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and clean at bottom. Roast slowly. A pound of meat requires a quarter of an hour for roasting. After the roast is removed from the fire, sprinkle some salt upon it, and pour boiling water over it to make the gravy.
Veal, pork, and lamb, should be well done. Pork requires to be thoroughly done.
Fowls are roasted as other meat, and the gravy similarly prepared. Stuffing for the breast is made of bread crumbs, shred suet, parsley, pepper and salt, mixed together with water or egg.
Broiling also requires a brisk, clear fire, free from smoke. If the article to be broiled be thick, the fire must be gentle to heat it thoroughly. The gridiron should be hot through before any thing is put upon it. Rub it with suet to prevent the meat being marked, or sticking to the bars. Chalk the bars for fish.
To broil a rump-steak properly, requires more attention than it generally gets. The best steaks are from the inside of the sirloin; the next best, from the middle rump, about half an inch thick. This steak should not be beaten, else it will be dry and hard, and it must be turned often with tongs.
Frying is boiling in fat, which must be quite fresh. Lard, suet, and dripping are better adapted as batter for fish, eggs, potatoes, or anything watery, than butter.
Fish are more difficult to fry than meat: for them the pan should be hot, and the fat boiling.
Cutlets with crumbs must be carefully fried to prevent their burning.
Stewing is the common form of dressing made dishes, and is the best mode of cookery for dry and harsh meats, and for dry salted fish. The process ought to go on with extreme slowness, and the ves-
