A Course of Lectures on the Principles of Domestic Economy and Cookery

salt and pepper. In the middle of each one put a little piece of salt pork about a quarter of an inch thick. Roll the meat up in such a way that the pork is inclosed in the middle of the little roll. Tie the roll to keep it in shape. You can use instead of salt pork pieces of fat from the meat. After all the little rolls are tied up put a very small quantity of beef drippings or butter in the bottom of the saucepan or kettle. Put the saucepan over the fire with the drippings or butter in it and let the fat get hot. As soon as it is hot put the little rolls of meat in it and let them brown. As soon as the little rolls of meat are brown sprinkle flour over them, a tablespoonful of dry flour to half a dozen little rolls of meat. Let the flour brown. As soon as the flour is brown pour in boiling water enough to cover the rolls; add salt. Then put the cover on the sauce pan and set the meat where it will cook very gently. Remember what I have told you about cooking meat slowly if you want it to be tender. When the meat is quite tender--and that will be in from half an hour to an hour and a half--the time will depend, of course, upon the fibre of the meat, then take off the strings and serve the rolls in the gravy in which they have been cooking. You see the brown flour and water and butter will have make a nice gravy for the rolls. Now if the meat is very tough remember what I have told you about the action of the vinegar on the meat fibre. For a pound of meat add about two tablespoonfuls of vinegar, when you begin to stew the meat, and let it cook with the meat; that will make it tender. You can vary the dish by cooking with it vegetables of any kind that you like to use. Add