Royal baker and pastry cook

Braised Beef. — Wipe and trim 6 pounds round or rump of beef without bone. Sear brown on all sides in very hot frying-pan over hot fire. In braising-pan or iron kettle put layers of sliced onions, turnips, and carrots; add bunch of sweet herbs, 1 teaspoon salt, XA teaspoon pepper ; on this lay meat. Add 1 pint boiling water (or water and stewed tomatoes). Cover closely and cook 4 hours in moderate oven. If water evaporates rapidly add more. Transfer meat to hot platter. Strain, thicken, and season gravy. The vegetables may be served separately if desired. Braised Veal Shoulder. — Have shoulder boned. Fill with stuffing (see Stuffings). Prepare bed of vegetables as for braised beef. Lay veal on it, add 1 pint boiling water, 1 pint stewed tomatoes, XA teaspoon salt, M teaspoon pepper. Cover and cook 4 hours in moderate oven. Uncover and brown. Serve strained gravy separately. Beefsteak Pie (French style). — Take a nice piece of beef, rump or sirloin, cut in small slices ; slice also a little raw ham ; put both in a frying-pan, with some butter and small quantity chopped onions; let them simmer together a short time on the fire or in the oven; add a little flour and enough stock to make sauce; salt, pepper, chopped parsley, and a little Worcestershire sauce as seasoning ; add also a few sliced potatoes, and cook together for about 20 minutes ; put this into a pie-dish, with a few slices of hard-boiled eggs on the top, and cover with a layer of Royal biscuit dough. Bake from 15 to 20 minutes in a well-heated oven. All dark-meat pies can be treated precisely in the same way. If poultry, leave the potatoes out. Broiled Steak. — Trim and wipe steak, which should be at least 1 inch thick. Rub broiler with fat, arrange steak with thickest part in center of broiler. Have fire clear and very hot, but without blaze. Hold steak close to fire. Turn every 1/2 minute, that it may sear quickly. When 1/2 done season with salt and pepper. Steak 1 inch thick will broil in 4 minutes. Panned Steak or Chops. — Trim and wipe steak. Heat frying-pan until it smokes all over. Rub bottom with a bit of fat. Lay in steak and turn every 10 seconds. Keep pan very hot. Season when 3/4 done. Mutton and pork chops, ham and bacon, may be panned in same way. If hot platter for steak is rubbed with a cut onion it will give a delightful flavor to the meat. Pork Chops with Tomato Gravy. — Trim off skin and fat; rub the chops over with a mixture of powdered sage and onion; put small piece butter into a frying-pan ; put in the chops and cook slowly, as they should be well done. Lay chops on hot dish; add a little hot water to gravy in pan, 1 large spoon butter rolled in flour, pepper, salt, and sugar, and XA cup juice drained from can tomatoes. The tomatoes themselves can be used for a tomato omelet. Stew 5 minutes and pour over the chops and serve.