ROAST MUTTON. 
A very agreeable way of roasting mutton is to dress it as venison. 
Take a leg of mutton and keep it several days; prepare a dressing of 
bread crumbs, salt, pepper and summer herbs; making incisions in the 
mutton, fill them with the dressing, score the upper side, sprinkle salt, 
pepper and flour on it, and rub with butter. In the first quarter of an 
hour keep it in a strong heat; baste it often. 
BEEFSTEAK SMOTHERED WITH ONIONS. 
Cut up six onions very fine; put them in a saucepan with two cupfuls 
of hot water, about two ounces of good butter, some pepper and salt; 
dredge in flour. Let it stew until the onions are quite soft; then have the 
steak broiled, put into the saucepan with the onions; then simmer about 
ten minutes, and send to the table very hot. 
BEEFSTEAK BROILED. 
Cut the steak one-half inch thick; it should then be beaten with a 
steak beater or pestle. The griddle should be hot and on the coals; place 
the steak on the griddle, and as soon as seared, turn it; when both sides 
are seared, place it in a pan, season it with pepper, salt and butter; repeat 
this for every piece of steak, and place in the pan, which should be kept 
closely covered without being on the fire. If your heat is sufficient from 
three to five minutes is sufficient to cook. 
TO ROAST BEEF. 
The sirloin is the nicest for the purpose. Plunge the beef in boiling 
water and boil for thirty minutes; then put it in the stove pan; skim the 
top of the water in which it has been boiled, and baste the roast, after 
dredging it with flour; pepper and salt to taste. Baste frequently, and 
roast till done. 
ROAST TURKEY. 
Wash nicely in and out. Plunge into boiling water ten minutes. 
Have ready a dressing of bread crumbs, hard boiled eggs, chopped fine; 
one tablespoonful butter, minced parsley, thyme and celery. After rub¬ 
bing the cavity well with salt and pepper, and putting in a slice of pork 
or bacon, fill with the above dressing. Do the same also to the crop, so 
as to make the turkey look plump. Rub the turkey well with butter and 
sprinkle salt and pepper over it. Dredge with flour. Lay in the pan with 
a slice of pork or bacon and a pint of boiling water. Lay the liver and 
gizzard in the pan with it. Put in a hot oven, basting and turning fre¬ 
quently till every part is a beautiful brown. When the meat is amber 
color, pin a buttered sheet of writing paper over it to keep it from be¬ 
coming hard and dry. Cook three or four hours. Season the gravy with 
minced parsley and celery and serve with cranberry sauce. 
CHICKENS. 
These, whether for boiling or roasting, should have a dressing pre¬ 
pared as for turkeys. Six spoonfuls of rice boiled with the chickens will 
cause them to look white. If the water is cold when they are put in. they 
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