Make the meat into small, flat cakes and cook in a smoking hot frying pan which has been thoroughly rubbed over with a piece of fat. When one side is seared over nicely turn the cakes (a griddle cake turner or spatula is helpful) and broil on the other side. Place on a hot platter, sprinkle with salt and pepper, dot with bits of butter and garnish with a little parsley or watercress. A rump or sirloin steak may be broiled in a hot frying pan in a similar way. Wipe and trim the steak, place in a smoking hot frying pan and sear both sides. Reduce the heat and turn the steak occasionally (about every 2 minutes) until it is cooked, allowing 8 minutes for a rare steak, 10 minutes for medium cooked steak, and 12 minutes for well done steak, for a steak 1 inch thick. Avoid puncturing the meat with a fork while cooking. Many people prefer to broil a steak on a broiler. This is practical with gas or electricity or over a wood or coal fire which is reduced to clear coals without smoke or flame. It is very difficult indeed to cook Hamburg steak on a broiler. Lamb chops may be broiled in either way. _Roast Leg of Lamb_--Wash the leg of lamb, place it on the rack in a roasting pan and put in a hot oven with the roaster uncovered. When the roast is well seared (15 to 30 minutes), draw from the oven, sprinkle with salt, pour a little water into the pan, and put on the cover. Finish cooking at a lowered temperature, allowing 20 or 25 minutes for each pound. A dripping pan may be used in place of a roaster, using a pan of similar size for a cover. A rack may be improvised from a broiler, a toaster or a cake rack. Beef is roasted in the same way, but is usually cooked for a shorter time (15 to 20 minutes for each pound). BEEF STEW (for four): 2-1/2 pounds beef shoulder or shin. 2 cups diced potato. 1/3 cup turnip cut in half inch cubes. 1/3 cup carrot cut in half inch cubes. 1/4 onion chopped. 2 tablespoons flour. Salt and pepper. Wash the meat, remove from the bone and fat and cut in 1-1/2 inch cubes. Sprinkle with salt and pepper and dredge with flour. Sear the pieces of meat in the frying pan in the fat cooked out from the trimmings of fat. Put the meat in a kettle, and rinse the frying pan with boiling water, so that none of the juices will be lost. Add the bone, cover with boiling water and boil five minutes. Lower the temperature and cook until the meat is tender (about three hours). Add the carrots, turnips, onions, pepper and salt in an hour, and the potato in 15 minutes before the steak is to be served. Remove the bone and any large pieces of fat. Stir two tablespoons of flour to a smooth paste with a little water and thicken the stew. Such a stew may also be made with lamb, mutton, or veal, using other vegetables as desired. Celery and onion are better than turnip and carrot with veal.