Mrs. Seely's Cook Book: A Manual of French and American Cookery : with ..

open the oven door a little. When cooked, place on a hot platter. Sprinkle flour in a dripping pan, stir constantly, and add enough boiling water to make the gravy or sauce the right thickness. Strain and serve in separate dish. Any other sauce may be served with the above. Sometimes the platter is garnished with potatoes which have been roasted in the pan with the beef. If so, do as follows: Select and peel medium-sized potatoes. About half or three-quarters of an hour bef ore the beef is served, cut the potatoes in two lengthwise, and place in the pan around the beef. Turn and baste them frequently. If desired, garnish dish with Yorkshire pudding made as follows : — Yorkshire Pudding Have at band one and one-half pints of milk, six large tablespoonfuls of flour, three eggs, and one saltspoonful of salt. Put the flour and salt in a bowl, and stir gradually to this enough milk to make a stiff batter. When this is perfectly smooth and ali the lumps are dissolved, add the remainder of the milk and a well-beaten egg. Whisk the mixture and pour it into a well-buttered, shallow tin. Bake for an hour. Then for another half hour, place it in the pan underneath the meat, so that it will catch a little of the juice from it. Cut the pudding in smaU, square pieces, put them on a hot dish, and serve. If the meat is baked, the pudding may at once be placed under it. Beef Pie Cut four and one-half pounds of sirloin beef in thin slices, season with salt and pepper, and arrange in a deep baking dish which is well buttered. Place first a layer of meat, then a layer of chopped parsley, mushrooms, shallots, and a ladlef ul of thick brown gravy, and so on until the dish is full. Wet the edge of the dish, cover it with a rim of puff paste, wet again, and cover the whole with a large, thin piece of paste. Press the edges closely together. Brush the top with a beaten egg, make a few incisions, and a hole in the centre. Bake in a moderate oven for one hour. Pour a little gravy inside through the hole and serve very hot. Beef Rump with Dumplings Cover four or five pounds of the rump of beef with cold water. Skim when it comes to a boil, salt the water to taste, and boil four or four and one-half hours until very tender. Remove from the pot and place in a colander over hot water, and cover to keep moist. Strain the beef broth through a soup strainer, take out some for gravy, and return the rest in which to boil dumplings. Thicken the gravy no thicker than cream. Pour some over the meat and serve the rest in a gravy boat. Dumplings One pint and a half of flour, one teaspoon of lard, a little salt, two heaping teaspoons of baking powder. Mix these, wetting with hot water. When partly mixed, add one beaten egg, more water, and make the dough stiff enough to drop into the water. Cover, and boil ten minutes, having care not to tum them over in the pot. Serve at once. Devilled Roast Beef Bones Take the bones from cold roast beef, leaving as much meat as possible on them. Season with salt and pepper, and rub them with mustard paste. Roll in fresh bread crumbs and sprinkle each one with little pieces of butter. Broil over a slow fire until a nice brown and serve on a hot dish with thickened brown gravy around them, or over them, as you wish.