A Handbook of Cookery for a Small House

a teacupful of cold water into the baking tin and let it stand on top of the fire till it boils, which will happen almost at once. Turn over the joint in the dish. Should the gravy appear not dark enough, the meat juice separated as above from the fat of other joints may be added. _N.B._ Never flour the joint before putting it in the oven. The practice has nothing to recommend it and it would make it impossible to obtain dripping or preserve the very useful meat juice. _77. Salt Beef and Carrots_ Soak over night in cold water a piece of salt beef, say about four pounds. Put it into a saucepan three parts full of boiling water. Time for cooking: one and a half hours. When the meat has been boiling for half an hour add four carrots cut in four lengthwise. Make about six suet dumplings in the same way as suet crust for pudding and put in the saucepan twenty minutes before the meat is ready. Care must be taken that no salt is added to anything. Serve with the dumplings and carrots round the dish. _78. Stuffed Steak with Thick Sauce_ Take two pounds of rump steak, free it from sinews; make about four large cuts in it without cutting it right through, with a sharp knife. Lay the stuffing (sage and onion according to rec: 40) on the steak, cover with a piece of flare, or if not available a piece of buttered paper tied round with string, and bake for one hour. Lay the meat on a dish and remove the string and paper. Put a pinch of pepper and salt into the baking tin and about a teacupful of water. Place over the top of the stove until it boils, stir into it a tablespoonful and a half of carefully mixed flour, bring it to the boil again and carefully strain it through a gravy strainer over the meat. Serve with baked or boiled potatoes. _79. Rump Steak with Kidney and Mushroom Sauce_ Melt over a clear fire an ounce