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Beef to Boast or Bake
A "Farmer's Wife" informs us and they know how to do it—"to lay the meat on some sticks in a-dripping-pan, the sticks to be thick enough to allow 1/2 an inch of water in the pan without touching the meat. Season with salt and pepper, and put in the oven 3 or 4 hours before it is wanted for the table. Baste it often with the water in the bottom of the pan, renewing it as often as it gets low. This makes sweet, juicy baked beef. The great secret of it is, not to have the meat touch the water in the bot. torn of the pan, and to baste it often. Tough, unpromising pieces of beef are best cooked by steaming them an hour and a half, or so, and then putting them in the oven and baking as much longer. "
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