From the 1906 San Rafael Cook Book, "Compiled by the Ladies of San Rafael, California."

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YORKSHIRE PUDDING (To be eaten with roast beef.)—Mrs. W. F. Jones.

1 cup of flour,
3 eggs,
1 cup of milk,
1 teaspoon of salt.

Have the pan quite hot in which is some of the roast dripping; pour in the pudding, and bake in a quick oven. This is preferable to the old way of raising the roast and baking the pudding underneath.

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FILLET OF BEEF A LA ROSSINI—Mrs. W. F. C. Hasson.

Braise a larded fillet with what vegetables are in season; moisten while cooking, with a bottle of good claret, some say sherry.

When done, glaze and dish it up garnished with macaroni prepared as follows:
Boil 1/2 lb. of macaroni cut in 3 inch lengths: put in a stew pan with:
- some sliced mushrooms,
- 1/2 pint good stock,
- 3 ozs. grated Parmesan cheese, and
- a pat of butter.

Season with salt and pepper; toss over the fire till well mixed, and serve around the beef. Pour over the beef the gravy from the pan, with the vegetables strained out.

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FILLET OF BEEF WITH MUSHROOM SAUCE—Mrs. J. E. Alexander.

The fillet is the tenderloin of beef. Have the butcher prepare and lard it with strips of salt pork ready for the oven.

Pepper, and spread thickly with butter; add a little salt to 1/2 cup boiling water, and pour into the pan. Bake in a quick oven 30 or 40 minutes, basting 4 or 5 times.

Mushroom Sauce:
- 1 can of French mushrooms,
- 1 cup of stock,
- 1 cup of cream,
- 2 tablespoons flour,
- 2 tablespoons butter,
- salt and pepper to taste.

Melt the butter, add the flour, stir until a dark brown, then gradually add the stock; when this boils up add the liquor from the mushrooms.

Season and simmer 20 minutes; add the mushrooms and let cook 5 minutes more, then add the cream; let it boil up and remove immediately.

Pour it around the fillet and serve.

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BEEFSTEAK AND MUSHROOMS—Mrs. J. E. Alexander.

Put into a saucepan:
- 1 oz. of butter,
- a small onion chopped fine,
- a little ground sage and
- a little thyme.

Place over the fire. When hot, shake in 2 tablespoons flour, and when it becomes brown, put in 1 gill of water and let It boil for 1/2 hour.

Add 3 tablespoons of beef stock, a little suet and a little nutmeg. Put in 1 can of mushrooms, let It boil for 10 minutes and pour over a nicely broiled beefsteak.

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BEEFSTEAK ROLL—Mrs. W. F. Jones.

Take a slice of round steak, not too thick, and spread it with a dressing made of:
- 1 cup of bread crumbs,
- 1 small onion chopped fine,
- 1 tablespoon of butter, seasoned with salt, pepper, and sage.

Wet with a little cold water. Roll up the steak and tie securely, especially at the ends.

Fry a couple of slices of salt pork in a pan, and in this brown the roll thoroughly. Pour hot water over it, cover tightly, and cook slowly for 2 hours. Then add thickening and seasoning.

This is not so dry as when baked. Heart is also better cooked this way than baked.

Cook the onion in a little butter and water before putting it into the dressing.

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INVALID’S STEAK—Mrs. Fronmuller.

With a sharp knife scrape the fibrin from a thick piece of round steak. Season slightly with salt and form into a thick flat cake. Place in greased broiler and broil for about 5 minutes turning often. Serve on hot toast.

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HAMBURGHER LOAF—Mrs. W. F. Jones.

2 lbs. Hamburgher steak, put in chopping bowl and rechop.

Mix with it:
- 8 crackers rolled fine,
- butter the size of an egg,
- 1 or 2 eggs,
- 1 grated onion,
- 1/2 teaspoon Worcestershire sauce
- a dash of tabasco,
- 1 level tablespoon salt,
- a little pepper,
- 1/2 teaspoon celery extract.

Moisten with milk or soup stock. Make loaf, sprinkle top with bread crumbs and lumps of butter, and bake from 1/2 to 1 hr. according to whether it is preferred rare or well done.

Make either tomato or brown sauce, using soup stock and pour over loaf. Some use a little sage and thyme in the seasoning, but it is not so digestible.

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SCOTCH COLLOPS—Mrs. W. J. Dickson.

- 1 cup of Hamburgher steak,
- 1/2 cup of cold water,
- a teaspoon of chopped onion,
- pepper and salt to taste.

Let it cook about three minutes, bind with a teaspoon of corn starch dissolved in cold water. Pour over toast.

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SPICED BEEF (To serve cold.)—Mrs. J. I. Macintosh.

Ingredients:
- 14 lbs. of brisket of beef,
- 1/2 lb. coarse brown sugar,
- 1/4 lb. pounded allspice,
- 1 oz. salt petre,
- 1 lb of common salt.

Rub the sugar well into the beef and let it stand for 12 hours, then rub the salt petre and allspice and let it remain another 12 hours; then rub in the salt.

Turn daily in the liquor for two weeks. Roll the meat and tie with strong string. Put into boiling water and boil for 4 hours. Trim with cut paper and holly.

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SAVORY BALLS—Mrs. Fronmuller.

Form a rather stiff dough with:
- 2 cups flour,
- 1 cup finely chopped beef suet,
- 1 tablespoon chopped parsley,
- 1 saltspoon thyme,
- 1 teaspoon baking powder,
- 1 egg,
- pepper,
- salt and
- milk.

Sift flour, baking powder, salt and pepper together. Add herbs, suet and eggs well beaten and mix with 1/2 cup of milk and more if needed.

Roll into small balls with floured hands. Cook with meat 30 minutes, allowing plenty of space to swell.

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RAGOUT OF BEEF—Mrs. Fronmuller.

- 3 tablespoons butter or drippings,
- 1/4 cup minced onions,
- 2 lbs. round steak,
- 3 tablespoons flour,
- 3 cloves,
- 1 saltspoon mace,
- pepper and salt,
- 1 pint water.

Heat drippings very hot and fry steak and onions until brown. Scatter in flour and cook for a few minutes.

Remove steak, add water and seasoning and when near boiling, put steak back and simmer until tender, about 1 1/2 hours. Garnish with savory balls.

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PEPPER STEW—Mrs. Herbert Kellogg.

Put 3 onions into beef dripping, and cook moderately until soft, being careful not to scorch them.

Add 1 lb. of raw beef cut into small pieces, 3 red peppers, first removing all the veins and seeds; or if preferred, bell peppers can be used.

1/2 hour before serving, add 1/2 can of corn or 4 ears scraped from the cob, and 3 or 4 fresh peeled tomatoes. It should cook slowly for at least 1 1/2 hours.

Season with salt and pour over toast.

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MRS. GORDON’S GRAND MOTHER’S HASH—Mrs. Thos. Wintringham.

- 1 pint chopped corn beef and some of the fat,
- 1 pint chopped cold boiled potatoes.

Put in a pan with:
- rich milk to almost cover;
- piece of butter size of an egg;
- salt and pepper.

When thoroughly heated through add fine bread crumbs and cook until rich and creamy.

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CORNED BEEF SOUFFLE—Mrs. Fronmuller.

- 2 cups cooked corn beef,
- 3 tablespoons butter,
- 3 tablespoons flour,
- 1 tablespoon lemon juice,
- few drops of celery extract,
- salt,
- cayenne,
- 3 eggs.

Make a sauce of butter, flour and milk, add seasoning, cool and stir into well beaten yolks.

Add finely choped cornbeef and lastly, fold in the well beaten whites.

Pour into buttered dish, bake in moderate oven 25 minutes. Serve at once.

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BEEF TONGUE—Mrs. R. S. Barclay.

Boil a fresh beef tongue till it is tender enough to run a straw through. Plunge in cold water, remove skin, then put in oven to heat.

Take 2 tablespoons of butter and 1 small onion cut up. Put in frying pan and leave till thoroughly hot without browning. Put tongue in fryingpan, and keep turning till it is brown.

Remove tongue to oven again.

Add to mixture in pan:
- 1 tablespoon flour,
- enough bouillon to make gravy,
- 1/2 teaspoon mustard,
- 2 tablespoons Worcestershire,
- 2 tablespoons currant jelly,
- 1 cup vinegar,
- 1/4 teaspoon ground cloves,
- small saltspoon nutmeg,
- a little allspice,
- salt to taste.

Stir all till well blended.

Add tongue, and stew about 20 minutes, turning often. White wine or claret may be substituted for vinegar, and brown sugar for currant jelly. This makes a delicious entree, or a lunch dish.

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BREADED BEEF TONGUE—Miss Annie Day.

- 1/2 doz. large slices of cooked corned tongues,
- 1/2 can tomatoes,
- 1 large onion,
- a bit of bay leaf,
- 3 tablespoons butter,
- 3 tablespoons flour,
- 1/3 cup bread crumbs,
- 1 egg,
- salt and pepper.

Dip tongue in egg and then in crumbs and saute in butter.

Place on a dish and pour around the sauce, made by adding butter and flour cooked together with the tomatoes, onion and bay leaf for 15 minutes. Season to taste with salt and pepper.

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BAKED BEEF TONGUE—Miss Annie Day.

Boil a fresh tongue 1 hour, skin, and lay in the roaster upon a layer of sliced vegetables—carrots, turnips, onions, a tiny piece of garlic; in fact any vegetable you may have:

Season all well with salt and a little cayenne. Pour over all some of the water in which the tongue was boiled. Cover and cook slowly for two hours.

Serve with vegetables around the tongue and thicken the gravy with browned flour and pour over all. Add more seasoning if desired.

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PIGS IN BLANKETS—Mrs. A. A. Smith.

Cut a round steak into 4-inch squares; place on each square:
- a thin slice of bacon,
- a clove, and
- a small bay leaf,
- pepper and salt.

Roll up and skewer; put some butter in the bottom of a stewpan with a little minced onion; place the pigs in this, and fry brown.

Then add just enough water to stew; keep adding boiling water as it is needed having enough gravy at the last to thicken and pour over them.