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RUSSIAN HAMBURGER

MRS. KM. MARPLES.

2 LBS GROUND ROUND | ONION CHOPPED FINE
SALT, PEPPER, NUTMEG SLICES WHITE BREAD
\ EGG | SOAKED IN WATER.

SQUEEZE WATER FROM BREAD. MIX BREAD Witt
ONION, SEASONING AND EGG. SHAPE INTO EGG-
SHAPED ROUNDS, ROLL IN FINE BREAD CRUMBS
AND FRY \IN BUTTER SLOWLY UNTIL BROWN.

SPICED BEEF -rrencn canapian

V9 LB COARSE SUGAR JLB COMMON SALT
102 SALT PETRE \-2 BAY LEAVES
Vy LB ALLSPICE GARLIC IF DESIRED

RUB SUGAR WELL INTO BEEF AND LET STAND

\Q2 HRS. THEN RUB SALT PETRE AND ALLSPICE
IN AND LEAVE 12 HRS. THEN RUB IN SALT.
KEEP IN STONE CROCK AND TURN DAILY FOR
XQ WEEKS ~ KEEP COOL. PUT ON TO BOi\r In
COLD WATER, SIMMER SLOWLY Yo WR To
THE POUND. SKIM WHILE COOKING. THIS
6 FOR A -\4 LB ROUND OF BEEF.

BEEF BOURGUIGNON

(V2 LB ROUND OF BEEF | C. RED WINE

\ TBSP BUTTER \ TSP SALT

. ONIONS SLICED © Ya TSP. PEPPER

1 TBSP FLOUR Vib C. COGNAC

a ¢. WATER 3

CUT MEAT IN (" CUBES. BROWN BUTTER IN

DUTCH OVEN, ADD MEAT AND ONIONS. WHEN MEAT
\S BROWN SPRINKLE WITH FLOUR STIR AND ADD
\WINE, WATER, SALT AND PEPPER. BRING To Boll,
COVER AND SIMMER 3HRS. JUST BEFORE
SERVING POUR OVER COGNAC AND IGNITE.