ROASTED BEEF HEART
Stuff the heart with highly seasoned crumbs, mixing with a beaten egg to bind. Season with salt and pepper, dredge with flour, and roast covered for an hour and a half, basting frequently with melted butter and water.
BEEF KIDNEY SAUTÉ
Chop an onion fine and fry brown in butter. Add a kidney which has been soaked for five minutes in boiling salted water and cut into squares. Cook for five minutes, sprinkle with flour, add a little stock, cook until the sauce is thick, and serve immediately, sprinkling with minced parsley.
STEWED BEEF KIDNEY
Cut the kidney into thin slices, season highly with pepper and salt, and brown in hot fat. Dredge with flour, add a little boiling stock or water, and when the sauce is smooth and thick, heat the kidneys in it. Season with minced parsley and serve.
BEEF À LA NEWPORT
Cut fine one cupful of dried beef and heat thoroughly with one cupful of canned tomatoes. Season with pepper, grated nutmeg, and chopped onion. Add half a cupful of grated cheese and three well-beaten eggs. Stir constantly until thick and smooth and serve on buttered toast.
DUTCH BEEF LOAF
Run twice through the meat-chopper a pound and a half of the round of beef and a quarter of a pound of fresh pork. Add half a cupful of stale bread crumbs soaked in stock or milk, half a cupful of canned tomatoes, and celery salt, minced parsley, salt, red pepper, and grated onion to season. Mix thoroughly, shape into a loaf, brush with beaten egg, sprinkle with crumbs, and bake, basting with melted butter and stock. Serve with [Tomato Sauce].