The Swedish, French, American cook book

Take the first cut and three-rib sirloin roast; cut off part of rib bone, making the roast a nice length. Saw bone from the back — carefully, so as not to touch the meat; leave bone on until after meat is cooked, which will keep meat from getting too well done from the back of the roast and also make it nice, juicy, and tasty. Roast from one to one and a half hours, with water, onions, carrots, pepper and salt, in a hot oven, basting it occasionally; » take care not to let it bum. The oven should be very hot for the first hour, after that reduce the heat and let stand until ready to serve — for fifteen to thirty minutes longer. In the meantime, make a nice Yorkshire pudding. When serving, remove bone from the roast; place on a hot platter; garnish with parsley and diamonds of Yorkshire pudding all around; serve with a nice horseradish sauce, hot or cold. Roast beef cooked this way but served with beans is called Rosbif aux Haricots. Beef Pudding with Potatoes a la Walde Pouding au Bceuf et aux Pommes, a la Walde Take round of beef (or, if at hand, chuck steak which is nicer than the round); cut in i^-inch squares; put in a pan with sufficient hot water to cover it, pepper, salt, little bay leaves, onions, and carrots cut in large pieces; let simmer slowly for about two hours — according to size and tenderness of the meat; remove onions and carrots. In the meantime, cook a dozen small onions and two cups of marbles of carrots. When the beef is nearly done, put one heaping tablespoon butter in a saucepan; add two heaping tablespoons flour; stir until dissolved; then add three cups of the bouillon the beef has cooked in — the fat must first be removed. Stir sauce until smooth; flavor with beef extract if at hand, and sherry; color with kitchen bouquet; add the meat to the sauce; then add the onions and carrots that have already been parboiled; put in a deep casserole or pudding dish. Have ready nice mashed potatoes; beat with little butter, one or two eggs, pepper and salt; roll out in a thick layer; leave on a platter until cold. When cold, lift it carefully on top of the meat in the dish, pressing it to edge of dish, waving it with fork around edge; brush over with some melted butter; put in oven to bake for about fifteen minutes. When done, put the dish on a paper doily on a platter; pin a napkin nicely around the dish. Serve with parsley at the side as a joint for luncheon or dinner. Beef Pie {Pate de Bceuf ) a laRagout Is made the same way as Beef Pudding with Potatoes a la Walde, but instead of the mashed potatoes, make a nice pie crust and put over the dish. Put into oven and bake until crust is done nice and brown; put the dish in a silver case on a paper doily on a platter. Garnish with parsley at the side as a joint for luncheon or dinner. Beef with Mushrooms {Bceuf aux Champignons ) a la Casserole Take round of beef; cut in squares one and a half inches; put in a pan with sufficient hot water to cover it, pepper, salt, little bay