MODERN HOUSEHOLD COOKERY BOOK. 43

Filipino Beef.—Ingredients: 1% lbs. beef, %-lb. lean fresh
pork, 1 can tomatoes, 1 onion and 2 peppers (green), chopped fine,
bread crumbs, bacon. One and a half pounds of beef, cut from the
lower round; one-half pound of lean fresh pork; one onion and
two green peppers, all chopped fine. Mix thoroughly with one cup-
ful bread crumbs, and salt to taste. Knead for five minutes, form
into a roll, and place in baking pan. Lay three slices of bacon over
the top, and pour over the whole a can of tomatoes. Bake in a
steady, slow oven for one and a half hours. Remove the meat to a
hot platter; add a little hot water to the tomatoes, thicken, and
flavor, strain and pour around the meat. This is good sliced cold,
also.

Rabbit Pie.—Ingredients: One rabbit, few slices salt pork, but-
ter, hard-boiled egg, little mace, few drops lemon juice, pepper and
tablespoonful chopped parsley. Cut the rabbit into eight pieces;
soak in salted water for half an hour, and stew until partly done,
in enough water to cover it. Lay some slices of the pork in the
bottom of a pie dish and upon these a layer of the best pieces of
the rabbit. Upon this lay slices of boiled egg, peppered and butter-
ed. Sprinkle a little powdered mace, and squeeze a few drops of
lemon juice upon each layer of meat. Proceed in this order until
the dish is full, the top layer being bacon. Pour in the water, in
which the rabbit was stewed, and adding a little flour, cover with
puff paste. Cut a slit in the middle, and bake one hour, laying pa-
per over the top should it brown too fast. Measure the mace, about
a salt spoonful, and take in pinches as needed. Too much would
make the gravy bitter.

Stewed Steak (Savory).—Ingredients: Two pounds round
steak, 1 medium sized onion, 6 leaves of sage, % teaspoonful
salt, 1 tablespoonful butter or dripping, 4-teaspoonful pepper, 1
good pinch of brown sugar, 2 tomatoes, scalded and peeled. Cut
the steak into thin pieces, as for a pie; roll them up, and brown
them in the pan; also the onion. Scald tomato, peel, and put all
into a saucepan. Into the fat remaining in the pan, dredge one
tablespoonful of flour, and brown well, rubbing round with a spoon.
When brown, pour boiling water on, so as to make a good gravy,
rather thick. Put into the saucepan and simmer on asbestos mat.
over a low gas, for two hours. It must not boil.

Spanish Steak.—New York luncheon dish.—Ingredients: 3
lbs. upper round beef, sifted flour, pepper, salt and onion. Have
beef cut three inches thick. Sprinkle first on one side and then on
the other with pepper, salt, and one tablespoonful of finely minced
onion, and three-quarters of a cupful of sifted flour. Thoroughly
pound this mixture into the steak. Cook the meat in a very hot
kettle, with just enough butter to keep it from sticking. Sear over
quickly on all sides until it is quite brown. This is to keep in the
juices, as every good cook knows. Cover the meat with boiling
water, and simmer slowly for about two hours. Serve with the
gravy from the kettle strained over it, and surrounded with a jar-