High-class cookery made easy

the batter. Bake under the beef in a greased tin, when the beef is done. Dish a few minutes before wanted, and sprinkle a little salt on the top of the beef. Pour the grease off the pan, and put a tea-cupful of stock over the beef. Dish the Yorkshire pudding round the beef, with horse-radish sauce or in a separate dish. BRAISED LEG OF MUTTON. Put a small leg of mutton on the fire in a flat sauce-pan, with plenty of room, and brown it slowly on both sides; then add one quart of cold water, and let it simmer, one spoonful of browning, one of Worcestershire sauce. Boil three ounces of macaroni in cold water, and garnish round the mutton when about to serve. TO BOIL A ROUND OF BEEF. Put on a large pot with plenty of cold water, tie the meat up in a nice round shape, and secure it tightly with skewers. It must never be allowed to boil too fast, as that spoils salt meat. Garnish round the base with nice-shaped carrots, and a cup of its liquor coloured with browning over a few Brussels sprouts in four bunches round the dish. Boil the beef fifteen minutes to the pound. ROAST LOIN OF VEAL. Take six pounds of the loin of veal; make an incision in the flap, and place some veal stuffing in it; wrap it round the kidney fat so as to secure it tightly. Envelop the loin in well-greased sheets of paper. Roast before a moderate fire for two hours. Baste it very often. Dish and pour some good brown gravy over it. Garnish with some nice fried potatoes. LOIN OF VEAL BRAISED. Bone about four pounds of a loin, by taking away all the bones, and flatten it out with a mallet wet in cold water. Make a veal stuffing of six ounces of bread-crumbs, three ounces of suet, one egg, and a few sweet herbs; lay this mixture into the centre of the veal, fold it over in a roll, and tie it tightly. Put on a sauce-pan with