The uncooked tough bits or pieces of beef may be made into any of the following dishes:
Chop uncooked tough meat very fine; put it twice through a grinder. To each pound, allow a tablespoonful of grated onion, a tablespoonful of chopped parsley, a teaspoonful of salt, just a dash of pepper, and a half cup of toasted piñon nuts. Form into balls about the size of an egg, stand in a baking pan, add a half pint of strained tomatoes, a tablespoonful of butter, and bake slowly thirty minutes, basting three or four times. If more than one pound of meat is used, all the ingredients must be increased accordingly.
The genuine Hamburg steaks are rich in onion and very rich in fatty matter, too much so to be wholesome; so we will modify them, that they may be eaten even by dyspeptics or persons with weak digestion. Put twice through a meat chopper the tough ends of steaks or bits of the round. To each pound of this meat allow a half teaspoonful of celery seed, a teaspoonful of grated onion. Form into thick even cakes, being sure that the center and sides are the same thickness. These may now be broiled over a clear fire, or under the gas lights in your gas broiler, or they may be dropped into a thoroughly heated iron pan. As soon as browned on one side, turn and brown the other. If the steaks are an inch thick, it will take eight minutes for perfect cooking. An exceedingly satisfactory way is to brown them quickly over a hot fire, then put the pan in the oven and allow them to cook for five minutes. Dust with salt, season with a little butter and pepper, and send to the table on a very hot dish; or serve with brown or tomato sauce. If they have been cooked over the fire, or in the oven, put a tablespoonful of butter into the pan in which they were cooked, add a tablespoonful of flour, a half cup of stock, and a half cup of strained tomatoes. When boiling, add a teaspoonful of salt, a dash of pepper, and pour over the steaks.
Put twice through the meat chopper one pound of tough meat, season with a teaspoonful of salt, a dash of pepper, and, if you like, a little celery seed or chopped celery top; take this chopped meat into your hands, and form it into a roll about four inches in diameter and six inches long. Roll this in a piece of oiled paper, put it in a baking pan, bake in a quick oven thirty minutes, basting the paper with melted butter three or four times. When done, remove the paper, dish the cannelon, and pour around plain tomato sauce.
Cut any left-over pieces of uncooked tough meat into cubes of one inch. Put a couple of tablespoonfuls of suet into a saucepan; when rendered out, remove the cracklings. Dust the bits of meat with a tablespoonful of flour, throw them into the hot suet, and shake until brown. Draw the meat to one side, and add to the fat in the pan a second tablespoonful of flour; mix, add one pint of water or stock, stir until boiling, add a teaspoonful of salt, a bay leaf, slice of onion, a teaspoonful of browning or kitchen bouquet; cover and simmer gently until the meat is tender, about an hour and a half. The proportions given here are for one pound of beef. This may be served plain, or in a border of rice, or with dumplings. If dumplings, put a pint of flour into a bowl, add a teaspoonful of salt and one of baking powder; mix thoroughly and add sufficient milk to just moisten; drop by spoonfuls over the top of the stew, cover the saucepan and cook for ten minutes. Do not lift cover during the ten minutes or the dumplings will fall.
Chop fine any left-over tough bits of lean beef. Cook together for a moment a gill of strained tomatoes and one cup of bread crumbs; add to the meat, rub to a smooth paste, season with a quarter of a teaspoonful of celery seed, a half teaspoonful of salt and a dash of pepper; mix, and then stir in carefully the well-beaten whites of two eggs; fill into custard cups, stand in a pan of boiling water, and cook in a moderate oven twenty minutes. Serve with tomato sauce. This recipe is for one pound of beef.