Use any of the cheaper cuts of beef; put through the meat chopper with the salt pork, add crumbs, seasoning, and milk; mix well, shape into small flat cakes, roll in flour, and sauté slowly in beef drippings until brown, allowing ten minutes for each side. Remove meat to platter; add two tablespoons of flour to the fat in the pan, and stir until brown; add one-fourth teaspoon each of mustard, salt, and paprika, and one cup of boiling water. Stir until smooth, and pour around meat cakes. One teaspoon of grated onion may be added to meat.
130.—BEEF AND BACON CAKES
| 1 pound flank of beef | ½ cup water |
| 3 slices bacon | ¼ teaspoon salt |
| ¼ cup dried bread crumbs | Dash of cayenne |
Put meat and bacon through chopper; add crumbs, water, and seasonings; mix well, form into small flat cakes, and sauté in bacon fat.
131.—BEEF LOAF
| 2 pounds shoulder trimmings chopped | 1½ teaspoons salt |
| ¼ pound salt pork chopped | 3 common crackers rolled fine |
| ½ teaspoon pepper | 1 cup milk |
Mix in order given and bake in a deep pan about two hours in a slow oven. Serve hot with Tomato Sauce (see No. 203) or Creole Sauce (see No. 191), or serve cold, sliced. One teaspoon of poultry seasoning may be added if desired.
132.—CASSEROLE OF BEEF
| 1 pound of shoulder trimmings | 1 tablespoon pearl tapioca |
| 1 tablespoon flour | 1¼ teaspoons salt |
| 2 potatoes | ¼ teaspoon paprika |
| 1 carrot | 1 tablespoon tomato ketchup |
| 1 onion | Cold water |
Cut beef into inch pieces, sear quickly in hot frying pan, dredge with flour, and put into casserole; cut potatoes into cubes or balls; put carrot and onion through meat chopper; mix vegetables, and add to meat; add tapioca and seasonings, cover with cold water (a little of the water should be put into the frying pan to obtain all the flavor of the meat, and then added to the rest). Cover, and bake slowly two and a half hours. Any of the other cheaper cuts of meat may be used. Serve with spinach or cold slaw.