Catherine Owen's new cook book ..

A piece of ribs of beef weighing eight pounds will take an hour and quarter to an hour and half, according to whether you like it rare or well done. Set the joint on a wire stand in a dripping-pan; dust it over with flour, but do not season it ; put it in a hot oven ; meat put in a cool oven, and both allowed to get hot together, will neither be sightly nor toothsome; baste it frequently. If you choose, and your meat is fat enough to warrant it, you may put a few peeled potatoes in the dripping-pan, sprinkling them with salt, and turning them about when you baste the meat, so that they may brown; turn the joint over when it has been one hour in the oven, so that it may brown equally. When the meat is done it should look of a rich dark mahogany color, brown all over but nowhere burnt. Take it up on a hot dish; if you have potatoes put them round it. Set the dripping-pan on the stove ; having poured ofl the fat carefully, and pour into it a cup of " Roasts. I 79 boiling water ; with a spoon remove every scrap of the sticky dark substance that clings to the pan, it will all dissolve on the back of the spoon; put in one saltspoon of salt and a little pepper; let this boil two or three minutes on the stove till dark and rich; then serve it in a sauce-boat; sprinkle the beef with fine salt, garnish it with parsley and horse-radish scraped (if you have patience and a sharp knife), it is far better than the ground horse-radish in flavor, and of course the long, delicate shreds are more ornamental, little tufts of the white and green alternately are a pretty garnish. FILLET OF BEEF. Trim it very carefully; remove the gristly skin from it, if the butcher has not done so; this must be carefully done not to disfigure the fillet; round off the ends and any superfluous fat; in short, make it a neat, compact piece of meat. Lard it, (see Larding). Set it in a dripping-pan on a wire stand, with some beef fat, not suet, for basting. Half an hour to threequarters, if very large, will cook it in a hot oven. Serve with brown mushroom sauce. ROAST LEG OF MUTTON. Rub the skin of a leg of mutton with salt (from the skin there is no gravy to draw out); flour it lightly; set it in a dripping-pan without water, and put it in a hot oven; an hour and a half will cook a medium-sized leg, unless liked well done, when it will take a quarter of an hour more. When done take it from the pan, set it on a hot dish, and put it to keep hot. Pour the dripping off very carefully from the corner of the pan, changing the corner 1 8o Practical Recipes. when the dark sediment begins to run, as you wish to save that, yet get rid of all grease; set the pan on the stove and pour into it a small cup of water, with a salt spoonful of salt; rub off all the gravy and dark substance from the pan ; let it boil till all is dissolved, then pour through a strainer into sauce-tureen and serve. ROAST SADDLE OF MUTTOInT. Have the saddle neatly trimmed and superfluous fat removed; skin it and skewer the skin over it till it is nearly done.