STUFFED PRESSED STEAK
Pound a large round steak flat and tender. Spread with highly seasoned stuffing, roll into shape, and sew tightly in cheese-cloth. Boil for three hours, in salted water, take out and press under a heavy weight until cold. Take off the cloth, cut in thin slices, and serve with horseradish or made mustard.
ROAST BEEF
Have a rib roast of beef cut standing—that is, with the bones left in. Put into a hot oven without seasoning and when the outside is seared enough to prevent the escape of the juices, reduce the heat and cook slowly until done, basting frequently with the dripping. During the last half hour of cooking, dredge with salt, pepper, and flour. Skim the drippings and thicken for gravy, adding more liquid if required.
POT ROAST
Put a round of beef into a deep pot, add a small onion sliced, and a cupful of boiling water. Cover and cook slowly, allowing ten minutes to the pound. Take up the meat, rub with butter, dredge with flour, and brown it in a hot oven. Strain the gravy left in the pan, season with salt, pepper, and mushroom catsup, and thicken with flour browned in butter. Pour over the meat and serve.
RÉCHAUFFÉ OF BEEF À L’ESPAGNOLE
Cook together a can of tomatoes, a chopped onion, half a dozen sweet green peppers, seeded and cut into rings, and a tablespoonful of butter. Simmer for an hour. Reheat in the sauce thin slices of rare roast beef and thicken with one or two beaten eggs.