Stewed tripe and celery
Cut into inch pieces enough celery to make a cupful, and stew tender in salted, boiling water. Drain and set aside while you stew the tripe, first in water, then in milk, as in the recipe for tripe and oysters. Instead of adding the oysters to the thickened milk, stir in the stewed celery, and cook for a minute before serving.
BEEFSTEAK
Rub the hot gridiron with a bit of suet before you lay the steak upon it. The fire should be clear and hot, and yourself at leisure to watch and to turn quickly when the meat begins to drip. There are houses in which a flavor of creosote would seem to be inseparable from a broiled steak. Turn swiftly to keep the smoke from it, and the juices in. Try with the point of a keen knife at the end of ten minutes. If the center of the steak be ruddy, and not purple, and the outside of a fine brown, it is done. Remove to a hot platter, pepper and salt and butter well on both sides. Fit a close cover on the dish and set in the open oven for five minutes to draw the juices to the surface.
Beefsteak with onions
Cook as just directed. Have ready three tablespoonfuls of minced onions, cooked for five minutes in hot butter. They should be tender and clear, but not crisp. After the steak is dished spread the hot onion thickly over it, let it stand in the open oven, with a close cover over it, five minutes.
Chateaubriand steak
Broil a neatly-trimmed tenderloin steak, transfer to a hot dish, butter generously and cover with broiled mushrooms cut into quarters.
Hamburg steaks
Chop a pound of lean beef very fine, and stir into it a beaten egg, a teaspoonful of onion juice, salt and pepper to taste, and a pinch of mace. Mix well, mold into flat cakes, dredge with salted flour, set on the ice for an hour, roll again in flour, and sauté in good dripping or butter.