ROAST BEEF
To roast in a cooking stove, the fire must have careful attention lest the meat should burn. Lay it, well-floured, and seasoned, into a dripping pan, with rather more than enough water to cover the bottom; turn the pan around often, that all parts may be equally roasted, and baste frequently. The oven should be quite hot when the beef is first put in that the outside may cool quickly and thus retain the juices. A large roast of eight or ten pounds is much better and more economical than a small one, even in a small family. Allow a quarter of an hour for every pound of meat if you like it rare. It can be re-roasted on the next day. If much remains serve cold on the next, or in very thin slices; dip each one in flour, then chop two onions fine, place a layer of meat in a baking dish and sprinkle it with salt, pepper and onion; above this place a layer of sliced or canned tomatoes; alternate the layers till the dish is nearly full, moisten with the gravy, place a layer of tomatoes upon the top, fill with boiling water, cover with a plate and bake two hours.
California
Market
James Daniel, Prop.
PHONE 537
Finest class of
Beef, Pork, Mutton and
Sausage
always ready and on sale to families at
Popular Prices
We handle Poultry also
Wagon will call and make deliveries
TRY OUR MEATS
355 N. Virginia Street Reno, Nevada