1 lb. of steak from the upper side of the round, or any piece of lean
beef free from gristle; chop very fine, add 1 tbsp. of onion juice
(or finely minced onion), 1/2 tsp. salt, 1/2 ssp. black pepper, mix
well together; dip the hands in cold water, take 2 tbsps. of the
mixture and form with the hands into small round cakes. Have the
frying pan very hot, put in 2 tbsps. of dripping; when hot, put in the
steaks, brown on both sides--or they may be pan-broiled. Place them on
a hot dish, add a tbsp. of flour to the fat remaining in the pan, mix
until smooth and brown; add a cupful of boiling water, stir until it
boils, add pepper and salt to taste, and pour over the steak.


BEEF STEW WITH DUMPLINGS.

2 lbs. of lean beef (cheaper cuts). Cut into pieces about 1 inch
square, dredge with flour. Put 2 tbsps. of dripping into a frying pan;
as soon as it is very hot put in the meat and shake or stir until
nicely browned. Skim out the meat and put it in a saucepan. Add 1
tbsp. of flour to the dripping remaining in the pan, mix and add 1
quart of boiling water; stir over the fire until it boils, then strain
it over the meat; add one small onion, pepper and salt to taste. Cover
the saucepan closely and let it simmer for 2 hours. Make the dumplings
by sifting 1 pint of flour, to which has been added 2 tsps. baking
powder. Add 1/4 tsp. salt and enough milk to make a soft dough. Lift
the dough in spoonfuls, placing them over the meat, cover quickly and
let boil 10 minutes. Do not uncover the saucepan while the dumplings
are cooking or they will fall immediately. Be careful not to allow the
stew to burn while the dumplings are cooking.