Pot Roast

Rub two and one-half pounds of beef from the under part of the round with salt and sprinkle with pepper. Let it stand for thirty minutes to one hour. Melt one table-spoonful of butter in a Caloric kettle, put in the meat with some sliced carrot and a piece of bay leaf. Cook for ten or twelve minutes, occasionally turning the meat and adding a table-spoonful of water. Have ready one or two tablespoonfuls of flour dissolved in the necessary quantity of water. Add this to the meat and heat the whole to the boiling point. Put the cover on the kettle and cook in the Caloric three hours, using one radiator.

Pot Roast With Potatoes

Sear a three-pound pot roast on all sides in a hot skillet. Sprinkle it with salt and pepper and put it into a Caloric utensil. Try out a piece of suet and while it is sizzling, pour in a large cupful of hot water. When it boils, pour it over the meat and remove the kettle at once to the Caloric, cooking two and one-half or three hours, using two radiators. One hour before serving, boil the potatoes on the stove for five minutes or long enough to heat them through. Lift the Caloric lid and slip the potatoes, drained of the boiling water, into the broth at the side of the meat, allowing as little heat to escape as possible. A small onion may be added if desired.

Ragout Of Beef A La Creole

Cut two pounds of lean, coarse beef into dice, and fry five minues in hot drippings. Take up the meat and keep it hot while frying in the same fat, two minced onions, six small green peppers which have been parboiled and cooled before being minced, a teaspoonful of minced chives, three large potatoes, peeled and sliced, six chopped olives and a teaspoonful of minced, sweet herbs. Season with pepper and when the mixture has cooked five minutes add a teaspoonful of vinegar. Remove with the meat to the Caloric for two hours. The meat should be in shreds.

Rare Roast Beef

Melt a little butter in a Caloric kettle and sear the meat on all sides. Season to taste and remove to the Caloric using two radiators sizzling hot. Allow about seventeen minutes for each pound of meat.

A dressing made of bread crumbs mixed with two beaten eggs, a teaspoonful of sage, a lump of butter and salt and pepper to taste, makes an appetizing addition to a roast of beef. Moisten with water and place in the form of a loaf by the side of the beef. After removing the meat and dressing, thicken the gravy with a large tablespoonful of flour rubbed smooth in water and boil slightly.

Rolled Beefsteak

Use a steak, cut from the round, one-half inch thick. Remove the center bone and the surplus fat.

Over the steak spread a dressing made of one cupful of soft bread crumbs, one rounding tablespoonful of butter, melted, one level teaspoonful of poultry seasoning or sweet herbs, one-half teaspoonful of salt and one-half teaspoonful of pepper. Press this down firmly on the steak, then roll compactly and tie securely with twine. Into a cast-iron skillet put one-fourth of a cupful of beef drippings or butter and place over the fire. When hot, put in the beef-roll. Turn it until it is a delicate brown. Remove to a Caloric kettle. Add to the fat remaining in the skillet one-fourth cupful of flour. When thoroughly blended, add one pint of boiling water. Season with salt and pepper. Put the kettle into the Caloric and cook for two or three hours, using two radiators. When done, remove the strings and serve. Add a little onion juice to the gravy and pour it over the roll.