Rib, sirloin, or rump can be used. Have bone removed and meat rolled. Put meat into a round-bottom pot. Brown the beef on one side, then on the other. Then add one pint of boiling water, and a piece of suet; salt when half done. Cover tight, cook tender. When done pour out the liquor, and thicken with browned flour, a tablespoon or more stirred into the gravy to which you may have to add more water. When thickened, strain and add a little pepper.
Mrs. Roose
BROILED CHOP FOR INVALID
French a rib chop by scraping the long part of the bone until all the fat is removed. Lay on clean buttered paper the shape of the chop and cut double, fold the paper over so as to form a case; place on a pan and broil for six minutes. Serve at once.
Mrs. Sontheim
BURGEAU (FRENCH)
With lamb, veal, or chicken, cut into small pieces all vegetables in season, take potatoes, cut same as meat, put into pot and cover with water, let boil three or four hours, then add can of tomatoes and same of green peas, then let simmer one hour more. Thicken with a little brown flour.
Mrs. Fragner
BEEF TONGUE WITH OLIVES
Wash clean a tongue and let stand in boiling water for ten minutes. Then put in a casserole without peeling, add different vegetables and small pieces of salt pork. This may be left out if not desired. Salt and cover with water, and one glass of white wine. Let cook gently for two hours; now peel tongue, strain the sauce and thicken with flour; return tongue to the gravy and ten minutes before serving add one pint of pitted olives.