Broiled beefsteak.
Grease meat and place on top of stove to cook. Turn frequently until done, well done, or rare, as desired. Salt and pepper and add a little butter on top. Cover steak and put away.
Beefsteak and onions (for 20 men).
Take 8 pounds beef, cut in steaks ½ inch thick. Put a frying pan on stove with a little grease and fry about 20 minutes, or till done. After the steaks are dished up, put the onions in the hot grease and let fry 15 minutes, or till done. Onions served on top of beefsteaks.
Hamburger steak (for 20 men).
Take 5 pounds raw beef, ground or chopped, 2 pounds onions, season with salt and pepper. Mix all together and roll out in round balls of 2 or 3 ounces, and either put in oven and bake, or fry like doughnuts in deep hot pot. Serve.
Stewed beef (for 20 men).
Take 8 pounds raw beef or cooked beef, cut in strips about 2 inches long, put in bake pan, pour over 5 quarts of beef stock, 2 ounces onions chopped, ½ bunch parsley, salt and pepper to taste, thicken with ½ pound flour mixt in about 1 pint water, 2 tablespoonfuls burnt sugar, to color the mixture, and let simmer on the stove for about 2 hours, or till done.
Beef stew with dumplings.
Take 5 pounds raw beef, cut into pieces 1 inch square, 5 pounds potatoes diced about 1 inch square, 1 can tomatoes, and season with salt and pepper. Put all ingredients in a pan. Place in about 3 quarts beef stock, put on stove, and let cook for about 1½ hours. Make dumplings batter of 2 pounds flour, 3 eggs, 1 pint milk, 2 tablespoonfuls baking powder, a little salt and pepper, mix all together thoroly. Drop in the hot mixture about the size of a hickory nut and let boil about 15 minutes, and then serve good and hot.