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 1½ tbsps. of Parmesan cheese, grated

 2 tbsps. grated rolls

 1½ tbsps. of butter

 6 qts. water

 1 bay-leaf

Preparation:

When the meat is tender, take it out, cover it with fricassee gravy which is first stirred with 2 yolks of eggs. Strew the Parmesan cheese and roll crumbs over it and baste with some melted butter. Now set it into the oven and bake for 20 minutes. You can garnish the roast with fried cut potatoes or macaroni.

Cucumber salad, mixed pickles or salt- or pepper-pickles go nicely with this meat.

Remarks:

No. 18—BEEF CUTLETS OF ROAST BEEF.

Quantity for 6 Persons.

 3 lbs. roast beef

 Salt, pepper

 ¼ lb. butter

Preparation:

No. 19—BOILED BEEF.

Quantity for 6 Persons.

 4 lbs. of meat

 Soup greens

 1 lb. of bones

 4–5 qts. of water

 Salt

Preparation:

Remarks:

No. 20—BEEF HASH.

 1 lb. remnants of meat

 ¼ of an onion

 1 tbsp. of butter

 ½ wine glass of white wine

 1 cup bouillon

 Salt, pepper

 1 tsp. of flour

Preparation:

No. 21—HASH WITH POTATOES.

Quantity for 4–6 Persons.

 1—1½ lbs. of meat (boiled or roasted beef)