will be sufficiently underdone to make hashes. If only a part of the sirloin be cooked, the inside is best eaten hot, as it is not so good cold as the upper side.—Roast beef bones should be taken care of, for soup and gravy, and used before they become musty.
Rump of Beef.
Roast in the same manner. Half of this joint makes a nice family dish. Parboiled potatoes, browned in the dripping-pan are good.
Ribs of Beef.
Roasted the same as the sirloin. But it requires to be basted. Is a better joint to eat cold than sirloin. 15 or 20 lbs. weight, three hours or more, according to the size. Paper the fat and the thin part. Another way is to take out the bones, lay the meat flat, and beat it with a rolling pin; soak it in two thirds of vinegar and one of water, or, better still, white wine in place of vinegar, a night; next day cover it with a rich forcemeat, of veal, suet, grated ham, lemon peel, and mixed spices. Roll it tightly up, fasten with small skewers and tape, and roast it, basting constantly with butter, and serve with venison sauce.—Or: you may take out the bones, roll the meat up like a fillet of veal, lard it, then roast and serve with tomata sauce.
Leg, Loin, Haunch, Saddle, and Shoulder of Mutton.
Cut out the pipe that runs along the back bone, wipe off all mustiness. Rather a quick fire is required for mutton, particularly if it have been kept. Roast in the same manner as beef. Paper it, and baste every twenty minutes till the last half hour, when lightly sprinkle with salt, baste with butter, and dredge flour lightly over, and as soon as the froth rises, take it up. Onion, sweet sauce, or currant jelly, are eaten with mutton. Some think it an improvement to the haunch and saddle to take the skin off; to do this you must beat it well with a rolling pin, slip the skin with a sharp knife from the meat, and with a cloth pull it off nearly to the shank. Some put a thin paste over, as directed for venison, others paper only, and the latter is sufficient, if the cook baste enough, and do not let
