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Potato dumplings or noodles are good with this roast.

No. 15—BEEF ROULADE.

Quantity for 6 Persons.

 2–2½ lbs. of beef cut into ½ inch thick slices

 ¼ lb. bacon cut into thin slices

 1 onion chopped fine

 Salt, pepper

 1½ tbsps. of flour

 ⅛ lb. of butter or lard

 1½ cups of bouillon or water

Preparation:

Heat the butter or lard and brown the roulades in it, sprinkle flour over and stew, adding some salt and the bouillon or water. Then stew slowly for 1 hour in a covered pan or pot. If the roulades are small it requires less time, if large it requires from 2 to 2½ hours. The roulades are served with the gravy after the twine or toothpicks have been removed.

No. 16—BEEF GULASH.

Quantity for 6 Persons.

 2 lbs. of meat

 2 small onions in cubes

 1 tbsp. of lard

 Salt

 1 pinch of paprika

 1 cup of water

 1 tbsp. of flour

Preparation:

Remarks:

No. 17—STEAMED BEEF-BRISKET.

Quantity for 6–8 Persons.

 6 lbs. of beef brisket

 Salt

 Soup greens

 1 small onion

 8 pepper-corns

 2 cloves

 2 yolks of eggs