Hint On Cooking Roast Beef

For roast beef to be juicy and tender when done, it should be basted every few minutes so in order to save yourself this trouble, place a large piece of beef suet on top of the roast; have baking pan perfectly dry and oven very hot; place in the oven and let cook the allotted time - say half an hour, according to the size. You can be about your inside work and in the allotted time your roast is done to a beautiful brown and is very juicy, as it has been constantly basting itself all the while with the suet. Take roast out of pan, pour off drippings in a bowl and make a gravy on top of stove. A nice addition to this is to put half dozen or so peeled potatoes in the pan with roast when placing it in to cook, and they will be done to a nicety when the roast is. On taking up roast lay baked potatoes around same. This was an experiment and proved very successful, and saves a great deal of work and worry.

Boiled Beef With Cabbage

1 Head Cabbage 5 Pounds Beef Salt, Pepper.

Remove all bruised or soiled leaves from cabbage, and cut in sections lengthwise, leaving a piece of the heart on each section to hold it together. Boil beef for an hour, or more, according to size of piece. Place cabbage on top of meat and cook together one hour, seasoning to taste. Lift out the beef, allow the cabbage to boil a few minutes in the broth and serve.

Beef Pie - Potato Crust

1 Tablespoon Barley Flour Cold Beef and Gravy Butter.

Sliced Onion, Salt, Pepper Barley Flour, Egg Potatoes.

Cut the cold beef in pieces and with what gravy you have, half fill granite baking pan; add butter, sliced onion, salt and pepper and water enough to make plenty of gravy. Put over fire and thicken by dredging in the flour. Cover up where it may simmer.

Boil enough potatoes to fill the dish; mash smooth, beat light with milk and butter and place in thick layer on top of meat. Brush over with egg. Place dish in oven until potatoes are browned. Make plenty of gravy.

Rolled Steak

1 Rump Steak.

Parsley, Salt, Pepper.

Bread Crumbs, Butter 1 Cup Boiling Water.

Flatten steak. Beat other ingredients to a cream and lay over the steak. Roll up the steak and bind evenly; lay in a dish with the cup of water; cover with another dish and bake forty minutes, basting frequently.

Remove cover and allow to brown before serving. Thicken the gravy with browned flour, and serve very hot. Cut and remove strings before serving.

Pot Roast

5 Pounds Beef 1 Onion Salt, Pepper.

Put a very little drippings in an iron kettle; when hot, lay the beef in. Chop onion, fry brown in butter, and add to the beef with water to half cover meat; season and cover closely; thicken the gravy, simmer two hours or more. Serve with the gravy poured over.

Hamburg Steak

1 Pound Beef Round, Chopped Fine 1/2 Teaspoon Onion Juice 1/2 Teaspoon Salt 1/4 Teaspoon Pepper 1 Egg.

Nutmeg (a little) Soup Stock.

Remove all fibre and fat from the meat; mix all together thoroughly; make into small balls and press flat. Fry in drippings; make a brown gravy of drippings used in frying; add a little soup stock and pour over the meat.