Two teaspoons of salt,
One teaspoon of pepper,
One teaspoon of Worcestershire sauce.
Heat slowly to the boiling point and cook until the celery and cabbage are tender and then make a border around a large hot platter of cooked noodles and lift on the chop suey. Garnish with finely chopped parsley and serve.
Note.—Make the brown sauce from the left-over gravy and bones making a stock.
DELMONICO ROAST BEEF
Have the butcher cut the seventh and eighth rib from a roast, removing the chine bone. Now have him remove the blade and meat between it and the skin, cutting off the top of the ribs. This gives you a heart-shaped piece of very tender beef. It is really the eye of these two ribs. Place the roast in a pan and dust lightly with flour, and then place in a hot oven for thirty minutes to start cooking. Now reduce the heat and cook, allowing twenty minutes to the pound, counting the time from the minute you reduce the heat.
Use the top of the ribs and the piece of meat from the blade for the pot roast or a beef à la mode. Have the butcher remove the blade and roll the flap-like piece around the ribs, fastening it with a skewer or the entire piece may be boned and rolled.