PAN-BROILED STEAK.—­In the absence of the necessary appliances for broiling over coals, the following method may be employed.  Heat a clean skillet to blue heat, rub it with a bit of suet, just enough to keep the meat from sticking, but leave no fat in the pan.  Lay in the steak, pressing it down to the pan, and sear quickly on one side; turn, and without cutting into the meat, sear upon the other.  Keep the skillet hot but do not scorch; cook from five to ten minutes, turning frequently, so as not to allow the juices to escape.  Add no salt until done.  Serve on hot plates.  This method is not frying, and requires the addition of no water, butter, or stock.

PAN-BROILED STEAK NO.2.—­Take a smooth pancake-griddle, or in lieu of anything better, a clean stove-griddle may be used; heat very hot and sear each side of the steak upon it.  When well seared, lift the steak into a hot granite-ware or sheet-iron pan, cover, and put into a hot oven for two or three minutes, or until sufficiently cooked.

ROAST BEEF.—­The sirloin and rib and rump pieces are the best cuts for roasting.  Wipe, trim, and skewer into shape.  Sear the cut surfaces and proceed as directed on page 397, cooking twenty minutes to the pound if it is to be rare, less half an hour deducted on account of soaring.  The application of salt and water has a tendency to toughen the meat and draw out its juices; so if it is desired to have the meat juicy and tender, it is better to cook without basting.  Unless the heat of the oven is allowed to become too great, when meat is cooked after this manner there will be a quantity of rich, jelly-like material in the pan, which with the addition of a little water and flour may be made into a gravy.

SMOTHERED BEEF.—­Portions from the round, middle, or face of the rump are generally considered best for preparing this dish.  Wipe with a clean wet cloth, put into a smoking-hot skillet, and carefully sear all cut surfaces.  Put into a kettle, adding for a piece of beef weighing about six pounds, one cup of hot water.  Cover closely and cook at a temperature just below boiling, until the meat is tender but not broken.  As the water boils away, enough more boiling water may be added to keep the meat from burning.  Another method of securing the same results is to cut the beef into small pieces and put into a moderate oven inside a tightly covered jar for an hour.  Afterward increase the heat and cook closely covered until the meat is tender.  Thicken and season the juice, and serve as a gravy.

VEGETABLES WITH STEWED BEEF.—­Prepare the beef as directed for Stewed Beef, and when nearly tender, add six or eight potatoes.  Just before serving, thicken the gravy with a little browned flour braided in cold water, and add a cup of strained, stewed tomato and a teaspoonful of chopped parsley.