Sunnyside Roast.
Select a good, tender piece either of beef or mutton—veal and pork can also be nicely roasted in the same way—place in your iron saucepan or pot one tablespoonful of good lard or half as much butter, and an onion, cut fine; let your onion fry to a light brown, and put in your meat, first having washed, dried and salted it. Put the cover on and let stand until it is pretty well browned; then add water, unless in danger of burning. Add only enough water, from time to time, to keep it from burning; turn it frequently so that it may brown on all sides. When tender, it will come forth brown and juicy. Just before serving, see that there is enough water for gravy; if there is not, you can take out the meat and add enough, but not too much, hot water, and then pour it over the meat.