Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

boil, cook for five minutes, return the meat to the pot for a minute, then pour all into the hot platter. Mince turnovers Two cupfuls of flour, sifted twice with one rounded teaspoonful of baking-powder and half as much salt. Chop into it two tablespoonfuls of butter, and wet up with a cupful of milk, quickly and lightly. Roll into a sheet less than a quarter-inch thick, and this into squares about six inches across. Put into the middle of each square a large tablespoonful of minced poultry, veal, ham or lamb—or a mixture of these well-seasoned and wet with gravy. Double the paste into a triangle, enfolding the meat; pinch or print the edges to hold them together, and bake. They are good hot or cold. Beef with sauce piquante Cut slices from yesterday’s roast of beef, mutton or veal. Put into a saucepan three tablespoonfuls of butter, a teaspoonful of vinegar, a half-teaspoonful of kitchen bouquet, a tablespoonful of tomato catsup, a teaspoonful of made mustard, and salt and pepper to taste. Stir these ingredients well together and lay the sliced meat into the sauce thus prepared. Turn the meat over and over until heated through, and serve with the sauce poured over it. Larded beef With a sharp knife make through a round of beef incisions an inch apart. Into the holes thus made stick long strips of fat salt pork. Rub the meat with a dressing made of equal parts of oil and vinegar, seasoned with salt and pepper. Let the meat lie in this for eight hours. Put the meat into a covered roaster, pour a pint of beef stock around it and roast for four hours. Set away in the gravy with a weight on the top. When cold, slice very thin and serve. Beef loaf Mix together three pounds of chopped raw beef, one-quarter of a pound of minced salt pork, one cup of cracker dust, two teaspoonfuls, each, of salt and pepper, and moisten all with two beaten eggs and a teaspoonful of onion juice. Work in two tablespoonfuls of melted butter,