Cannelon

Put twice through the meat chopper one pound of tough meat, season with a
teaspoonful of salt, a dash of pepper, and, if you like, a little celery
seed or chopped celery top; take this chopped meat into your hands, and
form it into a roll about four inches in diameter and six inches long.
Roll this in a piece of oiled paper, put it in a baking pan, bake in a
quick oven thirty minutes, basting the paper with melted butter three or
four times. When done, remove the paper, dish the cannelon, and pour
around plain tomato sauce.


Brown stew

Cut any left-over pieces of uncooked tough meat into cubes of one inch.
Put a couple of tablespoonfuls of suet into a saucepan; when rendered out,
remove the cracklings. Dust the bits of meat with a tablespoonful of
flour, throw them into the hot suet, and shake until brown. Draw the meat
to one side, and add to the fat in the pan a second tablespoonful of
flour; mix, add one pint of water or stock, stir until boiling, add a
teaspoonful of salt, a bay leaf, slice of onion, a teaspoonful of browning
or kitchen bouquet; cover and simmer gently until the meat is tender,
about an hour and a half. The proportions given here are for one pound of
beef. This may be served plain, or in a border of rice, or with dumplings.
If dumplings, put a pint of flour into a bowl, add a teaspoonful of salt
and one of baking powder; mix thoroughly and add sufficient milk to just
moisten; drop by spoonfuls over the top of the stew, cover the saucepan
and cook for ten minutes. Do not lift cover during the ten minutes or the
dumplings will fall.