Take scraps of raw beef, such as are not fit for boiling, cut very fine, picking out all the strings, and put into a kettle, and more than cover with cold water. Let it boil several hours, or until the water is nearly all gone. Season with butter, pepper and salt. It is rich and needs but little seasoning. Serve hot, as you would hash.—Mrs. S. T.
Beef Collaps.
1 ½ pounds lean beef, chopped fine.
1 tablespoonful lard.
1 tablespoonful of butter.
With enough water to cook it.
After being well cooked, thicken gravy, and season with vinegar and pepper.—Mrs. H. D.
To Stew Beef Tongue.
Put a fresh tongue in water sufficient to cover it, and let it simmer six or seven hours. Skim the gravy well. Half an hour before dishing it, add one-half wineglassful wine, one-half wineglassful walnut catsup, a little mace, and a few cloves to the gravy, and stew awhile together.—Mrs. S. T.
Tongue à la Terrapin.