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MEATS. 113

you are ready to send it to the table. If you wish to eat the beef cold, keep it well covered that it may retain its moisture.


Mix together three teaspoonfuls of salt, one of pepper, one of gin- ger, one of mace, one of cinnamon, and two of cloves. Rub this mix- ture into ten pounds of the upper part of a round of beef. Let this beef stand in this state over night. In the morning, make a dressing or stuffing of a pint of fine bread crumbs, half a pound of fat salt pork cut in dice, a teaspoonful of ground thyme or summer savory, two teaspoonfuls sage, half a teaspoonful of pepper, one of nutmeg, a lit- tle cloves, an onion minced fine, moisten with a little milk or water. Stuff this mixture into the place from whence you took out the bone. With a long skewer fasten the two ends of the beef together, so that its form will be circular, and bind it around with tape to prevent the skewers giving way. Make incisions in the beef with a sharp knife ; fill these incisions very closely with the stuffing, and dredge the whole with flour.

Put it into a dripping-pan and pour over it a pint of hot water; turn a large pan over it to keep in the steam, and roast slowly from three to four hours, allowing a quarter of an hour to each pound of meat. If the meat should be tough, it may be stewed first in a pot, with water enough to cover it, until tender, and then put into a drip- ping-pan and browned in the oven.

If the meat is to be eaten hot, skim off the fat from the gravy, into which, after it is taken off the fire, stir in the beaten yolks of two eggs. If onions are disliked you may omit them and substitute minced oysters.


To SERVE tenderloin as directed below, the whole piece must be ex- tracted before the hind-quarter of the animal is cut out. This must be particularly noted, because not commonly practiced, the tenderloin being usually left attached to the roasting pieces, in order to furnish a tidbit for a few. To dress it whole, proceed as follows : Washing the piece well, put it in an oven ; add about a pint of water, and chop up a good handful of each of the following vegetables as an ingredient of the dish, viz., Irish potatoes, carrots, turnips and a large bunch of

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