The new Annie Dennis cook book

Have the butcher select a nice pot roast. Wash in cold water, then rub it thoroughly with salt, then place in a vessel on top of the stove with one cupful of boiling water. Cover well and let it cook fast until the water is out, turning until all sides may be brown. Be careful not to let it burn. When thoroughly brown, pour over it one quart of boiling water, and let it cook slowly until very tender, and there is just a nice brown gravy left. If liked, Irish potatoes may be peeled and cooked with the roast, putting them in half an hour before time to serve. Slice the beef, pour gravy over it, place the potatoes around it and send in smoking hot. Hamburg Steak Grind good round steak in a meat mill, and make into loaves four inches square, and three-quarters of an inch thick. Grease a broiler and let it be very hot. Place the steaks in the broiler until brown, and then turn with a battercake turner, and brown on the other side, being careful to have it brown but rare. Place on a dish and sprinkle with salt and pepper. Then pour over it (for four pounds of steak), one cupful of melted butter, and set in a hot place so that it may be well seasoned, and then serve at once, very hot. Planked Steak Take a thick, tender, loin steak. It should be fat and tender. Rub it with lemon juice and butter. Tack to a well-seasoned oak board that has been heated. Place in a hot oven and cook for twelve minutes. Then take out, draw the tacks, turn it over, tack again and cook for ten minutes. Serve with rice, potatoes and string beans. Tenderloin Prepared for Invalids Scrape all the pulp from half a pound of tenderloin steak. Make into a flat cake about an inch thick ; broil quickly over coals (oak or hickory preferably). Sprinkle over it a little salt and pepper — no butter; serve hot. Cold Beef, Broiled Slice cold roast and broil over hot coals, or on a clean, hot broiler; butter, pepper and salt, while hot, and serve immediately. Genuine Bouilli Take a piece of beef (say 8 pounds), a part of the rump serving the purpose best, and put it over the fire in a pot of cold water. When it begins to boil, skim and add a little fresh cold water to clear it. When all the scum has been removed, set the pot on the back of the fire, where the contents will stew very gently. Season with salt and pepper, two onions, four carrots, four turnips, one head of celery. When the vegetables are done, take them out to season the soup. While the beef is cooking make the glazing as follows : Stew a piece of veal weighing two pounds, with a slice of bacon and one each of the same kinds of vegetables that were put into the pot with the beef. When done, strain off the broth and reduce to the consistency proper for glazing, and pour it over the bouilli at the moment of serving it up. For the gravy, work up a piece of butter the size of an egg in a little flour, with a small pickled cucumber cut up fine, one anchovy, and a large spoonful of capers. Put it in the same saucepan in which the glazing was prepared, with a little water. Heat it, stirring all the while, but as soon as it simmers take it off and pour it in the sauceboat. The water in which the bouilli was boiled makes nice soup with the addition of the vegetables before spoken of, chopped up and returned to it.