Meats: Pour
Pour out the largest part of the fat, set the pan on top of the stove, add cupful flour, and stir it through the dripping until well browned. Pepper and salt to taste.
Add gradually from 1 to 2 cupfuls boiling water, and beat the gravy smooth with a wire spoon; if it is not rich enough in coloring, brown with teaspoonful kitchen bouquet.
Casserole of Beefsteak.
Sauté 3 sliced onions in a tablespoonful butter; put them into the casserole. Cut a steak, from the upper side of the round, into pieces suitable for one portion. Put them in the sauté pan and sear on all sides, then in the casserole. Add a tablespoonful flour to the sauté pan, let it brown, add 1½ cupfuls water, and stir until thickened, season with salt, pepper, and a tablespoonful chopped parsley. Add a little Worcestershire Sauce and mushroom catsup. The sauce will be richer if stock is used instead, of water. Pour the sauce over the meat, cover the casserole, set in the oven, and cook slowly until the meat is tender, then cover the top with parboiled, sliced potatoes, and return to the oven to finish cooking the potatoes. Serve in the casserole.
To Broil a Steak.