6 lbs. of beef brisket Salt Soup greens 1 small onion 8 pepper-corns 2 cloves 2 yolks of eggs 1½ tbsps. of Parmesan cheese, grated 2 tbsps. grated rolls 1½ tbsps. of butter 6 qts. water 1 bay-leaf Preparation: The beef is pounded and tied into a white cloth in a good shape. The water is heated with salt, soup greens and spices to the boiling point, then the meat added which must boil 1 hour so little that you hardly notice it. The pot must be well covered. If there are bones in the meat, they should be removed and put into the stock. 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: The bouillon may be boiled down and used for soup. No. 18—BEEF CUTLETS OF ROAST BEEF. Quantity for 6 Persons. 3 lbs. roast beef Salt, pepper ¼ lb. butter Preparation: The meat is cut into 3 slices and bones, tendons, fat and skin removed from it. It is then pounded well. It must be 1½ inches thick. The butter is heated, the meat fried 20 minutes, turning it over several times. The last 5 minutes you put it off the hot fire and let it simmer. Sprinkle with salt and pepper, then baste with the butter. Serve on a hot platter and garnish with parsley. The remnants may be used for gulash. 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: The meat which may be from the rump, thick rib piece or breast, is washed. The water with the bones, all soup greens and salt is boiled for 1 hour, then put in the meat and boil slowly 2½ hours. With this meat serve onion, mustard, horse radish or leek gravy. Remarks: This meat may be utilized for hash, salad, meat pudding or beef with onions and eggs. 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: The meat is chopped fine and may be of soup meat, roast or steak. The onions are cut fine and stewed in butter, then the chopped meat put in, the flour strewn over it, simmered a little while longer, salt and pepper added and bouillon. If you take water add ¼ tablespoonful of meat extract and wine. Let it cook ¼ hour and serve. Fresh boiled, peeled potatoes are nice to serve with it. No. 21—HASH WITH POTATOES. Quantity for 4–6 Persons. 1—1½ lbs. of meat (boiled or roasted beef) ¼ onion 1 tbsp. of butter A little pepper Salt 1 cup of bouillon or water 4 peeled, boiled potatoes