Fricasséed Beef.
Take any piece of beef from the fore quarter, such as is generally used for corning, and cook it tender in just water enough to have it all evaporate in cooking. When about half done, put in salt enough to season well, and half teaspoonful pepper. If the water should not boil away soon enough, turn it off, and let the beef fry fifteen minutes—it is better than the best roast beef. Take two tablespoonfuls flour, adding the fat—when mixed, pour on the hot juice of the meat. Serve with apple sauce.—Mrs. D.
Beef Stew.
This is best when made of slices cut from an underdone roast, and simmered in any liquor in which meat has been boiled, but if none is at hand, use water instead—just covering the beef.
To a half dozen slices of the usual size, add:
2 tablespoonfuls pepper vinegar.
1 tablespoonful of made mustard.
1 tablespoonful of acid fruit jelly.
1 tablespoonful of butter.
1 teaspoonful salt.