BEEF. 85 



heat through. Cut the meat into such pieces as suits con- 

 venience, either in mouth fuls or slices ; but they should not 

 be thick. Garnish with bread cut in the form of dice, and 

 fried in strained beef dripping, or with toasted bread soaked 

 in the broth. 



BEEF HEART. 



Cut the heart, and put it to soak in water, that the blood 

 may ooze out. Wipe it, and trim it, cutting the lobes out ; 

 make a stuffing of grated baker's bread, spices, and salt, wet 

 with eggs ; stuff the heart, and sew it up. Roast it with pa- 

 per over it. A large heart will take two hours and a half 

 to cook. 



BEEF LIVER. 



Be sure that it is fresh. Soak it in cold water a few 

 minutes. Take it out and wipe it dry. Fry out rashers 

 of salt-pork, and lay slices of the liver, cut three quarters of 

 an inch in thickness, in the frying-pan, and fry them slowly 

 till they are brown. Beef kidneys are served in this way, 

 excepting that butter is used instead of pork, and when they 

 are browned, a catchup sauce is poured over them hot. 



MINCED BEEF. 



Cut the beef very fine, and take potatoes enough to 

 make one third of the dish, mash them smoothly with a lit- 

 tle cream or melted butter, and stir them into the meat with 

 a little pepper and salt. Moisten the whole with beef gravy 

 or dripping, which has been nicely strained. Put it into a 

 small kettle, and let it brown. This dish is made from the 

 debris of roast meat. 



Beef kidneys may be minced very fine, and seasoned 

 highly with pepper and salt, and fried brown in butter, 

 put in a hot dish, and a gravy seasoned with walnut catchup 

 poured over them. 



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