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: The meat—from rump, chuck or sirloin—is pounded. The bacon cut in small thick pieces is stuck into the meat, heat the suet, add onions and brown meat slightly on both sides. When this is done it is placed on a platter. Flour is browned in the suet to which water and the spices are added, and cooked. The browned meat is put into the gravy, which should cover it. Cover the pot well. The best thing for a pot roast is an iron pot. Put the covered roast into the moderately hot oven for 2½ to 3 hours, basting frequently. One-half hour before done, pour the wine over it. When done, take the roast out and prepare the gravy. Take off all fat; if too thick add more water and strain. 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 slices are salted, pounded, browned in hot butter and put into a pot. The carrots and onions are added and the bouillon is poured over. Cook slowly until tender. 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 2 kohlrabis cut in cubes ¼ celery root cut in cubes ½ parsley root cut in cubes 2 onions, cut up small 3 carrots cut in cubes Preparation: The bones and tendons are taken out, the meat is then rubbed with salt and the spices and put into vinegar for ½ hour. The vegetables, which have been cut into small pieces, are stewed in the given quantity of butter until soft. Add salt, and a little water from time to time to prevent the vegetables from becoming brown. The meat is fried in a pan with butter or lard for ½ hour, turning occasionally. One-half of this fried meat is put into a flat pan, the stewed vegetables are put on top and the other half of the meat is placed on top of this and the whole is thus baked ¾ hour in a medium hot oven. From time to time drop on a little butter. When serving, be careful to place the roast on the platter without dropping some of the vegetables. The gravy may be served with it. Remarks: When the roast is ready for baking you can roll it in a piece of oiled paper and bake it in that. No. 14—SOUR ROAST. Quantity for 6 Persons.