Beef Roll

New Potatoes In Cream Beets Italian Fashion

Rhubarb Pie

Beef Roll

Wipe and trim a slice of round steak, spread with a dressing of I c bread crumbs, 1/2 t each salt and sage, dash of pepper, and 1 onion chopped fine, 1/4 c milk and I T melted butter; roll and tie firmly. Melt 2 T butter, suet, bacon or pork fat, in a saucepan, brown the roll well in this, then add 2 c hot water, and simmer 2 h. Remove the roll, thicken the liquor, using 2 T flour for each c of liquid, and serve, either separately or poured around the meat, as desired.

New Potatoes In Cream

Wash and scrape well 6 small new potatoes. Cover with boiling salted water and cook until tender. Drain, add 1 c Medium White Sauce (2 T butter, 2 T flour, 1 c milk), 1 T chopped parsley, and serve at once.

Beets - Italian Fashion

Wash well and cook 6 young fresh beets in boiling water until tender; drain, cover with cold water, and with the hands push off the skins, and cut the beets into thin slices. Melt 4 T butter in a frying-pan, add 1 small onion chopped fine, and stir constantly until softened and yellow, but not browned, then add 3 T flour, 1/2 t salt, 1/4 t pepper, and stir until well blended. Add 1/2 t sugar, and 1 1/2 c milk; let cook, stirring constantly until the sauce boils; simmer a few m, add 1 t vinegar, or 1 T lemon juice, and pour over the beets. Serve at once.

Rhubarb Pie

Peel and cut into inch pieces sufficient rhubarb to fill 3 c, pour boiling water over it and let stand 10 m. Drain, fill a pie plate lined with paste (p 130), sprinkle thickly with 1 c sugar and 2 T flour, dot with bits of butter, using 2 T, cover with a crust, and bake until the crust is brown and flaky and the rhubarb cooked.

Preparing The Meal

About 2 1/2 h before dinner, prepare the Beef Roll. While cooking, make the Rhubarb Pie. Then wash and cook the beets, allowing at least 40 m for their cookery, wash and scrape the new potatoes, and cook about 30 m. Make the sauce for the beets, then for the potatoes, and complete their preparation. Remove the meat from the liquor, thicken the latter, using 2 T flour for 1 c liquid, and serve the dinner.