This section is from the book "Mrs. Allen's Cook Book", by Mrs. Ida C. Bailey Allen. See also: The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.
Dredge the meat with flour, allowing about three table-spoonfuls to fall upon the bottom of the pan. Set the meat in a hot oven, and put on the lid, if the double roaster is used, and let it stand until seared all over so the juices may be retained, and until the flour has become a little brown. Then reduce the heat and bake the meat until tender. If a dripping pan is used, baste the meat every ten minutes with hot water containing a little butter or beef drippings, but if a double roaster is used, pour in water barely to cover the bottom and it will not be necessary to baste the meat. To roast beef rare allow from eight to ten minutes to the pound; if well done, from eighteen to twenty minutes per pound.
See general directions for roasting by this method and allow fifteen minutes to the pound.
3 pounds lower round of beef
2 tablespoonfuls beef drippings
2 teaspoonfuls salt
1/4 teaspoonful pepper
Sprinkle the meat with the salt and pepper, dredge the flour and brown in the drippings. Transfer to a large casserole, arrange the vegetables around and on top of it, sprinkle on the spice, add a cupful and a half of boiling water, cover closely and bake for four hours. Serve with a sauce made from the liquid remaining in the casserole.
Plunge the meat into rapidly-boiling, salted water, then reduce the heat and let the meat simmer very gently until done. This will take about four hours for a five-pound piece of round, or -fresh brisket. The meat should be so tender that it almost falls to pieces. Drain well, and serve with horseradish sauce, a garnish of shredded lettuce and slices of sweet pickles, or sliced hard-cooked eggs. Or garnish with hard-cooked eggs and serve with a French dressing made of olive oil and tarragon vinegar and seasoned with onion juice or onion salt.
5 pounds round of beef 3 cupfuls water 2/3 cupful vinegar 2 tablespoonfuls salt 1 teaspoonful peppercorns 1/2 tablespoonful poultry seasoning
1/4 teaspoonful mace 1 slice onion
1 slice carrot
2 slices lemon 6 cloves
2 sprigs parsley-
Put all the ingredients together except the meat. Boil up once and then simmer for thirty minutes. Strain over the meat. Cover, and let stand for twenty-four hours, turning occasionally. Then remove the meat, drain and sear all over in beef drippings, together with three slices of lemon, half cover with boiling water containing 1/2 teaspoonful salt and the strained marinade, drained from the meat, and simmer gently until the meat is tender - about four hours. Serve with a sauce made of the thickened liquid and garnished with slices of lemon, potato or rice croquettes and small boiled onions.