and had a tin the size of the opening to fit in as a door. It was a capital oven. I have baked bread, cakes, and a small joint in it. Shepherds’ wives, whom I told about it, when they once used one, preferred it to a colonial oven. Of course you light the fire above and below, as in the old fashioned camp oven. The only drawback is the smallness of the drum.
HINTS ABOUT BEEF.
A flank steak is more savory and quite as tender as one from the tender loin. Oiled and nicely broiled, it is a delicious morsel. Made into a pie and eaten cold, it makes an excellent luncheon or supper dish.
Few housekeepers are aware that the “church ribs,” as they are called, gives them really as good joints for the table as any part of the bullock.
For rolling, braising or boiling, you cannot have a better part, while the meat from next the bones makes very sweet steaks. If the ribs are not converted into soup they are very good as devilled or grilled bones.
| Roast Beef with Lemon Juice—When the roast is tough and flavorless, as it very often is in this country, the juice of a fresh lemon squeezed all over it just before it goes into the oven will improve and give a pleasant flavor to the meat. With a very fat joint the lemon takes off the oily taste.
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half the time has gone draw the under fire, unless the paste is not very brown, in that case it can be left; but sometimes when both fires are going the crust becomes very brown or burnt, then it is easier to attend to only one fire, and turn the meat when necessary. To know when it is sufficiently cooked, pass a knitting needle through from side to side, or half way only. When done let it stand till cool before knocking off the crust. To a round cured and cooked in this way you should be able to cut and come again down to the last morsel.
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