Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

of boiling water over the meat, put a close cover on the pot and let the contents cook slowly, allowing at least fifteen minutes to every pound of beef. When the meat is done, remove from the pot to a platter and keep warm while you strain the gravy left in the pot; return to the fire and thicken it with a tablespoonful of browned flour rubbed into the same quantity of butter. Season the gravy with salt, pepper, and a teaspoonful of kitchen bouquet, and pour it over the meat. Rib-ends of beef These are usually cut off when the roast is rolled, and can be bought cheap. Fry in beef fat a sliced onion and a chopped sweet pepper—carefully seeded. Take these up with a skimmer and keep hot. Pepper, salt and flour the rib-ends and fry in the same fat until they begin to brown. Put, now, with the fat into a saucepan, strew the fried onion and pepper on top; pour in a cup of weak stock; fit on a close cover, and cook very slowly until the beef is tender. Strain and skim the gravy, thicken with browned flour; add a teaspoonful of kitchen bouquet; arrange the beef-bones in a dish; pour the gravy over them and serve. Pot-roast of coarse beef Cut four pounds of coarse lean beef in one piece. Fry half a pound of fat salt pork in a rather shallow pot. Put in the beef, and cook fast on both sides for five minutes. Cover with a chopped onion and a cupful of canned tomatoes, a sliced carrot and a sliced turnip. Now, pour in enough hot water to come half-way to the top of the meat; cover closely and simmer slowly for two hours, turning at the end of the first hour. Take out the beef; rub with butter, pepper and salt, and set in the oven while you skim and strain the gravy, rubbing the vegetables with it through a colander. Put this back into the pot, thicken with browned flour, boil up once; pour half over the meat