The Swedish, French, American cook book

Select beef as for stew, the round or the chuck roast; cut in pieces; put on stove with some hot water, pepper and salt to taste, bay leaves, some small white onions, and some scooped-out carrots; let simmer until it is all well done — from two to two and a half hours. When done, strain three cups of the stock from the meat; remove all fat, dissolve three tablespoons flour in one cup of cold stock; add to the hot juice; color with kitchen bouquet and flavor with sherry, then add the onions and carrots; put in a deep pudding dish; make a pie crust about quarter inch thick and put over dish; press pie crust around with a fork so it looks nice and neat; put in oven and bake until crust is well done. Serve with some potatoes and green vegetables in place of a joint for luncheon or dinner. Broiled Beefsteak ( Bifteck grille ) a la Gimo Select a nice tender beefsteak (porterhouse is the best, then the first sirloin and top sirloin). Beefsteak should be cut about two inches thick; remove as much fat as possible; put on a broiler; sprinkle with pepper and salt, and broil. Hold it up from the fire if a coal stove so that it does not get too much heat and get burned before it is cooked; if on gas, put it as close to the fire as possible, because gas broiling is much slower than coal broiling. Broil on each side about six minutes; put on a hot platter; melt half cup butter and pour this over the steak, and garnish with parsley. Serve with potatoes and green vegetables for luncheon, dinner, or supper. Beefsteak with Mushrooms a la Delmonico Bifteck aux Champignons, a la Delmonico Put a nice Delmonico steak on a broiler and broil [see recipe: Broiled Beefsteak a la Gimo]. When done, put on a platter; pour some melted butter on top; pour around a nice rich brown mushroom sauce; garnish with parsley. Serve for luncheon or dinner. Goulache a la Ericsson Hammond Take a nice piece of beef — round, sirloin, or top sirloin; cut three pounds in about eighteen pieces; put in a pan with a quart of hot water, three bay leaves, onions, carrots, pepper, and salt, and simmer slowly for one hour. Remove the meat to a platter; dissolve three tablespoons flour in one cup water and strain it to the gravy; color with kitchen bouquet; flavor with sherry, then add the meat to the gravy and let simmer slowly for one to one and a half hours with a tight cover (skim during the time; take care not to let it burn). When ready, place the meat on a platter and pour this rich brown gravy over the meat. Serve for luncheon, dinner, or supper with potatoes and green vegetables. Irish Beef Stew ( Ragout de Bceuf a V Irlandaise) Select nice lean beef from the round or chuck; cut in large pieces; put on stove with some hot water, one cup tomato juice, pepper and salt; let simmer for about one hour. In the meantime, peel about one dozen small onions, three or four carrots — scraped, washed, and cut in nice large even pieces; add this to the meat, also two bay leaves, pepper and salt to taste. Let simmer until the meat begins to get done; skim well free from fat. In the meantime, peel potatoes, cut in even pieces, add the potatoes to the meat;