POT ROAST.

Trim off the rough parts of a brisket of beef or any of the cheaper
cuts. Place it in a kettle over a good fire; brown on one side, then
turn and brown on the other; add 1 pint of boiling water, cover
closely and simmer, allowing 20 minutes to every pound. Add pepper and
salt when the meat is nearly done.


BRAISED BEEF.

From 4 to 6 lbs. of beef from the lower part of the round or rump.
Trim and rub well with salt, pepper and flour. Chop 2 small onions and
fry until light brown in pork fat or dripping; skim them out and put
them into the pan in which the meat is to be braised, then brown the
meat all over, adding more fat if needed (this may be done in a very
hot oven). Put the meat into the pan, on skewers to keep it from
sticking, with the onions around it. Add 1 qt. of boiling water, cover
closely, putting a brick or heavy weight on the cover to keep it down,
and cook in a moderate oven 4 hours, basting occasionally. Turn once
and add more water as it evaporates, so as to have 1 pt. left for
gravy. When tender take up the meat, remove the fat, add more salt and
pepper, and if liked, a little lemon juice or tomato may be added.
Thicken with 2 tbsps. of flour wet in a little cold water. Cook 10
minutes and pour the gravy over the meat. Any tough meat may be cooked
in this way.


HASH.