Corned Beef

For cold corned beef the plate piece is the best; while, for a hot dish, the brisket is to be preferred. Always have a good layer of fat around it. Place in cold water and heat slowly to the boiling point; then drain the water off. Cover with fresh water and heat again to the boiling point. Clamp the cover down and cook in the Caloric six or eight hours, using one radiator. Cool in the stock; press between plates and serve in thin slices.

Filet Roast

Season a piece of filet with salt and pepper and let it stand for one hour. Heat some butter in a Caloric kettle and brown the meat in it on all sides. Remove to the cabinet for two hours, using two radiators.

Goulash Stew

Cut a two-pound flank steak in small dice. Chop one onion and fry it in two tablespoonfuls of butter. Brown the steak in the butter and cover it with cold water or stock. Season with salt, pepper or paprika and thicken with flour. Boil three minutes. Place, tightly covered, in the Caloric and cook three or four hours, using one radiator.

Invalid's Broth

Remove the fat from one pound of the best part of round steak. Cut into dice and place in an aluminum or porcelain-lined kettle. Cover with cold water and add one level teaspoonful of salt. Let is stand a few hours or over night. Put a radiator on the fire to heat and set the kettle containing the meat on this so that it will heat very slowly. Do not allow it to boil. When the radiator will faintly hiss when touched with a wet finger, it is hot enough. Cook in the Caloric two or three hours.

Panned Steak

Two pounds of steak, cut thick. Place it in a deep, round pan. Pare eight small potatoes and arrange around the edge of the pan. To season, use three small, sliced carrots and two onions sliced thin, with salt and pepper to taste. Pour over this brown butter sauce enough to cover. Put the pan into the baking rack and cook in the Caloric at least one and one-half hours.

Round steak cooked in this manner in the Caloric is just as delicious as the finest piece of sirloin steak cooked in the ordinary way.

Picklesteiner Meat From Beef Tenderloin

Cut two and one-fourth pounds of beef tenderloin in medium-sized cubes. Chop one-fifth of a pound of bacon, add a piece of butter cut into little pieces, ten or twelve pared, raw potatoes cut in cubes and prepare the following vegetables: A handful of parsley, a piece of garlic, one onion and two or three carrots. Cut all the vegetables fine. Melt a piece of butter in a kettle. Put in a layer of the potatoes, a layer of the mixed vegetables and a layer of meat. Sprinkle salt and paprika sparingly between the layers. Put bacon and butter on top of the potatoes. Continue in this way until all is used. At last, add one cupful of water or stock. Put the kettle over a blaze and heat for five minutes. Close the kettle and cook in the Caloric forty-five minutes, using one radiator.