Preparation:

1. Lay the halibut into salted water for a few hours.
2. Wipe it dry and cut the outer skin, then put it into a dripping pan, basting often with butter and water, and bake for an hour. It should have a nice brown color, and when it can be easily pierced with a fork it is done.
3. Add a little water to the gravy in the dripping pan, stir in a, tablespoonful of walnuts catsup, a teaspoonful of Worcestershire sauce, the juice of a lemon, and thicken the sauce with browned flour, smoothing the flour with a little water. Bring to a boil and serve in a sauce boat.

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Ingredients:
2 beef kidneys
8 oz. beef steak, cut into bite-size pieces
4 tablespoons butter
0.5 lb (250 g) mushrooms, sliced and sautéed
½ cup Guinness beer
1 large onion
2 large tomatoes
2 tbl parsley minced
½ cup beef bouillon
1 bay leaf
marjoram, thyme, rosemary
Salt, pepper
500 g (1 lb 2 oz) puff pastry

Preparation:

1. Wash the kidney, remove membranes and fat, and cut kidney in 1″ cubes. Mix flour, salt and pepper; roll kidney and beef pieces in flour mixture.
2. Melt the butter in a heavy pot. Add the onions and cook, stirring often, until well browned. Add the steak and kidneys. When the meat is browned on all sides, pour on 2 cups of Guinness, herbs, salt, and pepper. Cover and cook over a very low heat for 1 1/2 hours, or until the steak is tender.
3. Preheat the oven to 375 F (190 C). Roll out the pastry and cover the pie plate. Place pastry over meat, sealing pastry edges to edge of dish. Make vents in pastry to allow steam to escape. Bake for 25 minutes, or until crust is golden.

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Preparation:

1. Take one pound of raw beef, cut off fat and stringy pieces, chop extremely fine, season with salt and pepper, grate in part of an onion or fry with onions.
2. Make into round cakes a little less than one-half inch thick.
3. Heat pan blue hot, grease lightly; add cakes, count sixty, then turn them and cook on the other side until brown. When well browned they are done if liked rare. Cook ten minutes if liked well done.

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