Pot Roast of Beef.
Place a small piece of suet or fat in kettle let it get very hot. Place the roast in kettle, sprinkle with pepper and grated nutmeg, brown on all sides watching carefully to prevent burning. Then cover with boiling water and cook till tender. Salt about ¹⁄₂ hr. before removing from the kettle, make a brown gravy. Beef not suitable for oven roasts will be excellent cooked this way.
Leg of Lamb.
Leg of lamb baked in the oven until tender and served with a mint sauce or it can be cooked the same as a beef roast and served with a brown gravy or mint sauce.
Creamed Veal.
Simmer one slice onion and one half inch bit of bay leaf in one rounded tablespoonful butter, remove the onions and bay leaf, add one level tablespoonful corn starch, when well mixed add gradually 1 cup thin cream and ¹⁄₂ cup strained tomato, season with salt and pepper and heat quickly in it 2 cups of cooked veal cut in small dice.
Boiled Ham.
Soak the ham over night in water which should cover well. Then set it on fire to boil, the rule for boiling ham is 15 minutes to each lb. When it is half boiled change water and add a cup of molasses, when done set it to cool when cold enough skin and stick in a few whole cloves and put in the oven to brown.
Liver with Bacon.
Pour boiling water on liver, drain and dip in flour. Cook with bacon.