me 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. Thi