Take a pound of raw flank or round steak, without any fat, bone or stringy pieces.  Chop it until a perfect mince, it cannot be chopped too fine.  Also chop a small onion quite fine and mix well with the meat.  Season with salt and pepper; make into cakes as large as a biscuit, but quite flat, or into one large flat cake a little less than half an inch thick.  Have ready a frying pan with butter and lard mixed; when boiling hot put in the steak and fry brown.  Garnish with celery top around the edge of the platter and two or three slices of lemon on the top of the meat.

A brown gravy made from the grease the steak was fried in and poured over the meat enriches it.

TO ROAST BEEF HEART.

Wash it carefully and open it sufficiently to remove the ventricles, then soak it in cold water until the blood is discharged; wipe it dry and stuff it nicely with dressing, as for turkey; roast it about an hour and a half.  Serve it with the gravy, which should be thickened with some of the stuffing and a glass of wine.  It is very nice hashed.  Served with currant jelly.

Palmer House, Chicago.

STEWED BEEF KIDNEY.

Cut the kidney into slices, season highly with pepper and salt, fry it a light brown, take out the slices, then pour a little warm water into the pan, dredge in some flour, put in slices of kidney again; let them stew very gently; add some parsley if liked.  Sheep’s kidneys may be split open, broiled over a clear fire and served with a piece of butter placed on each half.

BEEFS HEART STEWED.

After washing the heart thoroughly cut it up into squares half an inch long; put them into a saucepan with water enough to cover them.  If any scum rises skim it off.  Now take out the meat, strain the liquor and put back the meat, also add a sliced onion, some parsley, a head of celery chopped fine, pepper and salt and a piece of butter.  Stew until the meat is very tender.  Stir up a tablespoonful of browned flour with a small quantity of water and thicken the whole.  Boil up and serve.

BOILED BEEF TONGUE.

Wash a fresh tongue and just cover it with water in the pot; put in a pint of salt and a small red pepper; add more water as it evaporates, so as to keep the tongue nearly covered until done—­when it can be easily pierced with a fork; take it out, and if wanted soon, take off the skin and set it away to cool.  If wanted for future use, do not peel until it is required.  A cupful of salt will do for three tongues, if you have that number to boil; but do not fail to keep water enough in the pot to keep them covered while boiling.  If salt tongues are used, soak them over night, of course omitting the salt when boiling.  Or, after peeling a tongue, place it in a saucepan with one cup of water, half a cup vinegar, four tablespoonfuls sugar, and cook until the liquor is evaporated.