~ROAST BEEF ON SPIT~--Remove most of the flap from sirloin and trim
neatly. Have a clear brisk fire and place the meat close to it for the
first half hour, then move it farther away, basting frequently, and when
done sprinkle well with salt. The gravy may be prepared by taking the
meat from the dripping pan which will have a brown sediment. Pour in
some boiling water and salt. Strain over the meat. A thickening of flour
may be added if necessary. Garnish with horseradish and serve with
horseradish sauce.


~ROAST RIBS OF BEEF~--Break off the ends of the bones of the desired
amount of ribs; take out the shin-bone, and place the meat in a baking
pan. Sprinkle with salt and spread some small lumps of butter over it
and dust with flour, baking in a moderate oven till done. Serve hot and
garnish with horseradish.


~ROAST SHOULDER OF PORK~--Remove the bone from a shoulder of pork and
spread it over inside with a stuffing of sage and onions, filling the
cavity where the bone was taken out. Roll up and secure with a string,
put in a pan and roast in a very hot oven till done. When done put on a
dish, skim off the fat in the pan, add a little water and a tablespoon
of made mustard, boil the gravy once and pass through a strainer over
the meat and serve.


~SMOKED BEEF WITH CREAM~--Place the finely minced beef in a stewpan with
a lump of butter, cooking it for two minutes, and moisten slightly with
a little cream, add two tablespoonfuls of bechamel sauce. Serve as soon
as it boils up.