It was interesting to know that nothing was wasted and the bones of animals were also boiled and the marrow used for food.  Here is one recipe for use of beef marrow bones.

"Have the bones sawed into convenient sizes, then cover the ends with a small piece of common crust, made with flour and water so that the marrow will not ooze out.  Over this, tie a floured cloth.  Place them upright in a saucepan of boiling water, taking care  there is enough to cover the bones.  Boil them for 2 hours, remove the cloth and paste, and serve them upright on a napkin with dry toast.  

Some people scrap the marrow out of the bone in the kitchen and spread it on the toast with a seasoning of salt, pepper and cayenne and bring it to the table in that manner.  The trouble with this method is,  however, that unless the task is handled quickly, the marrow will often as not be cold when it reaches the table"

Individual Beef Hash

Recipe from: "99 Potato Recipes from 33 Cooking Experts,"

Maine Potatoes, circa 1930.



1 cup cooked beef, chopped

1 cup cooked potatoes, chopped

1 TB minced onion

1/4 cup beef broth

6 eggs

1 tsp. salt

Ground black pepper, to taste



Combine beef, potatoes, onion, seasonings, and broth. Mix thoroughly.



Fill well oiled muffin tins 2/3 full. Set muffin tin in a pan of warm water.



Bake in a moderate oven, 375º F., for about 30 minutes. Remove pan from

oven.



Break an egg over each portion and season well. Return pan to oven for 10

minutes,

or until eggs are set.



Serves: 6.

MINCED COLLOPS

Beef, raw, minced fine
Clarified butter
Salt
Pepper
Onions, sliced

This is a favorite Scotch dish; few families are without it; it
keeps well, and is always ready to make an extra dish.
Take beef, and chop and mince it very small; to which add some
salt and pepper. Put this, in its raw state, into small jars,
and pour on the top some clarified butter. When intended for
use, put the clarified butter into a frying-pan, and slice some
onions into the pan, and fry them. Add a little water to it, and
then put in the minced meat. Stew it well, and in a few minutes
it will be fit to serve up.

The Cook's Oracle by William Kitchiner, MD, New York, 1829

 A1950's STYLE MEATLOAF RECIPE

2-1/4         POUNDS GROUND CHUCK
1-1/2         LINKS EACH SWEET, MILD, & HOT ITALIAN SAUSAGE
2             EGGS, LIGHTLY BEATEN
1             CUP OLD FASHIONED OATMEAL
3             CLOVES GARLIC, GRATED FINE
1             CUP FINELY CHOPPED ONION
1             CUP FINELY CHOPPED BELL PEPPER
5             BABY CARROTS, FINELY GRATED
1             TEASPOON DRIED OREGANO, CRUSHED
1             TEASPOON KOSHER SALT
              FRESH GROUND PEPPER TO TASTE
1             TABLESPOON WORCESTERSHIRE SAUCE
1             PACKAGE LIPTON'S ONION SOUP MIX
1/2           CUP MILK
1             ( 6 OUNCE ) CAN TOMATO PASTE, DIVIDED
              BROWN SUGAR
2 - 4         STRIPS BACON, CUT IN HALF ( OPTIONAL )

Combine ground chuck, Italian sausages, oatmeal, garlic,
onion, bell pepper &carrot. Mix to incorporate. Mix together
eggs, salt, pepper Worcestershire sauce onion soup mix,
milk and half of the tomato paste. Mix in to the meat mixture.
Shape in to loaf and put in to loaf pan. Spread the
remaining tomato paste on top of meatloaf and sprinkle
with brown sugar. Then lay the bacon strips on top of
the meat loaf.
Bake at 350° for 1 hour. Let rest for 15 minutes.