Preparation: The roast beef is salted and peppered, put into a roasting pan with the quantity of water given and roasted in the oven. After ½ hour’s roasting add 2 to 3 tablespoonfuls of butter and let it roast for another hour, basting frequently. In 1½ hours the roast beef is rare inside and in 2 hours it is well done. 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. Remarks: Be careful that the butter does not turn too dark during the roasting. Should this be the case add a little water, so that the gravy may not taste bitter. No. 2—MEAT PUDDING. How to Utilize Roast Beef. Roast Beef With Rice Covering. Quantity for 4–6 Persons. 1¼ lbs. left over roast beef ½ cup of rice 2 tbsps. of grated Swiss or Parmesan cheese ½ tbsp. of flour ¼ tsp. chopped onions 2 tbsps. of butter 2 tbsps. of grated rolls ½ cup of left over gravy ½ qt. of bouillon or water 2 yolks of eggs Preparation: The roast meat is chopped, but not too fine, and stewed in a pan with the butter and onions. The gravy is mixed with flour, salt and pepper and poured on the meat which is left to cook a few minutes until the gravy gets thick. The rice is cooked until soft and thick in the water or bouillon, the grated cheese is put in and at last the yolks of 2 eggs. Taste the rice for salt. Butter a pudding mold and strew in some grated rolls, now put in one layer of rice and one layer of meat and so on until all the meat and rice are in. Close the mold well and set in a steamer over a kettle of boiling water and steam for 2 hours. After the pudding is done, turn it out and pour over it a Dutch gravy or serve the gravy separately with it. No. 3—BEEF FILLET ROAST. Quantity for 6–8 Persons. 4–6 lbs. of fillet ¼ lb. of butter Salt and pepper ½ cup sweet or sour cream ½ cup of water For larding take ⅛ lb. of bacon ½ tbsp. of flour Preparation: The fillet roast is freed from fat and skin. The bacon is cut in narrow strips and the fillet larded with it. The butter is put into the frying pan and heated and then the fillet browned in it on both sides and sprinkled with salt and pepper. It is roasted in the oven for ¾ of an hour, basting frequently with the gravy or water; the cream is put on 1 spoonful at a time. The roast must be of a nice pink color. It is placed on a platter. The gravy: The given quantity of flour is put into the pan and browned, the water poured over and cooked for a few minutes; then strain and serve. You can also put champignons into the gravy, which makes it richer. No. 4—BEEF FILLET BEEFSTEAK. Quantity for 6 Persons. 2½ lbs. of fillet ¼ lb. of butter Salt and pepper ¼ cup of water