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Yorkshire Pudding

One pint of milk; two eggs; one teaspoon of salt; five tablespoons of flour. Place the flour and salt together in a pan and add sufficient milk to make a stiff batter. Then gradually add the remainder of the milk until all is used. Beat the eggs until light, add them, stirring well, then pour into a shallow tin that has been well oiled. Bake for one-half hour in a hot oven, then place the pudding under the meat for fifteen minutes to catch the gravy that flows from it. The best roasting is done on a small rack of wire held up by four strong legs. This makes it easy to lay the pudding under the meat. Cut the pudding into small squares and serve with the beef.

BEEF À LA MODE-Take two pounds of beef; two tablespoons of beef or pork drippings; one onion, sliced thin; one bay leaf; one lemon cut in slices; two teaspoons of salt; one-half teaspoon of pepper; one-fourth teaspoon of ground allspice; one-fourth teaspoon of cloves; one-eighth teaspoon of mace. The meat used for this purpose may be from the round or any other 1-RIB LAMB CHOPS (FRENCHED) 2-LOIN LAMB CHOPS 3-RIB LAMB CHOPS 5 4-BLADE SHOULDER CHOP 5-ROUND BONE SHOULDER CHOP 6-CHUCK STEAK 7-SKIRT STEAK 8-FLANK STEAK

part that is lean. Cut it into pieces of about three ounces weight, and dredge well with flour. Put the beef drippings and the sliced onion in a large saucepan, and when hot put in the meat and stir constantly for ten minutes. Dredge in more flour until the mixture is well thickened, adding the bay leaf, which should be broken, and sprinkling in the spices, which should be well mixed together; add also the salt and pepper and sliced lemon. When these have been well stirred together, pour in gradually, still stirring, enough water to cover the meat.

Place the cover on the saucepan and simmer gently for four hours.

POT ROAST-A tough piece of meat may be made very tender by this mode of cooking. Wipe the meat with a damp cloth, and put it into an iron pot with a little hot fat or butter. Place the latter over a moderate heat, and brown the meat slowly, turning it frequently; this will usually take about twenty minutes. When the roast is well browned, season with salt and pepper, put in one-half pint of boiling water, cover closely, and set the pot back where the meat will cook slowly. As the water steams away add a little more, one-fourth pint at a time. Allow about twenty-five minutes to each pound for a piece of meat that is not tough, but a very tough roast will require twice that time. Take up the meat, and add a small quantity of water to the juices in the kettle. Thicken the gravy with a little flour stirred to a thin paste with a little water, and serve in a separate dish. Boiled rice is generally served with a pot roast.

FILLET OF BEEF, WITH MUSHROOM SAUCE (Fillet Mignon)-The fillet is the under side of the loin of beef-the tenderloin. The skin and fat should be removed with a sharp knife, and also every shred of muscle and ligament. If the fillet is not then of a good, round shape, skewer it until it is so. Lard the upper surface. Rub over with soft butter, dredge well with salt, pepper and flour, and place it without water in a small pan. Put in a hot oven for thirty minutes, leaving it the first ten minutes on the lower part of the oven, and then placing it on the grating for the remainder of the time. See Chapter on Sauces for Fish, Meats, Poultry and Game.