SPICED BEEF LOAF
Chop fine three pounds of beef and half a pound of suet. Add two eggs well-beaten, four tablespoonfuls of cream, a tablespoonful of butter, two tablespoonfuls of summer savory, a teaspoonful of salt, and a little red pepper. Add enough bread crumbs to make a stiff mixture. Shape into a loaf, rub with butter, dredge with flour, and bake, basting frequently. Cook for two hours or less and serve either hot or cold.
CANNELON OF BEEF
Chop very fine two pounds of the round of beef. Season with grated onion, lemon-peel, nutmeg, minced parsley, salt, pepper, melted butter, and a pinch of powdered sweet herbs. Mix with a beaten egg and shape into a loaf. Dredge with flour, roll in buttered paper, and bake for half an hour, basting with melted butter and the drippings. Remove the paper and serve with [Tomato Sauce].
FRICADELLES
Chop fine a pound of beef and a pound of sausage meat. Add a cupful of bread crumbs, two eggs well-beaten, two onions, finely chopped, and salt, pepper, and thyme to season. Mix thoroughly, shape into small flat cakes, sauté in hot fat, and serve with [Tomato Sauce].
SPICED ROUND OF BEEF
Put into a buttered saucepan six pounds of the round of beef, two cupfuls of canned tomatoes, three sliced onions, half a dozen cloves, a stick of cinnamon, and a pod of red pepper. Cover the meat with thin slices of salt pork and pour over half a cupful of vinegar and one cupful of water. Cover and cook in a moderate oven for five hours, seasoning with salt when half done. Take up the meat, strain and skim the cooking liquid, and thicken with flour browned in a little of the fat.
BEEF À LA MODE
Have four pounds of the round of beef thickly larded. Brown in butter and season with pepper. Add two bay-leaves, two cloves of garlic, two shallots, three onions, and a calf’s foot, split and cut into four pieces. Cover and cook slowly for two hours. Add two or three carrots cut into small pieces, and cook for an hour and a half longer. Ten minutes before serving, add two tablespoonfuls of claret. Arrange on a platter with the carrots around it and serve the gravy with it.