EDITOR’S NOTE: This article is decorated with ads from 1917 ‘The House Beautiful’ Magazine.

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From the 1915 New Book of Cookery. Fannie Farmer died in 1915.

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Iroquois Steak

Season one and one-fourth pounds Hamburg steak with salt and pepper and form into one large elliptical-shaped cake. Put in a slightly greased hot iron frying pan, sear on one side, turn and sear on other side.

Remove to copper platter and bake in a hot oven. Spread with softened butter, sprinkle with salt and pepper and garnish with fried strips of green pepper.

Fry the strips of pepper in deep fat; then strip off the outside skin that blisters during the process.

Arrange glazed silver-skinned onions at each end of platter.

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Steven Steak

Cut flank end from a sirloin or Porterhouse steak, wipe and remove superfluous fat. Force through a meat chopper or finely chop and add:
• two tablespoons cracker crumbs,
• one-half teaspoon salt,
• one-eighth teaspoon paprika and
• one-half egg, slightly beaten.

Shape into a cake, using as little preserve as possible and sauté in a hot iron frying pan. Remove to platter, pour around one cup White Sauce I (see The Boston Cooking-School Cook Book, p. 266), to which is added one-fourth teaspoon beef extract. Garnish with parsley.

— White Sauce I, Boston Cooking-School Cook Book p. 266.

• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup milk
• 1/4 teaspoon salt
• Few Grains Pepper

Put butter in saucepan, stir until melted and bubbling. Add flour mixed with seasonings, and stir until thoroughly blended.

Pour on gradually the milk, adding about one-third at a time, stirring until well mixed, then beat until smooth and glossy. If a wire whisk is used, all the milk may be added at once.

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Smothered Round Steak

Try out, in a hot iron frying pan, three slices fat salt pork three by four inches and add one onion, peeled and cut in thin slices. Cook, stirring constantly, until onion is brown.

Wipe a two pound slice of round steak, put in frying pan and pour over one and one-half cups cold water and add one-fourth teaspoon salt. Bring quickly to the boiling point, cover closely, remove to back of range and let simmer until meat is tender.

Remove steak to hot platter and strain stock of which there should be one cup.

Melt one tablespoon butter, add two tablespoons flour and stir until well blended; then pour on gradually, while stirring constantly hot stock. Bring to the boiling point, season with salt and pepper and pour over steak.

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Planked Rump Steak

Wipe a rump steak, cut two inches thick, and pan-broil for ten minutes. Pipe a border of mashed potatoes (using a pastry bag and rose tube) around edge of slightly buttered plank; put steak in centre and place in oven to brown potatoes and finish cooking meat.

Garnish with Glacéd Onions (The Boston Cooking-School Cook Book, see p. 296), Julienne Potatoes, buttered carrot slices, Littleton Stuffed Peppers (page 174) and sautéd mushroom caps. Place plank on platter and surround with parsley.

— Glacéd Onions, Boston Cooking-School Cook Book p. 296.

Peel small silver skinned onions, and cook in boiling water fifteen minutes. Drain. Dry on cheese-cloth, put in a buttered baking-dish, add highly seasoned brown stock to cover bottom of dish, sprinkle with sugar, and bake until soft, basting with stock in pan.

— Littleton Stuffed Peppers page 174 (Jarvis Stuffed Peppers with Littleton Sauce).

Cut slices from stem ends of six green peppers, remove seeds and parboil three minutes in one quart boiling water to which has been added one-eighth teaspoon soda.

Bring one-half can tomatoes to boiling pint and let simmer twenty-minutes: then rub through a sieve and continue the simmering until there is one-half cup tomato puree.

Season with salt and pepper and add one-half cup hot boiled rice. Let stand until rice has absorbed tomato: then add one sweetbread, parboiled and cut in small cubes.

Season with one-half teaspoon salt and one-eighth teaspoon paprika. Fill peppers with mixture, arrange in a pan, sprinkle tops with buttered bread crumbs, and bake until crumbs are brown. Remove to circular pieces of sautéd bread and pour around Littleton Sauce.

Littleton Sauce. — Mix:
• one teaspoon flour and
• one teaspoon mustard.

When thoroughly blended add:
• one tablespoon melted butter,
• one tablespoon vinegar,
• one-half cup boiling water and
• the beaten yolks of three eggs.

Cook in double boiler, stirring constantly, until mixture thickens. Add one-fourth teaspoon salt, and a few grains, each, pepper and cayenne. Just before serving add one tablespoon current jelly separated in small pieces.

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Planked Sirloin Steak

Wipe a sirloin steak, cut two inches thick, remove flank end, and pan-broil ten minutes.

Pipe a border of mashed potatoes around edge of slightly buttered plank and make eight nests of mashed potatoes.

Place steak on plank and put in oven to brown potatoes and finish cooking steak.

Fill potato nests with canned peas, reheated and seasoned, and arrange around at equal distances piles of buttered carrot cubes and stuffed tomatoes. Fit plank into nickel frame and send to table.

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Tournadoes of Beef

Wipe a fillet of beef, cut in three-fourth-inch slices and trim in circular shapes. Sauté in butter in a hot iron frying pan six minutes.

Arrange on serving dish, place a Hominy and Horseradish Croquette on each and on each croquette place a section of banana, sautéd in butter.

To fat remaining in frying pan add two tablespoons boiling water, one-half teaspoon beef extract and one tablespoon butter. Pour around beef.

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Beef Tenderloins a la Wright

Cut six three-quarter-inch slices from a tenderloin of beef, trim and shape into rounds and broil four minutes.

Wipe and chop ten mushrooms, add three tablespoons butter and cook five minutes; then add:
• two tablespoons flour,
• one-half cup cream,
• two tablespoons Sherry wine,
• one and one-half teaspoons salt,
• one-eighth teaspoon nutmeg and
• one-eighth teaspoon cayenne.

Cook five minutes. Put mixture in eight puff paste cases, cover with broiled tenderloin and garnish top of each with a sautéd mushroom cap. Serve with Sauce Béarnaise (The Boston Cooking- School Cook Book, see p. 275).

— Sauce Béarnaise, Boston Cooking-School Cook Book p. 275.

To Hollandaise Sauce II add one teaspoon each of finely chopped parsley and fresh tarragon. Served with mutton chops, steaks, broiled squabs, smelts, or boiled salmon.

— Hollandaise Sauce II, Boston Cooking-School Cook Book p. 274.

• 1/2 cup butter
• Yolks of 2 eggs
• 1 tablesp0on lemon juice
• 1/4 teaspoon salt
• Few grains cayenne
• 1/2 cup water

Put butter in a bowl, cover with cold water, and wash using a spoon. Divide into three pieces: put one piece in a saucepan with yolks of eggs and lemon juice, place saucepan in a larger one containing boiling water, and stir constantly with a wire whisk until butter is melted: then add second piece of butter, and, as it thickens, third piece.

Add water, cook one minute, and season with salt and cayenne.

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Larded Fillet of Beef Madeira Sauce

Wipe a fillet of beef, remove fat, veins and tendonous portions, skewer in shape and lard upper side with grain of meat.

Place on rack in pan, sprinkle with salt and pepper, dredge with flour and put in bottom of pan small pieces of pork. Bake in a hot oven twenty-five minutes, basting three times.

Take out skewer, remove meat to hot platter, pour around Madeira sauce and garnish with parsley.

— For the sauce brown four tablespoons butter, add five tablespoons flour and stir until well browned. Then pour on gradually, while stirring constantly, one and one-fourth cups brown stock.

Bring to the boiling point and add two canned pimientos (drained and cut in thin strips), one-half teaspoon salt and a few grains pepper. Again bring to the boiling point and add one and one-half tablespoons Madeira wine.

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Fillet of Beef a Ia Newport

Wipe, remove fat, veins and tendinous portions from a fillet of beef. Put one-fourth cup butter in hot frying pan and add two tablespoons finely chopped parsley and two slices lemon. When butter is melted, add fillet and turn frequently until entire surface is seared and well browned.

Cook, turning occasionally, twenty minutes; then pour over one-fourth cup Sherry wine, cover and let stand eight minutes. Place on hot platter, remove lemon and pour liquid in pan over meat. Garnish with parsley.

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Hungarian Goulasch

Wipe two pounds beef cut from lower part of round with a piece of cheese-cloth, wrung out of cold water, and cut in one and one-half inch cubes. Put in saucepan, add one quart boiling water, to which has been added two cloves of garlic and let boil five minutes. Cover and let simmer until meat is tender.

Pare potatoes and cut in three-quarter-inch slices, then cut slices in cubes; there should be one and one-half cups. Cover with boiling salted water and let boil five minutes.

Drain potatoes and add to meat fifteen minutes before serving-time to finish the cooking.

Peel twenty-four tiny onions and cook in boiling salted water to cover; drain and add to goulasch.

Cream three tablespoons butter, add three tablespoons flour and work until smooth; then add by small pieces to stock in stewpan (of which there should be two cups), stirring constantly. Season with salt and pepper and turn on a hot platter.

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Pot Roast

Wipe one and one-half pounds lean beef, cut from forequarter, with a piece of cheese-cloth, wrung out of cold water, and cut in one and one-half inch pieces. Put in an earthen dish (a bean-pot will answer the purpose) or casserole dish, and add:
• one onion, peeled and sliced,
• eight slices of carrot cut one-fourth inch thick,
• two sprigs parsley,
• one and one-half teaspoons salt, and
• a half teaspoon peppercorns.

Add meat and two cups, each, hot water and canned tomatoes. Cover and bake in a slow oven three and one-half hours.

Half an hour before serving time thicken with three tablespoons butter, worked until creamy and mixed with three tablespoons flour, and add one cup canned peas, which have been thoroughly rinsed with cold water and allowed to become re-oxygenated.

Remove onion, carrot, parsley and peppercorns and turn on a hot serving dish.

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Pot Roast, American Style

Buy four pounds beef, cut from top of shin or from a rib roll. Wipe with a piece of cheese-cloth, wrung out of cold water, rub over with salt and sprinkle with pepper.

Roll in flour and sear the entire surface in hot fat salt pork. Place in a casserole dish or porcelain-lined kettle. Add one-half cup hot water, cover and cook four hours, adding more water as needed, and turning three times during the cooking.

If done in a casserole dish, bake in the oven; if in either of the other vessels mentioned, cook on top of range.

Wash and scrape two carrots, cut in one-eighth-inch slices, cook in boiling salted water until soft; drain and season with butter, salt and pepper.

Wash, pare and soak eight small potatoes of uniform size and cut in eighths, lengthwise. Cook in boiling salted water to cover; drain, sprinkle with salt and pour over one-fourth cup clarified butter.

Remove meat to a hot serving dish, surround with carrot and potatoes and garnish with parsley. If cauliflower is at hand, it makes a most agreeable addition to this dish.

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Cannelon of Beef

Wipe one and one-half pounds lean beef, cut from round, and finely chop. Add one-third cup finely chopped fat salt pork and season with salt and pepper.

Shape in a roll, wrap in buttered paper, place on rack in dripping pan and bake in a hot oven thirty-five minutes, basting every five minutes with butter, melted in boiling water, using three tablespoons butter and three-fourths cup water.

Remove from paper to serving dish. Pour around tomato sauce and garnish with parsley.

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Swedish Meat Balls

Wipe one pound beef, cut from lower part of round, with a piece of cheese-cloth wrung out of cold water. Force through a meat-chopper or chop finely; there should be two cups.

Add one-half cup stale bread crumbs and one egg, slightly beaten; then season with two-thirds teaspoon salt, one-eighth teaspoon pepper and a few grains nutmeg.

Make into balls, using as little pressure as possible, one and one-half inches in diameter; cover and let stand one hour.

Try out three slices fat salt pork three inches square and brown meat-balls in pork fat.

Melt two tablespoons butter, add two tablespoons flour and stir until well blended; then pour on gradually, while stirring constantly, one and three-fourths cups brown stock. Bring to the boiling point and season with salt and pepper.

Add balls to sauce, cover and let simmer one and one-half hours. Swedish meat balls are frequently served with dumplings.

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Canadian Meat Pie

• 1 1/2 lbs. top of round steak
• 3 lambs’ kidneys
• 1 1/2 sliced onions
• 2 1/2 tablespoons butter
• 1 1/2 cups boiling water
• 1 1/4 tablespoons Worcestershire Sauce
• 2 tablespoons flour
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

Wipe steak, remove fat and cut lean meat in three-fourths-inch cubes.

Soak, pare, trim and cut kidneys in one-fourth-inch cubes.

Try out fat, removed from steak; add onion and stir constantly until well browned. Add one tablespoon butter, beef and kidneys and stir constantly until entire surface of meat is well seared and browned; then remove to stewpan.

To fat remaining in pan, add boiling water and strain; then add Worcestershire Sauce, salt and pepper.

Pour over meat, cover tightly and let cook on back of range, or over gas flame (over which is placed an asbestos cover), until meat is tender.

Strain off liquid remaining in pan and thicken with remaining butter and flour mixed together.

When meat is cold, turn into an elliptical-shaped granite-ware baking dish (having a half-inch rim) in the centre of which is placed an earthen cup, and pour over one-half the sauce, reserving the remainder to pass separately, when the pie is served.

Place on rim of pan a three-fourths-inch strip of paste, brush over with cold water and put on a cover from the centre of which a circular piece has been cut.

Garnish, as shown in illustration, with a braid of paste and four diamond-shaped pieces. Around edge make a row of parallel creases, one-half inch apart, using the back of a knife. Between each two creases snip paste three times, using scissors. Bake in a hot oven.

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Casserole of Beef

Cut cold roast beef and cold broiled steak, alone or in combination, in one-inch cubes; there should be one quart. Put in a casserole dish and add:
• two cups brown sauce or beef gravy,
• one-half cup celery cut in small pieces,
• one-half cup carrot cut in small cubes,
• one onion thinly sliced,
• one cup canned tomatoes,
• one teaspoon Worcestershire Sauce,
• one-half teaspoon salt and
• one-eighth teaspoon pepper.

Cover and bake one hour; then add:
• one cup peas, beans or mushrooms, canned or fresh,
• one cup potato balls or cubes, which have been cooked in boiling salted water ten minutes, and
• two tablespoons Sherry wine.

Again cover and cook thirty minutes, or until potatoes are soft. Serve from casserole.

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Cold Roast Beef a La Shapleigh

Cut cold roast beef in thin slices and arrange slices overlapping one another, lengthwise of platter.

Mix:
• six tablespoons olive oil,
• two tablespoons Tarragon vinegar,
• one teaspoon salt,
• one-fourth teaspoon pepper,
• one-half teaspoon paprika,
• one-half teaspoon dry mustard
• one tablespoon finely chopped shallot,
• one tablespoon parsley and
• one tablespoon red pepper.

Pour dressing over meat and garnish with crisp lettuce leaves, stoned olives and curled celery.

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Baked Larded Liver, Claret Sauce

Skewer, tie in shape and lard upper surface of calf’s liver. Place in pan and spread with the following mixture:
• three tablespoons creamed butter,
• one and one-fourth teaspoons salt,
• one-half teaspoon ground clove and
• one-half teaspoon pepper.

Pour around liver one-half cup boiling water and cook in a moderate oven one hour, basting every ten minutes. Remove to hot serving dish, skim off fat from liquor remaining in pan, add one cup claret wine and strain sauce around liver.

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Fricandeau of Liver

• 3/4 cup chopped, cold, cooked liver
• 3 tablespoons butter
• 1 tablespoon onion, finely chopped
• 2 tablespoons flour
• 3/4 cup cream
• 1/2 teaspoon salt
• 1/8 teaspoon paprika
• 2 tablespoons Sherry wine
• Six slices buttered toast

Cook butter with onion three minutes, stirring constantly. Add flour and stir until well blended; then pour on cream, gradually, while stirring constantly.

Bring to the boiling point and add salt, paprika and liver. When thoroughly heated add Sherry wine, and pour over toast (from which crusts have been removed). Garnish with toast points and parsley.

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Calf’s Liver a la Madame Beque

Wipe liver and cut in one-inch cubes. Sprinkle with salt and pepper and cover with thin slices onion and three sprigs parsley.

Let stand two hours, fry in deep fat one minute and drain on brown paper. Remove to hot serving dish and garnish with slices of lemon and sprigs of parsley.

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Calf’s Brains a La York

Wash brains and cook thirty minutes in boiling, salted, acidulated water, to which has been added:
• one slice onion,
• one slice carrot,
• sprig of parsley,
• bit of bay leaf and
• stalk of celery, broken in pieces.

Remove from stock, drain and place under a weight; when cold cut in small cubes, pour over one-half cup Sherry wine, cover and let stand one hour.

Brush and peel one-fourth pound mushroom caps, cut in slices, and sauté in butter.

Melt three tablespoons butter, add three tablespoons flour and stir until well blended. Then pour on gradually, while stirring constantly, one cup thin cream and one-half cup heavy cream.

Bring to the boiling point, add brains and mushroom caps and season with one teaspoon salt, one-fourth teaspoon paprika and a few grains cayenne.

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Corned Beef Tomato Toast a Ia Bradley

• 3 1/2 tablespoons butter
• 3 tablespoons flour
• 1 1/2 cups stewed and strained tomatoes
• 1/4 teaspoon soda
• 1/2 cup milk
• 1/2 teaspoon salt
• 8 slices dry toast
• 1/2 cup chopped remnants cooked corned beef
• 2 tablespoons grated cheese

Melt butter, add flour and stir until well blended; then pour on gradually, while stirring constantly, tomatoes, to which soda has been added.

Bring to the boiling point and add milk and salt and again bring to the boiling point.

Dip toast (from which crusts have been removed) separately in sauce, and when soft remove to serving dish.

To remaining sauce add chopped corned beef and pour over all. Sprinkle with cheese and garnish with toast points and parsley.