Beef Roulard

Cut one and one-half pounds of lean beef in five or six equally thick slices. Add salt, put one slice on top of another and let them stand for one-half hour. Make the following dressing: Chop one-fourth pound of bacon with two small onions and add a large pinch of white pepper. Divide it into five or six equal parts and spread each part on a slice of the meat. Roll up the slices and wind with thread. Turn the meat-rolls in flour until they are white all over. Put them into a kettle with hot butter and fry until they are yellow. Then add three tablespoonfuls of sour cream, the juice of half a lemon, a pinch of sugar and one-half cupful of stock. Let them smother in a covered kettle for ten minutes, after which, cook in the Caloric one and one-half hours, using one radiator.

Beef Stew

Cold bits may be used for this or the round or any of the cheap cuts of beef. Cut all the fat from the meat and cut the lean into small pieces. Fry the fat in a kettle gently for ten or fifteen minutes. Then brown the meat, which has been seasoned well with salt and pepper. Cut a slice or two of onion, turnip or carrot and three or four potatoes into small pieces and add to the stew. Cook in the Caloric three hours or more, using one radiator. Remove from the Caloric to the fire and thicken the stew with one tablespoonful of flour rubbed to a paste in a little milk.

Beef Tea

Remove all the fat from one pound of round steak. Cut in one-half inch cubes and put in glass fruit jars. Set in a Caloric kettle of cold water and heat gradually. When the water reaches the boiling point remove to the Caloric for five hours without using a radiator. Strain, heat over hot water and add a little salt.

Boiled Beef

The brisket or a piece of the round is good for boiling. Put the suet and trimmings of the meat in a kettle and try out the fat. Then put in the meat and sear it quickly on all sides. Remove the cracklings from the fat and cover the meat with boiling water. Cover tightly and cook in the Caloric three hours or more, using one radiator. Then remove to a hot platter, salt well, and garnish with cress or boiled cabbage. The liquor should be saved for stock or sauce.

Boiled Tongue

Wash a fresh tongue weighing about three pounds and place it in a kettle or salted, boiling water. Remove to the Caloric and cook six or eight hours, using one radiator. Prepare it before retiring and let it remain in the Caloric over night. In the morning, remove from the liquor, peel off the skin, press between plates and serve in slices. If the tongue is corned, it should be well soaked for several hours in cold water before boiling.

Brown Beef Stew

Cut two pounds of beef into cubes of one inch. Roll them in two tablespoonfuls of flour. Put two tablespoonfuls of suet into a saucepan and shake it over the fire until it is well melted. Remove the cracklings and put in the meat. Shake until it is slightly brown. Draw the meat to one side of the pan and add two tablespoonfuls of flour to the fat. When smooth, add one quart of stock, one teaspoonful of salt, one onion, one bay leaf, one small carrot, one saltspoonful of pepper and one teaspoonful of kitchen bouquet. Put all together into a kettle and cook in the Caloric three hours, using using two radiators.