fasten together securely with tooth picks or tie with cord. Brown in a very hot frying pan, in which has been melted a little lard or bacon fat; then pour in boiling water till it about covers the meat. Cover the frying pan and cook slowly about two hours; when meat is "tender, thicken gravy with a little flour.

Hamburg Steak

One pound of lean meat (any cheap cut will do); have it put through the meat grinder once. Season with salt, pepper, a little nutmeg, and one tablespoon of lemon juice; form into round, flat cakes, and brown quickly in hot frying pan. When brown, put them in a paper bag. Peel ten medium size onions, add four tablespoons of fat in pan in which the meat was browned, then add the onions and brown them quickly. Season with salt and pepper, then pour in paper bag on top of meat and cook in moderate oven about half an hour.

Smothered Beef, Or Pot Roast

Four to six pounds from the rump, the vein or the round. Wipe with a clean, wet cloth. Sear all over by placing in a hot frying pan and turning till all the surface is browned. Put in a kettle with one cup of water, and place it where it will keep just below the boiling point. Do not let the water boil entirely away, but add only enough to keep the meat from burning. Have the cover fitting closely to keep the steam in. Cook until very tender, but do not let it break Serve hot or cold.

The best method of cooking this roast is either in an old-fashioned iron vessel or in a large casserole, in which case it can be cooked in the oven instead of on top of stove. The addition of one onion will greatly improve the flavor.

Meat Souffle

2 tbsp. butter.

2 tbsp. flour.

2 c. milk.

2 c. ground meat (any kind, or a combination of different kinds).

1/2 c. fresh bread crumbs.

3 eggs.

2 tsp. salt.

1/8 tsp. pepper.

1 tsp. chopped parsley.

1/4 tsp. celery salt.

Melt butter, add flour, then milk, and cook till thick, add bread crumbs. Remove from fire and add slowly the beaten yolk of eggs, then add all the seasoning and the meat. Set aside till cool, then fold in the beaten whites of eggs. Pour into a deep buttered baking dish and bake in a moderate oven for thirty minutes. Serve hot.

Roast Beef

The choicest pieces for roasting are from the rump and the loin. The first five ribs in the fore-quarter are also roasted; the first two ribs make a very good roast, particularly when the beef is of first quality. The chuck ribs are often roasted, but unless the meat is much better than the average, it is likely to prove unsatisfactory. The tenderloin is often removed whole (or divided, when the rump is separated from the loin) and cooked as a roast. Being dry and without flavor, it is usually larded and served with a rich, high-flavored sauce.

Let the meat to be roasted, skewered, or tied in a compact form, rest on a rack in a dripping-pan, skin side down; dredge with flour and sear over the outside in a hot oven, then add salt and pepper and drippings and cook at a low temperature until done basting the melted fat in the pan over the meat, every ten minutes. After a time turn the roast, to brown the skin side. When properly cooked, the outside fat is crisp and rolled.