nds
round steak. Pass through the meat grinder twice; add the marrow taken
from bone, one tablespoon green pepper finely chopped, one tablespoon
onion finely chopped, season well with salt and the beaten yolks of two
eggs or one whole egg slightly beaten; add one-half cup of soft bread
crumbs that have been soaked in cold water thirty minutes and wrung dry
in a double cheese cloth. Mix ingredients thoroughly with the hand.
Shape in a compact roll of uniform thickness. Lay thin slices of salt
pork or bacon in the bottom of a dripping pan, set the roast on them;
lay thin slices of salt pork over the meat and place in a hot oven.
After the first eight minutes reduce the heat and baste with the hot
fat in the pan; let cook about thirty minutes, basting every ten
minutes. The roast should be richly browned on the outside and a
delicate pink inside. Serve surrounded with Tomato, Brown or Creole
Sauce.

BROWN SAUCE

2 tablespoons butter.
1 slice onion.
4 tablespoons flour.
1-1/2 cups Brown Stock.
1/4 teaspoon salt.
1/8 teaspoon pepper.

PROCESS: Melt butter in sauce pan, add onion and cook until delicately
browned; remove onion, and cook butter until richly browned, stirring
constantly; add flour sifted with seasonings, stir to a paste and
continue browning. Then pour on stock, slowly stirring until smooth and
glossy. Onion may be omitted.

ROAST NEW POTATOES

Select uniform-sized new potatoes, wash and scrub them with a brush,
pare and parboil ten to fifteen minutes (according to the size) in
boiling salted water. Drain and place them around rack in dripping pan
in which meat is roasting and cook until tender. Baste occasionally with
fat in pan when basting roast.

GREEN PEAS AND NEW CARROTS IN CREAM SAUCE

Cook one and one-half cups of peas in just enough water to prevent them
from burning. Add salt fifteen minutes before removing them from range.

Wash, scrub and scrape new carrots and cut them in one-fourth inch cubes
(there should be one and one-half cups); cook in boiling salted water
until tender. Drain and mix with peas. Reheat them in one and one-half
cups of Cream Sauce (for recipe see Page 151).

GARDEN CRESS WITH ORANGES

Arrange individual nests of Garden Cress on six chilled salad plates.
Cut eight oranges in halves, remove the pulp, discarding veins and
sections. Leave the pulp in the original shape as taken from the
sections; div