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The best Pieces for Roasting.

The fillet, roast beef, and the inner part of the forerib.

The best Pieces for braising or Pot Roast.

The rump, the sirloin, the fillet, roast beef, (well hung), also the chuck and round shoulder, (well hung).

The best Pieces for Bouillon.

The meat from the round, the rump, the chuck, in fact all lean meat and bones.

Meat for Salting and Pickling.

The meat from the round, also from the brisket, but without bones.

Best Pieces for Boiling.

The rump, the brisket and chuck.

No. 1—ROAST BEEF.

Quantity for 6–8 Persons.

 6 lbs. of roast beef

 2–3 tbsps. of butter

 ½ of an onion, to suit taste

 ½ cup of water

 1 cup of water for gravy

 ¾ tbsp. of flour

 Salt, pepper

Preparation:

If the roast is small, it will require 15 minutes less per pound, and if larger 15 minutes longer for roasting. When the roast is done, put it on a platter and make the gravy.

Take ¾ tablespoonful of flour, put it into the pan, stir it well and let it boil 3 minutes, then pour in the 1 cup of water, boil a few minutes, strain and serve.