Wipe beef, cut in two-inch pieces, and roll in flour. Cut salt pork in dice and fry until light brown. Add beef and cook until meat is well browned, stirring constantly. Add salt and enough boiling water to prevent burning, and cook slowly two hours or until tender. In another dish cook tomatoes, onion, chopped celery, bay leaf and cloves for thirty minutes. Add two tbsp. flour, mixed until smooth with two tbsp. cold water, and cook thoroughly. Add to meat. Remove meat to center of platter, surround it with potato slices and carrots cut in strips and cooked until tender in boiling salted water, and add the green pepper parboiled and cut in strips. Pour gravy over the meat; garnish with parsley. STEAKS BROILED SIRLOIN STEAK Serves 6-7. Preparation 10 minutes. 3½ lbs. steak ½ tsp. salt ⅛ tsp. pepper 2 tbsp. butter Wipe meat with cloth wrung out of cold water. Remove superfluous fat and use to grease the broiler. Have broiler very hot. Place meat on broiler about three inches from the heat, which should be even, whether it is coal, gas or electricity. Turn meat every ten seconds at first, that the surface may be well seared and prevent the escape of the juices. Steak 1½ inches thick will require 10 minutes if desired rare, 12 to 15 minutes if preferred well done. [Illustration] PLANKED RUMP STEAK Serves 5-6. Preparation 25 minutes. 1 cross cut of rump steak (1¾ inches thick) 2 tbsp. butter ½ tsp. salt 2 c. small beets ⅛ tsp. pepper 6 slices tomato 6 slices lemon 6 stuffed olives 6 potatoes Wipe steak, remove superfluous fat, and pan broil seven minutes. Grease an oak plank and arrange, close to the edge, a border of mashed potatoes, pressed through a pastry bag. Remove steak to plank, put into a hot oven, and bake until steak is cooked and potatoes are browned. Spread steak with butter, salt and pepper, and garnish with parsley, lemon and olives. Arrange beets and other vegetables, if desired, on the side. [Illustration: Grilled Sirloin Steak] MEAT SAUCES AND GRAVY Use the meat juices left from cooked meat or fowl, removing any excess fat. Extract of beef may be substituted for meat juices in gravy. After removing meat and excess fat from the roasting pan or skillet, heat meat juices to boiling and thicken carefully. To avoid lumpy gravy, the best way is to mix the flour with a small amount of water, stirring until smooth, then gradually adding more cold water until the thickening is of the right consistency. Add gradually to the hot liquid, stirring constantly. Allow mixture to cook ten minutes. Gravy should be cooked thoroughly to avoid any raw or starchy taste, too common to American gravies. Season carefully, according to the meats gravy is to be served with. It is wise to taste before serving.