Steamed Filet Roast

Rub the meat with salt, sprinkle with pepper and let it stand for at least one hour. Heat some butter in a kettle and put in the meat and brown it. In turning the meat be careful not to prick it with a fork lest some juice escape. Add one small onion, sliced, and one tea-spoonful of capers. Dissolve one tablespoonful of flour in three tablespoonfuls of water. Pour it into the kettle and boil for a moment. Put the cover on the kettle and cook in the Caloric three hours, using one radiator.

Steamed Rib Roast

Cut a roast in such pieces that a rib is attached to each piece. Rub all sides with salt and sprinkle with pepper. Heat two tablespoonfuls of butter or drippings in a kettle. Put the meat in, adding one large, thinly sliced onion. Brown the meat and the onion. In order to keep the onion soft, add one tablespoonful of water to which has been added a little beef extract. When the meat is brown, put the cover on the kettle and cook in the Caloric two hours, using one radiator.

Stewed Beef With Ham

Season three pounds of beef (the filet is best) with salt and pepper. Let it stand for one-half hour. Melt and heat in a kettle two tablespoonfuls of butter. Put the meat in it and add one-fourth of a pound of smoked ham cut in small slices, one large, sliced onion, a carrot, two or three cloves and one bay leaf. Turn the meat several times. Then add one-half cupful of stock and heat to the boiling point. Dissolve two tablespoonfuls of flour in water or stock to thicken. Cook in the Caloric two hours, using one radiator.

Swedish Steak

Cut one and one-half pounds of round steak into serving pieces. Season with salt and pepper and' pound in as much flour as possible, using the edge of a plate. Fry brown on both sides in butter; then cover with boiling water. Remove to the Caloric for three hours, using one radiator.