French Roast with Carrots

Lard a round of beef with slices of bacon and put in a large saucepan.
Cover and let brown a few minutes. Add sliced onion and boiling water
to cover. Let cook slowly until tender; then scrape 6 carrots and cut
thin; add 2 sliced onions, 2 cloves of garlic and let cook until
tender. Thicken with butter and flour. Season highly with salt, pepper
and parsley; add to the meat, and let all cook together a half hour
and serve hot.

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Swiss Pot Roast

Season a breast of veal with salt, pepper and ginger. Heat a cupful of
dripping; lay the meat in the stew-pan with the dripping, 1 onion,
some celery seed, carroway seed, a few peppercorns and parsley. Cover
and let stew slowly until nearly done; then add 1 cup of tomato-sauce
and cook slowly until tender. Serve with baked potatoes.

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Italian Roast Beef

Cut several deep incisions in the upper round of beef and press into
them lardoons of salt pork. Stick 2 cloves of sliced garlic and 1
dozen cloves in the meat; season with salt and pepper and dredge with
flour. Put in the dripping-pan with some hot water and let roast until
tender. Serve with boiled macaroni.

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Polish Roast Mutton

Season a leg of mutton with salt, pepper and a pinch of cloves. Lay in
a baking-pan with 1 sliced onion, 2 celery roots, 3 cloves of garlic
and 2 carrots cut fine, 1 bay-leaf, a sprig of thyme and a few
peppercorns. Pour over 1 cup of vinegar and 1 cup of hot water. Dredge
with flour and let bake in a hot oven. Baste often with the sauce in
the pan until nearly done; then add 1 pint of sour cream and let bake
until done. Thicken with flour; boil up and pour over the roast.

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