cover the saucepan, and let it
simmer, not boil, for an hour. Serve a border of rice around the ragout.

ROAST BEEF.

Clean roast by wiping with a wet cloth. Place on a rack in oven, add
suet to baste with. Cook a six-pound round roast an hour and twenty
minutes; a three-rib roast one and one-half hour. Use no water.

ROUND STEAK.

Cover round steak with raw, chopped onions and bacon. Roll and tie. Put
into deep kettle, sear or brown. Cover with water and pot roast for two
hours. Boil down and thicken the gravy.

SMOTHERED OR POT-ROASTED BEEF.

Take four or five pounds of the middle of the rump, the flank or the
round. Wipe with a clean, wet cloth and sear all over by placing in a
hot frying pan and turning until all the surface is browned. Put it in a
kettle with one-half pint of water, and place it where it will keep just
below boiling point. Add just enough water now and then to keep meat
from burning. Have close-fitting cover to keep in the steam. Cook until
very tender. Serve hot or cold.

SPANISH STEAK.

Get round steak one and one-fourth inch thick. Cook the same as veal
cutlets, only instead of using soup stock use one cup strained tomato
juice and a little onion; a few mushrooms add to the flavor.

TURKEY DRESSING.

Cut crust off a loaf of bread, cut loaf in small bits, season with salt,
pepper, sage, tablespoonful melted butter; beat one egg, add cup of milk
and wet dressing.

VEAL BIRD.

Make a dressing of bread crumbs, melted butter, salt, pepper, and, if
desired, a little sage. Cut veal cutlets into pieces about the size of
palm of hand. Put a spoonful of dressing into each piece, roll, and
fasten with a toothpick. Put in a pan with a cup of hot water or stock,
cover and bake. Arrange around a platter or chop plate. Fill center with
a pound of peas. This is delicious cooked in a fireless cooker.

VEAL CUTLETS.

Get a thick cutlet, one and a half inch thick, second cut with little
round bone; have it scored on both sides. Then chop it all over on both
sides with the edge of a china plate, until the meat is very ragged.
Salt and pepper it, and rub flour into both sides until it will hold no
more. Put two heaping tablespoonfuls of butter in a skillet and when hot
put in the cutlet. Brown on both sides a golden brown, then add one cup
of soup stock, or one cup boiling water, pouring it into the skillet.
Let simmer one hour.

VEAL LOAF.

Three pounds of raw veal chopped very