MEATS.
BACON AND PORK.
Bacon.
Bacon should be soaked in cold water about 2 or 3 hours, cut thin, and fried crisp.
Liver and Bacon.
Cut liver in thin slices the day before. Wash liver and let soak in cold water, drain liver and let dry out in sack or towel. Salt and pepper liver and put in flour. Fry bacon, then fry your liver in bacon grease. One pound of bacon to 2 pounds of liver.
Boston baked pork and beans (for 20 men).
Take 5 pounds beans, put into soak overnight and boil for 2 hours next morning. Then draw water and put into baking pan. Season with salt (2 ounces), 1 quart molasses. Slice 4 pounds bacon and put in oven and let bake 2 hours. When done they should be a chocolate-brown color.
BEEF.
Beef a la mode (for 20 men).
Take 8 pounds raw beef, cut in slices ½ inch thick by 4 inches square. Take a dishpan, set on stove, and cover meat with 4 quarts beef stock and let it simmer till well done. Add 1 can tomatoes, 2 onions chopped fine, and let cook for ½ hour. Season with salt and pepper. Take 1 pound browned flour and mix with 1 quart cold water, pour over the beef and let cook till thickened. Add ½ gill vinegar and serve hot.
Boiled beef (for 20 men).
Take a bake pan and set on stove, put in 3 quarts cold water, 8 pounds beef, cut in four pieces, and let boil for about 2 hours or until done. Then pour white sauce over beef and serve.
Boiled beef (corned) and cabbage (for 20 men).
Take 8 pounds corned beef soaked overnight, remove the water, add about 4 gallons fresh cold water to draw the salt out. Let boil about 1 hour, then add 8 pounds cabbage, cut in quarters and thoroly washt in cold water, and let boil about 2 hours longer, and will then be ready to serve.
Beef croquettes.
Take 3 pounds cold beef, cooked, pass thru hash machine; ¼ pound onions chopped fine; season with salt, pepper, and mace. Make a white sauce: 1 pint beef stock, 2 ounces butter, thickened with ¼ pound white flour in ½ pint water; pour the sauce over the meat. Set aside and let cool. Roll into croquettes about 2 inches in diameter. Beat up 2 eggs, dip the croquettes into the eggs, then into cracker dust. Fry in deep hot lard same as doughnuts.
Beef fritters (for 20 men).
Take 2 pounds flour, 2 ounces baking powder, 6 eggs, 1 quart cold water, 3 pounds beef, cooked, ground thru hash machine. Stir this mixture all together and beat to consistency of fritter dough. Serve with brown gravy.
Beef hash.
Take 3 pounds cooked meat ground in machine, 1 pound onions ground in machine, and 5 pounds potatoes ground in machine. Season with salt, pepper, and ground sage to taste, adding 3 quarts stock. Put in oven and bake brown till done—about 2 hours.
Beef hearts, stuffed with bread dressing (for 20 men).
Take 3 beef hearts, thoroly washt in cold water, and dry thoroly. Then make a bread stuffing as follows: Two loaves stale bread soaked in about 1 quart cold water for about 15 minutes, 2 ounces chopped onions, salt and pepper and ground sage to taste, ½ pound lard; thoroly mix the stuffing together and stuff the hearts with this mixture. Put neatly in a bake pan with a little grease and about 2 quarts beef stock. Let bake about 2 hours, basting frequently. Slice and serve.
Beef loaf (for 20 men).
Take 6 pounds raw beef ground fine, 1 pound onions chopped fine, 1 pound cracker dust ground fine, 4 eggs, salt and pepper, 4 chili peppers, and 1 pint beef stock, all mixt thoroly and molded into 3-pound loaves, and put in oven and baked for 2 hours. Baste frequently. When baked, loaves are sliced and served either hot or cold.
Roast beef.
Cut in pieces. Place in pan. Salt and pepper to taste. Cover beef with a little flour to brown beef.Pour in a little water to keep moist and furnish water for gravy. Roast from 2 to 3 hours, depending upon sizes of pieces of beef. Baste well.
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.
Chili con carne (for 20 men).
Take 4 pounds cold boiled meat, cut into about ½-inch dices, put into baking pan enough bacon grease to cover the bottom of pan, chop about 2 pounds onions fine, and put the onions and beef in the hot greased frying pan. Let the meat and onions brown nice brown color; chop fine about 3 ounces chili peppers, put into the mixture and let simmer for about 1 hour. Take about 5 pounds cold boiled beans, grind them thru hash machine and add to the boiled mixture; let simmer about ½ hour. Season with salt, pepper, and ground cloves. Add about 3 tablespoonfuls burnt sugar and let simmer 20 minutes longer and serve hot, either on toast or without.
Crepinettes de veau.
Take ⅔ cold cooked meat, ⅓ raw beef without fat. Chop into sausage meat; season with powdered sage, salt, and plenty of black pepper. Make into little cakes and fry brown on both sides shortly beforewanted. Serve with gravy. Sixteen pounds cooked meat and 8 pounds raw beef enough for 80 men.
Mutton potpie (for 20 men).
Take 6 pounds mutton chopped in small pieces, 5 pounds potatoes chopped in small pieces, 1 can tomatoes, 2 or 3 onions, and salt and pepper to taste. Thicken with browned flour in 4 quarts water, 2 quarts beef stock. All cooked together, slowly, in open pan for about 2 hours. Crust same as for oyster potpie.
Pot roast (for 20 men).
Take 8 pounds beef, put on stove in deep kettle and let brown for about 20 minutes. Then add 1 pint beef stock, salt and pepper to taste, and 2 onions chopped fine, and let simmer for about 2 hours until done. Turn frequently.