For roasting, the second cut from the thinnest side of the ribs, or the sirloin, are the best pieces.

For broiling, sirloin or porter-house steaks, or steaks cut from the rump.

For a-la-mode, the tender side of the round.

For stewing, the round, rump, and the plate or brisket.

For soup, the shin or leg, edge-bone, shoulder or round.

For boiling, the round.

Roast Beef

Season with pepper and salt, and dust with flour; put the beef in the dripping-pan, bone side down, if you are going to bake or roast it in the oven; put a small quantity of hot water in the pan, not enough to stew the meat, but simply to prevent the pan from burning. When the fat commences to drip from the meat, baste it. This should be done every twenty minutes. Allow the beef to be in the oven a quarter of an hour to every pound if you like it rare in the middle. When done, lift it out of the pan to a hot dish, dust flour in the drippings, set it on the top of the stove or range, add hot water, boil up, put a few spoonfuls over the top of the meat to give it a rich look, serve the rest in a gravy-boat. If the beef is very fat, pour off part of the drippings and set aside for frying, before you add the flour. If the gravy is not as brown as you wish, add a few spoonsful of browning, and use brown flour for the thickening.

Roast Beef With Yorkshire Pudding

The ends of the long ribs is a nice piece for this purpose. If you procure this piece, four ribs will be sufficient. Season the meat with pepper and salt, put it in a dripping-pan, set it in the oven, and when the fat has dripped out to cover well the bottom of the pan, pour a pudding round it, made as follows: Beat the yolks and whites separately of four eggs, then beat the two together, stir in five heaping tablespoons of flour and a little salt, add gradually to this a pint of milk, bake slowly for one hour; take up the meat, place it in the centre of a flat dish, cut the pudding in four pieces of equal size, that is across both ways, lay it round the meat to look as it did in the pan, make a gravy as tor roast beef, and pour over the meat and serve.

Beef A-La-Mode

Select a lean piece of the rump of the beef, weighing ten or twelve pounds, have the butcher trim it into a nice round shape, so that it will lie flat on the pan, cut a pound of fat pickled pork into strips half an inch square, draw them through the depth of the beef with a larding needle, or if you are not expert at this, you may cut incisions through the meat with a sharp and narrow-bladed knife, push the pork down into these until the pieces are only half an inch above the top of the beef. Mix together in a wooden bowl a teaspoonful of sweet marjoram, one of sweet basil, and one of thyme, all dried and rubbed fine; stir them all together, and add a teaspoonful of powdered cloves, one of black pepper, and one of salt, and half a teaspoonful of powdered mace. Mix all together, and rub the meat well with it, top, sides and bottom, chop a large onion, and a bunch of parsley, scatter them over the top of the meat, cover the bottom of a large stew-pan with thin slices of fat pork or bacon, lay the beef on them with the larded side uppermost. Mix together and pour over the meat four wine-glasses of good cooking wine, the same of tomato catsup, and half a pint of cold water; cover the vessel tightly, set it in a quick oven, and cook it four hours.

When done, put the meat on a hot dish, thicken the gravy with a little browned flour, and pour over and serve.