Clean roast by wiping with a wet cloth. Place on a rack in oven, add suet to baste with. Cook a six-pound round roast an hour and twenty minutes; a three-rib roast one and one-half hour. Use no water.
ROUND STEAK.
Cover round steak with raw, chopped onions and bacon. Roll and tie. Put into deep kettle, sear or brown. Cover with water and pot roast for two hours. Boil down and thicken the gravy.
SMOTHERED OR POT-ROASTED BEEF.
Take four or five pounds of the middle of the rump, the flank or the round. Wipe with a clean, wet cloth and sear all over by placing in a hot frying pan and turning until all the surface is browned. Put it in a kettle with one-half pint of water, and place it where it will keep just below boiling point. Add just enough water now and then to keep meat from burning. Have close-fitting cover to keep in the steam. Cook until very tender. Serve hot or cold.
SPANISH STEAK.
Get round steak one and one-fourth inch thick. Cook the same as veal cutlets, only instead of using soup stock use one cup strained tomato juice and a little onion; a few mushrooms add to the flavor.
TURKEY DRESSING.
Cut crust off a loaf of bread, cut loaf in small bits, season with salt, pepper, sage, tablespoonful melted butter; beat one egg, add cup of milk and wet dressing.