VARIOUS DISHES. 437 



Cold Roast Beef Broiled.— Cut thin slices from the under-done parts 

 of the roast, season with salt and pepper, place upon the gridiron over nice coals, 

 turn them 2 or 8 times quicklj', as it broils quicker than if entirely raw, and 

 serve as soon as done, while very hot, with a bit of butter on each slice. 



Itemarks. — Our wire beef-steak broiler, which see, will be very nice for this, 

 as you can drop it into the stove hole, close down to the coals, as it requires 

 quick heat. 



Plank of Beef Rolled and Corned for Eating Cold.— A lady 

 writing in the Blade to a Dr. Utter, who had given a plan of how the Cincinnati 

 butchers prepared their beef for corning, gives what she calls "a better way," 

 ds follows: 



" For rolled corned beef we take the flank, lx)ne it, sprinkle salt, pepper, 

 and a little saltpeter on one side; salt it, beginning with the thickest end; when 

 rolled, tie firmly and securely with a strong" cord around and lengthwise; lay in 

 strong brine 10 to 14 days, remove and boil in fresh water several hours, or till 

 done. On taking from the fire it must be pressed immediately, by laying a 

 board on top, put a heavy stone on the board for a weight, keep the weight on 

 till the next day; when pressed well it cuts up in slices like ham. Hope the 

 doctor will try it and tell me how he likes it." 



Remarks. — I did not see the " Utter" Doctor's report of how he liked it; 

 but, as the author hkes it, and knows that others will, who like a nice slice of 

 cold boiled beef for supper or a lunch, that is enough. It will be found very 

 nice. Summer savoiy, marjoram, etc., can be added in the seasoning, which 

 will improve its flavor to those who like them, or sage. 



Fresh Beef, To Cook for Use When Cold.— Take flank, or parts 

 where there is no bone, but streaks of lean and fat; salt and pepper to taste, and 

 roll like jelly cake; then wrap twine around it, tie tightly, and boil till done; 

 when cold, slice as you would cake. — Mrs. Emma Weatherwax, Cedar Rapids, 

 Iowa. 



Remarks.— li will be seen by this that it is not necessary to wait to corn it, 

 but that fresh does equally well, only for those who prefer the corned. Each 

 can suit himself. 



Beef's Heart, to Bake With Dressing.— Remove *he "deaf ears," 

 and all the superfluous strings, fat, etc., washing inside and out, to remove all 

 blood in the heart. Put into the pot and cover with boiling water— boiling until 

 tender. Take up and cut out the inside partitions, to make room for the dress- 

 ing, or stuffing, made the same as for chicken or turkey, adding a little extra 

 butter, to make up for the leannesc of the heart. Bake about 13^^ hours. — Mrs. 

 A. W. Smith, Sheridan, Montana, ?" Blade. 



Re7narks.—U this is nicely done a baked heart makes a dish of which the 

 author is very fond. "Would be glad to help eat one once each week. If any 

 is left, slice it, and warm up, next morning, in the gravy with what stuffing 

 there may be left; if none, some bits of bread do nicely, warmed in the gravy. 



Beef's Tongue, Potted.— Boil a tongue which has been salted, but not 

 smoked, with nice veal, 1 lb. Remove the skin from the tongue and chop it 

 finely with the veal; then pound it nicely with the steak pounder, adding 3 or 4 

 table-spoonfuls of nice butter, a little cayLonc. mace, nlitmeg and cloves finely 



