pieces of cold roast beef into thick slices
and put into a stewpan with six or eight potatoes, a good-sized bunch of
celery cut into small pieces; and a small carrot cut in dice may be
added if the flavor is liked. Cover with hot water, and simmer for three
fourths of an hour. Thicken with a little browned flour.

PAN-BROILED STEAK.--In the absence of the necessary appliances for
broiling over coals, the following method may be employed. Heat a clean
skillet to blue heat, rub it with a bit of suet, just enough to keep the
meat from sticking, but leave no fat in the pan. Lay in the steak,
pressing it down to the pan, and sear quickly on one side; turn, and
without cutting into the meat, sear upon the other. Keep the skillet hot
but do not scorch; cook from five to ten minutes, turning frequently, so
as not to allow the juices to escape. Add no salt until done. Serve on
hot plates. This method is not frying, and requires the addition of no
water, butter, or stock.

PAN-BROILED STEAK NO.2.--Take a smooth pancake-griddle, or in lieu
of anything better, a clean stove-griddle may be used; heat very hot and
sear each side of the steak upon it. When well seared, lift the steak
into a hot granite-ware or sheet-iron pan, cover, and put into a hot
oven for two or three minutes, or until sufficiently cooked.

ROAST BEEF.--The sirloin and rib and rump pieces are the best cuts
for roasting. Wipe, trim, and skewer into shape. Sear the cut surfaces
and proceed as directed on page 397, cooking twenty minutes to the
pound if it is to be rare, less half an hour deducted on account of
soaring. The application of salt and water has a tendency to toughen the
meat and draw out its juices; so if it is desired to have the meat juicy
and tender, it is better to cook without basting. Unless the heat of the
oven is allowed to become too great, when meat is cooked after this
manner there will be a quantity of rich, jelly-like material in the pan,
which with the addition of a little water and flour may be made into a
gravy.

SMOTHERED BEEF.--Portions from the round, middle, or face of the
rump are generally considered best for preparing this dish. Wipe with a
clean wet cloth, put into a smoking-hot skillet, and carefully sear all
cut surfaces. Put into a kettle, adding for a piece of beef weighing
about six pounds, one cup of hot water. Cover closely and cook at a
temperature just below boiling, until the meat is tender but not broken.
As the w