San Rafael cook book, 1906

When roasting beef, lamb, mutton or pork, place in pan with meat apples prepared as for baking (with skins on) and onions. Roast with the meat, basting them when meat is basted. Should the apples and onions be thoroughly done before the meat is ready, remove them from pan and keep hot. Serve on platter with roast. This is particularly good with pork. POT ROAST— Mrs.R. S. Barclay. Have the butcher lard the meat. Rub with juice of one lemon and paprika. Put in hot kettle or dutch oven with enough fat to brown. Cover tightly, turning occasionally that it may brown on all sides. Then add two cups of soup stock, two carrots, 1 piece celery, 1 onion and salt. Boll slowly until tender. 20 minutes ibefore serving lift the roast from the kettle, strain' and thicken the gravy, adding one fourth of teaspoon of sugar and Worcestershire sauce. Return roast to the gravy and let stand on back of the stove. FILLET OF BEEF A LA ROSSINI— Mrs. W. F. C. Hasson. Braise a lard-ed fillet with what vegetables are in season; modsten while cooking, with a battle of good claret, some say sherry. When done, glaze and dish it up garnished with macaroni prepared as follows : Boil % lb . of macaroni cut in 3 inch lengths ; put in a stew pan with some sliced mushrooms, % pt. good stock, 3 ozs. grated Parmesan cheese, and a pat of butter; season with salt and pepper; toss over the fire till well mixed, and serve around the beef. Pour over the beef the gravy from the pan, with the vegetables strained out. FILLET OF BEEF WITH. MUSHROOM SAUCE— Mrs. J. E. Alexander. The fillet is the tenderloin of beef. Have the butcher prepare and lard it with strips of salt pork ready for the oven; pepper, and spread thickly with butter; add a little salt to % cup boiling water, and pour into the pan. Bake in a quick oven 30 or 40 minutes, hasting 4 or 5 times. Mushroom Sauce — 1 can cf French mushrooms, 1 cup of stock, 1 cup of cream, 2 tablespoons flour, 2 tablespoons butter; salt and pepper to taste. Melt the butter, add the flour, stir until a dark ibrown, then gradually a-M the stock; when this boils up, add the liquor from the mushrooms; season and simmer 20 minutes; add the mushrooms and let cook 5 minutes more, then add the cream; let it boil up and remove immediately. Pour it around the fillet and serve. BEEFSTEAK AND MUSHROOMS— Mrs. J. E. Alexander. Put into a saucepan 1 oz. of butter, a small onion chopped) fine, a little ground sage and thyme, and place over the fire. When hot, shake in 2 tablespoons flour, and when it becomes brown, put in 1 gill of water and let it boil for % hour; then add 3 tablespoons of beef stock, a little suet and a little nutmeg. Put in 1 can of mushrooms; let it boil for 10 minutes; and pour over a nicely broiled beef steak. BEEFSTEAK ROLL— Mrs. W. F. Jones. Take a slice of round steak, not too thick, and spread it with a dressing made of 1 cup of bread crumbs, 1 small onion chopped fine, 1 tablespoon of butter, seasoned with salt, pepper, and sage. Wet with a little cold water. Roll up the steak and tie securely, especially at the ends. Fry a couple of slices of salt pork in a pan, and in this ibrown the roll thoroughly. Pour hot water over it, cover tightly, and cook slowly for 2 hours. Then add thickening and seasoning. This is not so dry as when baked. Heart is also better cooked this way than baked. Cook the onion in a little butter and water before putting it into the dressing. •"■ BEEFSTEAK PUDDING— Mrs. Fronmuller. 2 lbs. round steak cut in dice, 6 sheep's kidneys, cut in dice and soaked In cold water % hr. Sift 4 cups flour with 2 teaspoons baking