Cut the beef into 2-inch pieces and sprinkle with flour.  Fry the salt pork until a light brown; add the beef and cook slowly for about thirty-five minutes, stirring occasionally.  Cover with water and simmer about two hours.  Season with salt and pepper or paprika.  From the vegetables and spices a sauce is made as follows:  Cook in sufficient water to cover for 20 minutes; then rub through a sieve, and add to some of the stock in which the meat was cooked.  Thicken with flour, using 2 tablespoonfuls (moistened with cold water) to each cup of liquid, and season with salt and paprika.  Serve the meat on a platter with the sauce poured over it.  Potatoes, carrots and green peppers cooked until tender and cut into small pieces or narrow strips are usually sprinkled over the dish when served, and noodles may be arranged in a border upon the platter.

BROILED STEAK

When buying beefsteak for broiling, order the steak cut 1 inch to 1-1/4 inches thick.  Place the steak on a well-greased, hot broiler and broil over a clear, hot fire, turning frequently.  It will take about ten minutes to broil a steak 1-inch thick.  When steak is broiled place on a hot platter, season with butter, pepper and salt, and serve at once.  Serve rare or otherwise, but serve at once.  Broil-steak unseasoned, as salt extracts juice from meat.  Steak, particularly, loses its savoriness if not served hot.  What to a hungry man is more nutritious and appetizing than a perfectly broiled, rare, juicy, steak, served hot?  And not a few young and inexperienced cooks serve thin steaks, frequently overdone or scorched, containing about the same amount of nourishment a piece of leather would possess, through lack of knowledge of knowing just how.  Often, unconsciously.  I will admit; yet it is an undiluted fact, that very many young housewives are indirectly the cause of their husbands suffering from the prevailing “American complaint,” dyspepsia, and its attendant evils.  And who that has suffered from it will blame the “grouchy man” who cannot well be otherwise.  So, my dear “Mrs. New Wife,” be warned in time, and always remember how near to your husband’s heart lies his stomach, and to possess the former you should endeavor to keep the latter in good condition by preparing, and serving, nourishing, well-cooked food.

STEWED SHIN OF BEEF

4 pounds of shin of beef. 1 medium-sized onion. 1 whole clove and bay leaf. 1 sprig of parsley. 1-1/2 tablespoonfuls flour. 1-1/2 tablespoonfuls of butler or savory drippings. 1 small slice of carrot. 1/2 tablespoonful of salt. 1/2 teaspoonful of pepper. 2 quarts boiling water.

Have the butcher cut the bone in several pieces.  Put all the ingredients but the flour and butter in a stew-pan and bring to a boil.  Set the pan where the liquid will just simmer for six hours, or after boiling for five or ten minutes put all into the fireless cooker for eight or nine hours.  With the butter, flour and 1/4 cup of the clear soup from which the fat has been removed make a brown sauce.  To this add the meat and marrow removed from the bone.  Heat and serve.  The remainder of the liquid in which the meat has been cooked may be used for soup.