Have the oven hot before you begin to prepare the meat. Take six pounds of beef, wash it in cold water, dry it, salt and pepper it with two teaspoon-fulsof saltand half a teaspoonful of ground black pepper. Dredge it well with flour, mix one tablespoon-fill of fresh butter and one of lard with one teaspoon-ful of flour and put it into the roasting pan and let it brown a minute. Then stir in half a pint of hot water and put in the beef the outside up. After it has roasted fifteen minutes begin to baste. When the water has boiled down in the gravy add a kitchen spoonful of hot water from time to time and baste often. Cook it one hour and a half. After it is lifted skim off part of the fat and put in half a pint of boiling water. Stir it up well from the bottom and let it boil a few minutes, then lift. Six pounds of beef take one hour and a half to roast. Ten pounds two hours.
Since I have become the possessor of one of Mr. Thomas Gaussen's gas cooking stoves, we have had the most delicious beefsteaks. Take a young porterhouse steak one inch thick, wash it in cold water, but don't let it lay in the water to soak the juice out, then lay it on the meat board, dry it off, pound it with a wooden mallet and then nick the out side skin to prevent it from curling. Salt and pepper it on both sides, then place the gridiron over the pan that is to catch the gravy, put the steak on it and set it into the broiler, then let on the gas, and in ten minutes turn the steak and broil it ten minutes longer. Lift it into a warm chafing-dish and pour the gravy over it. This is the real juice of the beef without butter or water.
Prepare a porterhouse steak in the same manner as in the preceding receipt, and whilst it is broiling put one pint of sliced onions, cut up, into a skillet with two ounces of fresh butter, half a teaspoon-ful of salt and a pinch of pepper, and fry them a light brown. When the steak is done and put into a warm chafing-dish with the gravy poured over it, cover the steak with the onions, close the chafing-dish and send it to table hot.
Four pounds of beef from the rump without bone and two inches thick; half a pound of fat bacon; two ounces of fresh butter; six bay leaves; half a tablespoonful of juniper berries; one teaspoonful of cloves; one gill of cider vinegar; two onions peeled and cut in quarters. Wash the beef in cold water, dry it off, pound it with a wooden mallet and lard it with fat bacon. Cut the bacon in slices, cut off the skin, trim off the edges and cut it in pieces wedge shaped. Make the incisions deep with a sharp pointed knife and press in the bacon, then salt and pepper it on both sides and dredge it with flour. Have ready on the fire a dutch oven with the two ounces of butter in it, and when it is hot enough to brown lay in the beef and brown it well on both sides, then put in hot water enough to half cover the beef and the bay leaves, juniper berries, cloves, vinegar and onions. Keep the oven covered and cook it slowly two hours if young, two and a half if old. When it has cooked one hour turn it, and if the water boils down too low replenish with a little boiling water. When the beef is done the water should be boiled down and there should be a brown gravy, then lift it, skim off part of the fat from the gravy, put in a gill or more of hot water, let it boil a minute, stir it up well from the bottom and pour it through the gravy strainer into the gravy dish. It is good warm or cold served with the gravy.