Pot Roast

Wipe a six-pound piece of beef; put into hot frying pan, and sear until brown; then lard the upper surface. Place in tightly covered kettle or bean pot; add one cup of water. Cook slowly in oven until meat is tender, keeping only enough water in kettle to prevent burning. When nearly done, sprinkle with salt and pepper. Serve with a [Brown Gravy] made with water in the pan.

Beef Ragoût

Wipe three pounds from the flank or round. Cut into small cubes; dredge with salt, pepper and flour. Brown meat in hot frying pan, being careful to avoid burning.

Remove meat to kettle with close-fitting cover. Brown four tablespoons butter; add four tablespoons flour, and continue browning; add one and one half cups stock or water, one half cup each of carrot and onion; season with salt and pepper and simmer one and one half hours.

Broiled Beefsteak

Use a slice cut from the rump, round, or sirloin, cut one and one half inches to two and a half inches thick. Wipe meat; place on hot broiler, and broil over a clear fire from five to ten minutes, turning every ten seconds. Serve on a hot platter, spread with butter, and season with salt and pepper.

If there is a large amount of fat on the steak, be sure it is well browned before serving.

Beefsteak smothered in Onions

Heat a frying pan hissing hot. Put in beefsteak, searing first on one side, then on the other; cook five minutes; season with salt and pepper; add onions which have been cooked one half hour in boiling salted water. Cover and simmer twenty or thirty minutes.

Remove steak to platter, spread with butter, and season with salt and pepper. Season onions with salt, pepper, and butter, and serve around steak.

Hamburg Steak à la Tartare

Put meat and suet through meat chopper; add finely chopped onion, and season with salt and pepper. Shape in balls; roll in crumbs, and broil over a clear fire, or pan-broil. Serve on hot platter with brown gravy, [Tomato Sauce], or [Spanish Sauce]. Garnish with parsley.