(Contributed)
Take six slices of cooked tongue, one-half can of tomatoes, one slice of onion, three tablespoonfuls of butter and a bit of bay leaf, three tablespoonfuls of flour, one-third cupful of bread-crumbs and one egg. Cut the tongue in slices about one-half inch thick. Dip into the crumbs, then in the egg and then in the crumbs again, and sauté in butter. Place on a dish and pour around it a sauce made by cooking together the tomatoes, onion and bay leaf fifteen minutes. Season with salt and pepper.
Steamed beef
(Contributed)
Select a piece of lean beef, wipe well with a cloth wrung out of cold water; remove all pieces of fat and gash with a sharp knife. Put the meat into a stone crock, sprinkle with salt and pepper and put in a few cloves. Cover with a tight lid. Cook in an oven slowly for several hours allowing no steam to escape. When done the meat will be very tender.
Irish stew
Take a pound of meat from the neck of beef or mutton and cut into neat pieces. Stew gently, and about an hour before it is done season and add two onions cut into dice and two carrots also cut into dice. About half an hour before the meat is done add two potatoes and three stalks of celery cut into dice. Serve on a platter, putting the vegetables around the meat.
Veal loaf (raw meat)
Put three pounds of raw veal and one-fourth pound of salt pork through the meat chopper; add to this one teacupful of fine bread crumbs, one tablespoonful of butter, three beaten eggs to which four tablespoonfuls of cream have been added, one teaspoonful of pepper, three teaspoonfuls of salt and two teaspoonfuls of powdered sage. Mix well together and form into a loaf. Bake in a mold two and a half hours, basting with butter and water.
Peppers stuffed with giblets
Extract the seeds from large sweet green peppers, and cut the latter into halves. Pour boiling water over them to mellow their pungency. Leave them in this until they are cold and set them on ice to get firm. When ready to cook them fill each half with minced giblets seasoned and moistened with gravy. Put the halves together, fasten in place with skewers or toothpicks, set in a bake-dish; pour in enough stock to prevent scorching and bake, covered, twenty minutes.