Standard Paper-Bag Cookery

some of the fat from the turkey or a few strips of bacon over the bag, and put on the grate, seam up. Slip under the grid on the bottom of the oven a dripping pan half full of water to keep the bird moist, and prevent any fat leaking through in case the bag should burst. Be careful not to let the bag touch the side of the oven. Light both burners of the gas stove for five minutes to get the oven hot for the start. Turn out one and roast about an hour and three-quarters for a twelve pound bird. Lift out carefully, sliding the pancake turner under it to get it out easily and put it on hot platter. For the gravy, clean the giblets thoroughly and put to cook with the neck in water to cover well. Add one onion cut up and cook until tender. Chop fine and thicken slightly with browned flour or caramel which is simply sugar browned in a pan with a little boiling water. =Venison.=--For roasting, the saddle is best. As the meat is naturally dry, it must be well larded with strips of firm fat pork. Sprinkle with salt and pepper and rub over with pork drippings. Put in large well-greased bag, add two glasses of port or claret, seal and bake in moderate oven. For a roast of three pounds, allow an hour and ten minutes. For an eight pound roast, two hours and a half. Serve very hot with red or black currant jelly. =Venison Steak.=--Prepare in the regular way, place in wooden cookery dish and season with salt and pepper. Put in bag. Seal and cook an hour and twenty minutes. The wooden dishes add to the flavor of all game. CHAPTER X. BEEF. =Bullock's Heart.=--THIS is an inexpensive portion of the beef, but a very tasty one when properly cooked. It should always be served on very hot dishes, both plates and platter. If you elect to roast your heart, put in a basin of warm water and let soak for an hour to draw