Wipe, trim, and tie or skewer into shape the cut for roasting.  If there be a large piece of the flank, cut it off and use for soups or stews.  If you wish to roast it, turn it underneath and fasten with a skewer.  Lay the meat on a rack in a pan, and dredge all over with flour.  Put on the top of a roast 2 or 3 tbsps. of dripping or pieces of the fat; put it in a very hot oven at first.  After the outside has become seared, check off the heat and allow to cook slowly, basting frequently. (See time table for baking.)

BROILED STEAK.

Trim the steak free from all suet (save all trimmings for stews or the stock pot).  Put the meat plate to warm, grease the broiler with a little of the fat.  See that the fire is clear.  Put the steak on the hot broiler and place it over the fire, turning every 10 seconds.  It will take about 8 minutes if the steak is 1 inch thick.  When done, place it on the hot plate, dredge it with salt and pepper; turn over and season the other side.  Serve immediately.

PAN-BROILED STEAK.

When the fire is not suitable for broiling, heat the frying pan until smoking hot; trim the steak as for broiling, place firmly on the hot pan, turn frequently as in broiling, with a broad knife or pancake turner; never insert a fork, as it allows the juice to escape.  It will cook in 10 minutes.  Season, and serve the same as broiled steak.  If a gravy is desired, fry a little of the suet and trimmings in the pan—­after the steak has been removed—­until brown, lift out the meat or suet, add 1 tbsp. of flour, stir until brown, add pepper and salt to taste, then add 1 teacup of boiling water.  Cook for 2 or 3 minutes and strain over the steak.

HAMBURG STEAK.

1 lb. of steak from the upper side of the round, or any piece of lean beef free from gristle; chop very fine, add 1 tbsp. of onion juice (or finely minced onion), 1/2 tsp. salt, 1/2 ssp. black pepper, mix well together; dip the hands in cold water, take 2 tbsps. of the mixture and form with the hands into small round cakes.  Have the frying pan very hot, put in 2 tbsps. of dripping; when hot, put in the steaks, brown on both sides—­or they may be pan-broiled.  Place them on a hot dish, add a tbsp. of flour to the fat remaining in the pan, mix until smooth and brown; add a cupful of boiling water, stir until it boils, add pepper and salt to taste, and pour over the steak.

BEEF STEW WITH DUMPLINGS.