1G2 FARM HOMES, IN-DOORS AND OUT-DOORS. 



it ; stir in a tablespoonful of flour, and then add a pint 

 of stock. Let it boil for three minutes, and then strain 

 it into the gravy-boat. 



Roast Beef Gravy. When a sauce or gravy is made 

 from the drippings of a roast of beef, be careful to re- 

 move all the fat, thicken, not too thick, with a little flour 

 mixed smoothly with cold water, and pour it through a 

 gravy strainer. 



Tomato Sauce for Mutton Chops. Mix half a can of 

 tomatoes, a little Cayenne pepper, a sliced onion, and some 

 salt. Stew slowly for half an hour ; strain, and add one 

 tablespoonful of butter and two of vinegar. 



Cold Sauce for Cold Roast Beef. Mix one tablespoon- 

 ful of grated horse-radish, one of sugar, two of vim\L r ;ir, 

 and four of sweet cream. This is sometimes relished 

 with hot steaks. 



Currant Jelly Sauce for Roast Venison. Mix half 

 a lemon peel, one tablespoonful of sugar, a teaspoon- 

 f ul of cinnamon, and a few cloves, six or eight, pounded 

 together, and a cupful of water. Simmer for half an hour, 

 and add a glassful of currant jelly. When the latter is 

 melted, strain the sauce into a gravy-boat or bowl. 



BEEF, MUTTON, FOWLS, ETC. 



Eoasting is the best method of cooking nearly all 

 meats, but as very few country kitchens have conveni- 

 ences for roasting, the next best method is baking, and 

 when the meat is well basted, and removed from the oven 

 at the right time, it is almost as good as when roasted. 

 Twelve minutes to the pound is a very good rule for bak- 

 ing beef. 



Roast Beef. If it is a rib-roast, remove the bones so 

 that it c:in be rolled compactly together, and kept so by 

 a piece of twine. Dredg3 the meat all over with flour in 



