ient water and a little butter; cook long
enough to be hot, but no longer, as much cooking toughens the meat. An
excellent breakfast dish.

_Prof. Blot._

Some prefer to let a crust form on the bottom and turn the hash brown
side uppermost. Served with poached eggs on top.

HAMBURGER STEAK.

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 wate