Swiss Steak

2 pounds steak cut 2 1/2 inches thick from shoulder, rump or round

1/2 cup flour

2 tablespoons fat

Few slices onion

Salt and pepper 1/2 green pepper, chopped fine 2 cups boiling water or 1 cup water and 1 cup strained tomatoes

Season the flour with salt and pepper and pound it into the meat with a wooden potato-masher, or the edge of a heavy meat mallet. Heat the fat and brown the meat in it. Add the onions, green pepper, boiling water and tomato. Cover closely. Simmer for 2 hours. This may be cooked in a casserole in a moderate oven (3 50°F.) about 1 to 1 1/2 hours. Vegetables may be added as desired. Serves 6.

Braised Ox-Tail

1 ox-tail (cut in two-inch pieces)

2 tablespoons fat 2 small onions

1 carrot

1 tablespoon chopped celery

2 tablespoons flour 1 cup hot water

1 cup tomatoes

3 bay-leaves

3 whole cloves Salt and pepper

Saute the pieces of ox-tail in the fat. Add the sliced onion, and carrot and the chopped celery, and brown all together.

Sprinkle with browned flour. Add the hot water, tomatoes, bay-leaves, cloves, salt and pepper. Put into a casserole and cook slowly ( 350° F.) until the meat falls from the bones.

Braised Beef

2 to 3 pounds brisket or round of beef Drippings or other fat for sauteing 2 tablespoons butter or other fat

1 chopped onion

1 chopped carrot

1 tablespoon chopped parsley

1/2 cup diced celery

1 cup canned tomatoes

Salt and paprika

Cut the meat into cubes; brown in hot frying-pan with drippings. Stir the meat so it will cook quickly and not lose its juices. Tender cuts can be cooked whole. Remove the pieces to a closely covered kettle that can be used either on top of the range or in the oven. Rinse the pan with a quarter cup of boiling water to save all browned bits, and pour this over the meat. Cover tightly and cook slowly for two hours.

For the Sauce, melt butter or other fat and brown the onion and carrot in it. Add parsley, celery and tomatoes. Heat thoroughly. Add seasonings. Pour the sauce over the meat and continue cooking for another hour.

Beefsteak Pie

2 pounds rump, flank or chuck steak Pie paste Chopped onion Salt and pepper

Sliced potatoes Butter or other fat Flour Egg

Cut the meat into strips two inches long by one inch wide. Put them with the bone, just cover them with water and simmer about an hour. Line the sides of a baking-dish with pie paste; put in a layer of meat with a few thin slices of onion, and sprinkle with salt and pepper; next add a layer of sliced potatoes, with bits of butter dotted over it. Alternate the steak and potato layers until the dish is full. Thicken the gravy with browned flour and pour in, put on a top crust, brush it with beaten egg and bake at 450° F. until quite brown - about thirty minutes.