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

large, over-hand stitch, so that you can draw it up like a purse; stitches at least an inch and a half long. That draws the edge up. Then take two or three stitches in such a way as to hold the stuffing in. Remember always to leave long ends in tying the cord used in sewing. Then curl the leg up like the neck of a duck and fasten with a cord. After it is prepared like that it is to be put into a pan in the oven, or before a hot fire, and browned quickly on the outside. It may be seasoned after it is browned. There will be a little drippings in the pan; baste it with the drippings; bake it or roast it, allowing, if you want it well done, about twenty minutes to the pound. A shoulder like that will weigh about two pounds and a half or three pounds. It will do in an hour's time in a pretty quick oven; in an hour and a half in a moderate one. Use no water in the baking pan, because water never can get as hot as the fat outside of the meat. The temperature of the hot fat is higher than the temperature of hot water, and the result of putting water around meat in a baking pan is to draw out the juice. The object is to keep all the juice in the meat. You will always find that there will be drippings enough from any ordinary cut of meat for the purpose of basting. If you have an absolutely lean piece of meat pour about a couple of tablespoonfuls of drippings, or butter, in the baking pan, but no water, and use the drippings for basting. A nice gravy is very easily made from the drippings in the pan. I will tell you about that later. If the meat appears to be baking too quickly, if there is any danger of its burning, put a sheet of buttered paper over it. Baste the meat every fifteen or twenty minutes. You can drench