Have the bones cut into pieces two or three inches long; scrape and wash them very clean; spread a little thick dough on each end to keep the marrow in; then tie each bone in a piece of cloth and boil them for one hour.  Remove the cloth and paste, and place each bone on a square of toast; sprinkle with red pepper and serve very hot.  Or the marrow-bone can be boiled without being cut, the marrow then removed with a spoon and placed on squares of hot toast.  Serve for luncheon.

ROAST BEEF, No. 1

Take prime rib roast.  Cut up a small onion, a celery root and part of a carrot into rather small pieces and add to these two or three sprigs of parsley and one bay leaf.  Sprinkle these over the bottom of the dripping-pan and place your roast on this bed.  The oven should be very hot when the roast is first put in, but when the roast is browned sufficiently to retain its juices, moderate the heat and roast more slowly until the meat is done.  Do not season until the roast is browned, and then add salt and pepper.  Enough juice and fat will drop from the roast to give the necessary broth for basting.  Baste frequently and turn occasionally, being very careful, however, not to stick a fork into the roast.

ROAST BEEF, No. 2

Season meat with salt and paprika.  Dredge with flour.  Place on rack in dripping-pan with two or three tablespoons fat, in hot oven, to brown quickly.  Reduce heat and baste every ten minutes with the fat that has fried out.  When meat is about half done, turn it over, dredge with flour, finish browning.  If necessary, add a small quantity of water.  Allow fifteen to twenty minutes for each pound of meat.

Three pounds is the smallest roast practicable.

ROAST BEEF (RUSSIAN STYLE)

Place a piece of cross-rib or shoulder weighing three pounds in roasting-pan, slice some onions over it, season with salt and pepper, add some water and let it cook well.  Then peel a few potatoes and put them under the meat.  When the meat becomes brown, turn it and cook until it browns on the other side.

WIENER BRATEN—­VIENNA ROAST

Take a shoulder, have the bone taken out and then pound the meat well with a mallet.  Lay it in vinegar for twenty-four hours.  Heat some fat or goose oil in a deep pan or kettle which has a cover that fits air tight and lay the meat in the hot fat and sprinkle the upper side with salt, pepper and ginger.  Put an onion in with the meat; stick about half a dozen cloves in the onion and add one bay leaf.  Now turn the meat over and sprinkle the other side with salt, pepper and ginger.  Cut up one or two tomatoes and pour some soup stock over all, and a dash of white wine.  Cover closely and stew very slowly for three or four hours, turning the meat now and then; in doing so do not pierce with the fork, as this will allow the juice to escape.  Do not add any water.  Make enough potato pancakes to serve one or two to each person with “Wiener Braten.”