celery root and part of a
carrot into rather small pieces and add to these two or three sprigs of
parsley and one bay leaf. Sprinkle these over the bottom of the
dripping-pan and place your roast on this bed. The oven should be very
hot when the roast is first put in, but when the roast is browned
sufficiently to retain its juices, moderate the heat and roast more
slowly until the meat is done. Do not season until the roast is browned,
and then add salt and pepper. Enough juice and fat will drop from the
roast to give the necessary broth for basting. Baste frequently and turn
occasionally, being very careful, however, not to stick a fork into the
roast.

ROAST BEEF, No. 2

Season meat with salt and paprika. Dredge with flour. Place on rack in
dripping-pan with two or three tablespoons fat, in hot oven, to brown
quickly. Reduce heat and baste every ten minutes with the fat that has
fried out. When meat is about half done, turn it over, dredge with
flour, finish browning. If necessary, add a small quantity of water.
Allow fifteen to twenty minutes for each pound of meat.

Three pounds is the smallest roast practicable.

ROAST BEEF (RUSSIAN STYLE)

Place a piece of cross-rib or shoulder weighing three pounds in
roasting-pan, slice some onions over it, season with salt and pepper,
add some water and let it cook well. Then peel a few potatoes and put
them under the meat. When the meat becomes brown, turn it and cook until
it browns on the other side.

WIENER BRATEN--VIENNA ROAST

Take a shoulder, have the bone taken out and then pound the meat well
with a mallet. Lay it in vinegar for twenty-four hours. Heat some fat or
goose oil in a deep pan or kettle which has a cover that fits air tight
and lay the meat in the hot fat and sprinkle the upper side with salt,
pepper and ginger. Put an onion in with the meat; stick about half a
dozen cloves in the onion and add one bay leaf. Now turn the meat over
and sprinkle the other side with salt, pepper and ginger. Cut up one or
two tomatoes and pour some soup stock over all, and a dash of white
wine. Cover closely and stew very slowly for three or four hours,
turning the meat now and then; in doing so do not pierce with the fork,
as this will allow the juice to escape. Do not add any water. Make
enough potato pancakes to serve one or two to each person with "Wiener
Braten."

TO BROIL STEAK BY GAS

Wipe steak with a damp cloth. Trim off the surplus fat. When the ov