Here are pages 25, 26, 27 and part of 28 from the vintage booklet The Enterprising Housekeeper from the sixth edition (1906).

Beef

Hamburg Steaks

1 pound of steak from the round
2 or 3 drops of onion extract.
1 teaspoonful of salt
1/2 tablespoonful of pepper
1 tablespoonful of chopped parsley

A very little thyme or sweet marjoram may be added if desired.

Chop the meat fine, mix well with the seasonings. Form into small steaks with the hand. Melt a tablespoonful of butter in the frying-pan. When heated put in the steaks; let them cook slowly until done half way through; turn over and cook the other side. Serve with a brown or mushroom sauce.

Cannelon of Beef

1 pound of lean beef from the round
2 drops of celery extract
1 egg
1 teaspoonful of salt
1 tablespoonful of butter
1/4 teaspoonful of pepper
1 teaspoonful of mixed spices.

Chop the beef fine. Melt the butter, add to the meat, with the egg beaten light without separating, and the flavorings. Mix well, and make into a roll. Grease a piece of brown paper and roll around the cannelon. Put on a shallow tin or baking pan and bake thirty minutes in a moderate oven, basting occasionally with melted butter. Unroll the paper and serve the cannelon with a sauce.

Beef Spanish

2 cups finely chopped cooked meat
2 tablespoonfuls of butter
1 small onion
1 cupful of tomatoes
2 tablespoonfuls of flour
1 cupful of stock
Salt and pepper to taste.

Melt and brown the butter, add the onion, sliced, and cook until delicately browned. Add the flour and brown, stirring all the while, then add the meat. Add the stock and tomatoes and cook until thoroughly heated. Season and serve on a hot dish garnished with timbales of rice.

Beef Minced on Toast

To one and one-half cupfuls of minced beef, take one cupful of brown or tomato sauce.

Make the sauce and season to taste with onion juice, catsup, curry powder, Worcestershire sauce or mushroom catsup. Add the meat, stir carefully until well mixed and thoroughly heated, and serve at once.

If eggs are to be served with the hash, cut the toast with a large round patty cutter. Put a thick layer of the minced meat on each piece and place a poached egg carefully on each. The egg should be trimmed to fit the toast and must be poached while the hash is heating, so that all may be sent to the table piping hot. No matter how good the hash, it loses its flavor if served cold, and a cold poached egg is never acceptable.

Cecils

2 cupfuls of chopped cooked beef
1 tablespoonful of chopped parsley
1 tablespoonful of bread crumbs
Yolks of two eggs
2 tablespoonfuls of butter
Salt and pepper to taste.

Melt the butter, add the bead crumbs, and when well mixed, the meat, seasoned. Add the beaten yolks of the eggs and stir in a saucepan over the fire until the mixture is heated through. Cool, form into small round balls, cover with egg and bread crumbs and fry in smoking-hot fat.

New York Hash

To every cupful of chopped cooked meat take

2 cupfuls of chopped potatoes
1/2 cupful of boiling water or stock
2 tablespoonfuls of butter
Seasoning to taste.

For this, beef is most generally taken, although corned beef, chicken, turkey, veal or even mutton may be used. The cold meat should be chopped rather fine, and the potatoes not chopped until cold. Season the meat and potatoes, put the water and butter over the fire, and when the water boils again add the meat and potatoes. Nothing is better to cook hash in than an old-fashioned iron saucepan or spider. The difficulty of making good hash lies in the cooking, for it must be stirred, yet not too much, or it will be pasty; the water should boil away, yet the hash must not be dry, nor yet watery. Let it cook, stirring occasionally, until there is a coating on the bottom of the pan from which the hash can be freed without sticking. Serve at once.

Corned Beef Hash

may be made in the same way, or using equal proportions of chopped meat and potatoes. Many prefer a slight flavoring of onion, when it is advisable to use a few drops of onion juice or extract rather than the chopped onion itself.

Baked Hash

2 cupfuls of meat
1 tablespoonful of butter
2 cupfuls of potatoes
2 cupfuls of stock
Seasoning to taste.

Melt the butter in the frying pan; add the stock and, when heated, the meat and potato well mixed. Season to taste and stir occasionally until well heated. Turn into a greased baking dish and bake thirty minutes in a moderately quick oven.

Meat Cakes

2 cupfuls of chopped cooked meat
3 tablespoonfuls of cracker crumbs
2 eggs
2 tablespoonfuls of butter
1 small onion
Salt and pepper to taste.

Chop the onion very fine. Beat the eggs light without separating. Melt the butter, add to the cracker crumbs, mix with the eggs, meat and seasoning. Make into flat cakes and sauté in butter or dripping.

Meat Sausages

A pinch of thyme or sweet marjoram
2 level teaspoonfuls of pepper
2 cupfuls of meat
3 drops of lemon juice
1/4 cupful of pork
Yolks of two eggs.

Use cooked meat and chop very fine. The pork should be measured after chopping and should be less rather than more than the amount given. Mix the dry seasonings with the meat and pork, and add the yolks of the eggs beaten light. When thoroughly mixed, form into small, flat sausage cakes and sauté in a frying-pan.

Corned Beef Croquettes

2 cupfuls of finely-chopped cold corned beef
1 tablespoonful of chopped parsley
2 cupfuls of mashed potato
1/4 cupful of cream
1 egg
2 tablespoonfuls of butter
Salt and pepper to taste.

Melt the butter in a saucepan, add the potato and the cream, and stir until it is well mixed and heated. Add the meat, and the salt and pepper. Take from the stove, add the chopped parsley, and the egg beaten light without separating. Mix well, but gently, and put away to cool. Form into croquettes, cover with egg and bread crumbs, and fry in deep, smoking-hot fat. These croquettes should be served with sauce.