Roast Beef

Wipe, trim, and tie or skewer into shape. If there be a large piece of flank, reserve for soups or stews. Lay the meat on a rack in a pan, sprinkle the fat with salt and pepper, dredge all over with flour, and put it in a very hot oven, skin side down at first, that the heat may harden the juices in the lean part. When the meat is seared, baste with the fat and reduce the heat. Baste often and dredge with flour. When seared all over, turn and bring the skin side up for the final basting and browning. Bake twelve to fifteen minutes to each pound. If there be any danger of burning the fat in the pan, add a little hot water after the flour is browned.

Larded Fillet of Beef

Trim the fat and gristle from the rump tenderloin. Cut strips of fat salt pork two inches long and one-fourth inch thick from near the skin, chill them, and with a larding needle draw into the upper side of the fillet. Sprinkle the meat with salt, pepper, and flour, and bake for about thirty minutes, basting two or three times.

Serve with brown gravy with or without mushrooms, or with tomato or horseradish sauce.

Pot Roast or Braised Beef

Four to six pounds from the middle or face of the rump, the vein, or the round. Wipe and sear all over in a frying-pan or under the gas flame. Add one cup of water, and place it where it will cook slowly. Use only water enough to keep the meat from burning, and have the cover fit closely to keep in the steam. Cook until very tender, but do not let it break. Serve hot or cold. The meat, cut in quarter-inch slices, may be reheated in hot butter

Thin Roasts and Thick Steaks

Between these cuts there is no dividing line, yet both are still bugbears to many housekeepers. With a gas range there is no difficulty; the meat is placed on the broiler pan close to the flame until the one side is well seared, and then the other has its turn. Then the pan is moved further away from the flame, giving the heat a chance to reach the center without burning the outside, and the meat is turned again

The same plan must be followed with other fuels - intense heat at first to sear the outside, then moderate heat to strike through the meat. First sear the meat over the coals or in a hot frying-pan without fat in it. Then finish cooking a thin roast in the oven

Broiled Beefsteak

Any tender section may be cut in steaks; loin, rump, and round each has its merits. Let the steak be cut just before cooking, and be more rather than less than an inch thick. Remove all the bone and gristle possible without loss of juice before cooking

Brush over with oil or melted butter. Place near the heat at first until well browned, then move away, giving the heat opportunity to reach the center without danger of burning the outside. The time will vary from five to fifteen minutes according to thickness, degree of heat applied, and the taste of the eaters. Prepared butters, anchovy, parsley, maitre d'hotel, etc., may be put on the steak or served in a separate dish.