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Remarks:

No. 11—BEEF POT ROAST.

Quantity for 6 Persons.

 4 lbs. of meat

 1 piece of fat bacon

 Salt

 6 pepper-corns

 1 bay-leaf

 1 clove

 2 tbsps. of suet

 3 tbsps. of flour

 1 tbsp. of red wine or Madeira

 ½ of an onion

Preparation:

No. 12—BRAISED BEEF SLICES.

Quantity for 6 Persons.

 3 slices of meat, 3 lbs.

 Salt, pepper

 ⅛ lb. of butter

 ½ qt. of bouillon

 10 small peeled onions

 3 carrots cut into cubes

 1½ tbsps. of flour

 1½ tbsps. of vinegar

Preparation:

The meat, carrots and onions are taken out with a big skimmer. The flour is browned in the butter in which the meat was first browned, the gravy of the meat added and the vinegar; boil and strain. The onions and carrots are arranged around the roast slices and a few tablespoonfuls of the gravy put on the meat. You can also add for garnishing some nice cuts of boiled potatoes or small potato dumplings.

No. 13—ROASTED RIB PIECE.

Quantity for 6 Persons.

 4 lbs.—2 ribs

 Some fine spices, salt

 ¾ qts. good vinegar

 ⅛ lb. of butter