Directions for Cookery, in its Various Branches

meat very lightly with a little flour, and baste it with fresh butter. This will give it a delicate froth. To the gravy that is now running from the meat add nothing but a tea-cup of boiling water. Skim it, and send it to table in a boat. Serve up with the beef in a small deep plate, scraped horseradish moistened with vinegar. Fat meat requires more roasting than lean, and meat that has been frozen will take nearly double the usual time. Basting the meat continually with flour and water is a bad practice, as it gives it a coddled parboiled appearance, and diminishes the flavour. These directions for roasting beef will apply equally to mutton. Pickles are generally eaten with roast beef. French mustard is an excellent condiment for it. In carving begin by cutting a slice from the side. TO SAVE BEEF-DRIPPING. Pour off through the spout of the roaster or tin-kitchen, all the fat from the top of the gravy, after you have done basting the meat with it. Hold a little sieve under the spout, and strain the dripping through it into a pan. Set it away in a cool place; and next day when it is cold and congealed, turn the cake of fat, and scrape with a knife the sediment from the bottom. Pat the dripping into a jar; cover it tightly, and set it away in the refrigerator, or in the coldest place you have. It will be found useful for frying, and for many other purposes. Mutton-dripping cannot be used for any sort of cooking, as it communicates to every thing the taste of tallow. BAKED BEEF. This is a plain family dish, and is never provided for company. Take a nice but not a fat piece of fresh beef. Wash it, rub it with salt, and place it on a trivet in a deep block tin or iron pan. Pour a little water into the bottom, and put under and round the trivet a sufficiency of pared potatoes, either white or sweet ones. Put it into a hot oven, and