Corned Beef Hash
Chop beef; add an equal amount of cold boiled potatoes, chopped; season with salt, pepper and a few drops of onion juice.
Melt one tablespoon butter in an iron frying pan; add beef and potatoes and sufficient milk or hot water to make the mixture quite soft. Cover frying pan and cook slowly until a brown crust is formed. Turn like an omelet on to a hot platter. Garnish with parsley.
Roast Beef
Pieces used for roasting are sirloin, rib, back of the rump, face of the rump, and upper round.
Eight to ten minutes a pound should be allowed for cooking the meat moderately rare.
Wipe the meat; place on rack in dripping pan; dredge meat and pan well with flour, then sprinkle well with salt and pepper.
Cook in hot oven for fifteen minutes, until flour is well browned. Reduce heat and continue roasting, basting every ten minutes until cooked.
Baste with fat tried out from the meat. If that is not sufficient, add beef suet, beef drippings, or butter.