The new practical housekeeping

string, add the gravy, dust thickly with flour, and brown quickly in very hot oven, Serve on platter with a little gravy poured over and the rest in a bowl ; serve with a dish of hot boiled or baked potatoes. The meat is sometimes first browned by putting over the fire with slices of porK and turning to brown all sides, sprinkling in a tablespoon flour and turning to brown in that also. The pot or skillet in which the meat is cooked should be kept closely covered. Sliced onions, carrots, turnips and parsnips are often cooked with it, first cut into dice and fried, then meat put in, well dredged with flour, and browned before adding water and spices in which it is cooked. The meat is sometimes simply scored and the incisions filled with a bread stufiing, and some prefer steaming or baking to boiling. Or the meat may be half roasted after lying in either pickle given, then larded with mushrooms, and returned to oven to finish, basting often. For a more economical dish cut three pounds from shoulder into small pieces and roll in flour : put two tablespoons drippings into stewpan with one thinly sliced onion ; when hot put in the beef and stir well; as soon as browned add by degrees two quarts boiling water, (stirring all the time), a dozen allspice, two bay leaves, half teaspoon pepper-corns and salt: cover closely and stew very gently till meat is tender, about three hours; remove spice before serving. A Larded Fillet of Beef is a dish served at almost any dinner party, and an excellent and most satisfactory one if properly prepared, but it is nothing if not neat, uniform, precise and workmanlike in appearance. Procure the fillet or tenderloin of beef with the fat on it, that is with the coating of suet that covers the upper side, and shave that down until the covering of fat is about as thick as beefsteak [illustration: Larded Fillet of Beef]. all over. Then raise the edge of the fat at one side, skinning the fillet, and lay the sheet of fat over on the other side without cutting off. This is to have it attached ready to cover the fillet again after larding. Draw point of a sharp knife across and across the skin inside the fat, to score it so that it will not draw up in cooking ; trim off the thin end of the fiUet and round off* the thick end. Commence at the thick end with the larding and lard as directed in Larding meats, using lardoons an inch and a half long^ and about as thick as a common pencil; then cover with the sheet of fat. Heat a long and narrow baking pan with a tablespoon salt and cup drippings in it ; chop into small pieces a few beef or veal bones, and cover the bottom of pan with them ; add three . slices bacon, two carrots, two onions and one turnip, sliced, with a pint stock. Season with salt, bruised whole peppers, a bay leaf, a ew cloves, and a blade of mace. Place the fillet in the pan with the larded side up and moisten with four tablespoons vinegar. Have the oven hot, put in fillet and roast it with the fat, covering it half an hour ; then take off fat, baste the fillet with the contents of pan