BEST FOODS METHODS OF PREPARING. 163 



which salt and pepper has been mixed ; place it in the 

 dripping pan, raised from the bottom by a grate or tin, 

 and put it in a brisk oven. After a quarter of an hour, 

 or when the meat is crisped on all sides, pour a pint of 

 salted water in the pan, and baste it often. 



Corned Beef. Allow half an hour to each pound of 

 beef. Boil it very gently, the cooking process is not at 

 all hastened by a furious fire, and if it is to be eaten 

 cold, set it off, and let it remain in the water until partly 

 cooled ; then place it in an earthen dish, lay a plate over 

 it, and press it with a three-pound weight. 



Stuffed Beefsteak. Even the toughest beef becomes 

 good when served in this way : Take a round steak, and 

 spread it an inch thick with a stuffing made of chopped 

 bread and butter, seasoned with salt, pepper, and sage. 

 A little onion may be added, if liked. Roll the steak up, 

 tie it with twine, lay it in a pan with a few thin slices of 

 salt pork on top, pour around it a pint of water, cover 

 closely, and bake it in a moderate oven for three hours. 



Roast Lamb. Rub it with salt and pepper ; place it 

 in a brisk oven, and baste it frequently until it is done. 

 Ten minutes to each pound is about the time required. 



Potted Beef. Put the beef in a kettle, with some lit- 

 tle slices of salt pork at the bottom ; sprinkle with salt 

 and a little Cayenne paper, pour over two tablespoonfuls 

 of vinegar, and set the kettle over the fire, covering it 

 closely. When it has fried a little at the bottom, turn 

 the meat, and in ten minutes add half a pint of water. 

 Do not let the meat boil dry, but add a little water occa- 

 sionally, letting it cook slowly, and keeping it closely 

 covered. 



Roast PorJc. Allow twenty minutes in the oven to 

 every pound of pork. A stuffing made of bread and bat- 

 ter, and seasoned with salt, pepper, and sweet herbs, is 



