Take three and one-half pounds of lean beef (raw), chopped; six crackers, rolled fine; three well-beaten eggs, four tablespoonfuls of cream, butter the size of an egg; salt and pepper to taste; mix all together and make into a loaf. Bake one and one-half hours. Serve cold in thin slices.
BEEF A LA MODE. ALICE TURNEY THOMPSON.
Take a round of beef, four or five inches thick, and for a piece weighing five pounds soak a pound of white bread in cold water until soft; turn off the water; mash the bread fine; then add a piece of butter the size of an egg, half a teaspoonful each of salt, pepper, and ground cloves, about half a nutmeg, two eggs, a tablespoonful of flour, and a quarter of a pound of fresh pork, chopped very fine. Gash the beef on both sides and fill with half the dressing. Place in a baking pan, with luke-warm water enough to cover it; cover the pan and put into the oven to bake gently two hours; then cover the top with the rest of the dressing, and put it back for another hour and let it brown well. On dishing up the meat, if the gravy is not thick enough, stir in a little flour, and add a little butter. It is a favorite meat, eaten cold for suppers and luncheons. When thus used, remove the gravy.
FRIED LIVER.
Always use calf's liver, cut in slices. Pour boiling water over, and let it stand fifteen minutes. Fry some slices of breakfast bacon; take out the bacon; roll the liver in either flour or corn meal, and fry a delicate brown; sprinkle with salt and pepper. Serve with gravy if you like.
POTATO AND MEAT PIE.
Take mashed potatoes, seasoned with salt, pepper, and butter; line a baking dish with it; lay upon this slices of cold meat (any kind), with a little pepper, salt, catsup, and gravy; then another layer of potatoes, another of meat, and so forth till pan is filled, having the last a cover of potatoes. Bake until thoroughly warmed. Serve in the dish in which it is cooked.
COLD MEAT TURNOVERS. MRS. A. B.
Roll out dough very thin; put in it, like a turnover, cold meat, chopped fine, and seasoned with pepper, salt, catsup, and sweet herbs. Make into small turnovers, and fry in lard until the dough is well cooked.