European and American cuisine

into it, cover the top of the brisket with the above sauce, sprinkle over 2 ounces grated cheese, 2 tablespoonfuls bread crumbs, a little melted butter, bake light brown in a hot oven. In the meantime strain the broth, remove the fat, and reduce the broth by boiling to one half. Melt 1 ounce butter in a saucepan, add 1 tablespoonful flour, cook 2 minutes ; add 1 pint of the reduced broth, y^ teaspoonful beef extract, V4 teaspoonful pepper, cook 5 minutes ; add a small piece of butter, and serve with the meat Serve any kind of vegetables in season with it. I Beef prepared for Boasting.— The 7 prime ribs are used for roasting, the first 2 ribs near the short loin being the best ; the ribs for roasting are prepared in three different ways : One is to saw off the ribs to an inch from the meat, to give the piece selected for roasting as much of a round shape as possible. Another way is to remove all the bones, roll the meat and tie it with a string, this forming the piece into a round shape. The third mode is to leave the bones undisturbed, and roast the beef with the bones. Roast Beef. — Select 2 ribs of beef and prepare in any of the three forms mentioned above ; wipe the meat off with a towel, season with 1 tablespoonful seasoning salt, rubbing the seasoning well into the meat. Lay 4 ounces flne-cut suet in a roasting pan, place over it the meat, lay 6 ounces suet on top ; set the pan in a hot oven, roast 30 minutes, then turn the meat over, replacing the suet on top, and roast 40 minutes longer (a piece of 7 pounds will be done in that time ; a good plan is to allow 10 minutes for each pound). When done lay the meat on a warm dish, remove nearly all the fat from the gravy ; mix 1 tablespoonful cornstarch with 7^ cupful cold water, add it to the gravy, also sufficient boiling water to make 1 pint of sauce, boil and stir 5 minutes, then strain ; add Ys teaspoonful beef extract and a small piece of butter ; serve with the meat. If potatoes are to be roasted in the pan with the meat, peel and wash the desired quantity, and after roasting the meat 15 minutes, lay the potatoes around the meat, sprinkling over some salt ; QOENNELLG OF ChICKXN Filet op Bf.ef PRiNTANiinB ScALiiOPS OF Sweetbreads with Mubhrooms they will then be done with the meat; turn them once while roasting. Roast Beef with Yorkshire Pudding.— Roast a piece of beef as in foregoing recipe ; 35 minutes before serving sift 1 pint of prepared flour in a bowl, add Ys ounce butter, rub butter and flour together with the hand ; add 1 teaspoonful sugar, and gradually 1 pint of milk and 2 well-beaten eggs ; mix all well together. Pour a few spoonfuls of the beef fat in a long shallow tin pan, brush it all over the pan, pour in the batter, place in a moderate oven, and bake from 25 to 30 minutes. In serving lay the meat on a warm dish, cut the pudding into square pieces and lay around the meat ; pour a little of the beef gravy over each piece and serve. Or the beef must be roasted 30 minutes and the pudding placed under the meat ; in that case the meat must be laid on a grating so that the drippings fall upon the pudding below.