184 BULLETIN 414, U. S. DEPAETMENT OF AGEICULTUEE. 



Cut into pieces weighing about 5 pounds each; cover with water, preferably hot, 

 in order to seal it and retain the juices, and allow to boil from two to three hours, 

 according to the quality of the beef. 



16. Beef, braised (for 60 men). Ingredients used : 22 pounds beef ; 1 pound onions; 

 2 pounds fat, or butter; i pound flour. 



Dice the beef into 1-inch cubes; place the fat in a bake pan and allow to get hot; 

 then put the beef in, together with the onions; put on the top of range or in a quick 

 oven and stir frequently for about 20 minutes. Sift the dry flour in and allow to 

 cook for about five minutes; add sufiicient beef stock to nearly cover the meat and 

 stir frequently. Season with salt and pepper, and allow to cook until well done. 



17. Beef fritters (for 60 men). Ingredients used: 10 pounds cooked meat; 5 pounds 

 bread; 2 pounds onions. 



Soak the bread and remove the water by squeezing with the hands; giind the 

 meat fine and add to the bread; mince the onions, and mix all together; salt and 

 pepper to taste; mold into cakes of about 3 ounces each; roll in flour and fry in deep 

 grease until brown. Serve hot with tomato sauce or gravy. 



18. Tomato sauce (for 60 men) . Ingredients used : 6 cans tomatoes; 1 pound onions, 

 chopped; J oimce cinnamon; J ounce cloves; 2 ounces salt; 2 ounces sugar; J pound 

 butter; ^ pound flour. 



Cook all the ingredients except the flom* and butter, adding 2 quarts of water. 

 Boil slowly for one and one-half hours. Remove from the range and run through a 

 fine colander or sieve. Replace on the range and put the batter into a frying pan. 

 When it becomes hot add the floiu', stir until smooth, and add to the sauce. Excel- 

 lent for fish, meats, etc. 



19. Beef hash (for 60 men;. Ingredients used: 15 pounds potatoes; 2 pounds 

 onions; 15 pounds meat scraps, etc.; 6 quarts beef stock. 



Chop the whole fine and add the beef stock until the mixtmre is of the consistency 

 of ordinary mush. Place about 3 inches deep in a well-greased pan; smooth the 

 top evenly with the hand and grease slightly; bake in a medium oven for one and 

 one-half hours. 



Scraps of beef or pork, or a mixtiire of both, or corned beef may be used for making 

 hash. 



In hot weather, or when the ingredients have been held over for some time, the 

 hash should be spread not more than 2 inches deep in a pan and first placed in a 

 quick oven until the hash is thoroughly heated through — say 20 minutes. Then the 

 temperature may be reduced imtil the cooking is done. 



20. Beef, pot roast (for 60 men). Ingredients used: 22 pounds beef; 2 pounds 

 onions; ^ pint vinegar. 



Cut the beef into pieces weighing about 5 pounds each; place in a large Dutch 

 oven or camp kettle, with cover, season well, add onions and vinegar, and place in a hot 

 oven for about 20 minutes; then reduce the temperature and cook slowly until well 

 done. The meat should be turned three or four times while cooking. When done, 

 remove from the kettle and slice; make a thick gravy in the same pot, place the meat 

 on the platters, and poui' the gravy over it. 



Left-overs from this recipe may be used in hash, potpies, etc. 

 21. Beef potpie (for 60 men). 20 pounds beef ; — gallons stock. 



Cut the beef into small pieces, fry slightly in a small amount of grease, and add 

 sufficient stock, or water, to cover the meat. Allow to simmer until the meat will 

 nearly fall apart, then season with salt, pepper, and onions. Thicken slightly with 

 flour batter, and place in a dish or pan at least 2 inches deep, with a crust or biscuits 

 spread over it. Place in the oven and brown in the same manner as ordinary pies. 



22. Potato and beef pie (for 60 men). Ingredients used: 20 pounds potatoes, boiled 

 and mashed; 12 pounds beef, diced- 3 pounds onions, browned. 



