ROAST BEEF

To roast in a cooking stove, the fire must have careful attention lest the meat should burn. Lay it, well floured, and seasoned, into a dripping pan, with rather more than enough water to cover the bottom, turn the pan around often, that all parts may be equally roasted, and baste frequently. The oven should be quite hot when the beef is first put in that the outside may cook quickly and thus retain the juices. A large roast of 8 or 10 pounds is much better and more economical than a small one, even in a small family. The first day it can be served rare; that which is near the outside will be well enough cooked for any one. It can be re-roasted on the next day. If much remains serve cold on the next, or cut in very thin slices, dip each one in flour, then chop two onions fine, place a layer of meat in a baking dish and sprinkle it with salt pepper and onions; above this, place a layer of sliced or canned tomatoes; alternate the layers till the dish is nearly full, moisten- ing with the gravy; place a layer of tomatoes upon the top, fill with boiling water, cover with a plate, and bake two hours.