cook will be surprised to find how tender, palatable, and equally nutritious, an inexpensive cut of meat may become by slow simmering.  When the pot roast has become tender, remove from the broth and place on a hot platter; this latter is a small item, but dishes may be quickly heated in a hot oven and meat and vegetables are more appetizing if served hot on warmed plates.  “Forgive this digression; I fear the pot roast will cool even on a warmed platter.”  After removing the meat from the pan add a large tablespoonful of flour, moistened with a small quantity of cold water, to the broth in the pan for gravy; cook until thickened, strain sliced onion and parsley from the broth, add seasoning of salt and pepper, serve on the platter with the meat; the onion added, gives the gravy a fine flavor and causes it to be a dark, rich brown in color.

STUFFED BREAST OF VEAL

Rub the piece of meat with salt, pepper, ginger and minced onion.  Prepare a stuffing as for chicken of crumbled, stale bread, etc., or soak pieces of stale bread in cold water.  Squeeze dry and season with a little minced onion, parsley, a little melted butter, salt and pepper, and moisten all with one egg.  Fill the breast of veal with this stuffing, sew together, place in roasting pan with a small quantity of water, to which a tablespoonful of butter has been added.  Roast in a moderately hot oven until well done, basting frequently.

“GEDAMPFTES RINDERBRUST”

Take breast of beef or veal, without fat or bones, quickly rinse off meat and wipe with a cloth.  Place in a stew-pot with one chopped onion, one sliced tomato, a bay leaf, season with pepper and salt, add a small quantity of hot water, cook, closely covered, several hours.  To be tender this meat requires long, slow cooking, when it cooks and browns at the same time.  Strain the broth and thicken for gravy and pour around the meat on platter when serving.

“PAPRIKASH”

Two pounds of veal, from leg, cut into small pieces for stewing; 4 good-sized onions, cut rather fine; measure about 1/2 cup of sweet lard, place onions in pan with some of this lard and fry a light brown.  Add meat and cook meat and onions together about one-half hour, adding lard gradually until all is used and the meat is golden brown.  Then cover with water and stew, closely covered, about two hours or longer, until meat is ready to serve; then add more water until meat is covered.  Season with salt and paprika.  Add about three tablespoonfuls of vinegar (not too sour; cook must judge this by tasting); then add 1/2 pint of sweet cream.  Thicken gravy with flour mixed smooth with a little water.  Place on platter surrounded with gravy.  With this was always served baked or steamed sweet potatoes.

BEEF STEW

Three pounds of the cheaper cut of beef, cut in pieces a couple inches square; brown in a stew-pan, with a sliced onion, a sprig of parsley and a coupe tablespoonfuls of sweet drippings or suet; cook a few minutes, add a little water, and simmer a couple of hours; add sliced turnips and a few medium-sized potatoes.  Should there he a larger quantity of broth than required to serve with the meat and vegetables, a cup or more of the broth may form the basis of a palatable soup for lunch the following day.