in the tin kitchen, or else in a very hot oven. As the paste browns,
baste it frequently with the gravy in the pan. When it has been
cooking one hour and a half, take off the paste, cover with butter,
and dredge thickly with flour. Cook one hour longer, basting
frequently with butter, salt and flour. Make the gravy the same as for
a saddle of venison, or serve with game sauce. The time given is for a
leg weighing about fifteen pounds.




ENTREES.


Fillet of Beef, Larded.

The true fillet is the tenderloin, although sometimes one will see a
rib roast, boned and rolled, called a fillet. A short fillet, weighing
from two and a half to three pounds (the average weight from a very
large rump), will suffice for ten persons at a dinner where this is
served as one course; and if a larger quantity is wanted a great
saving will still be made if two short fillets are used. They cost
about two dollars, while a large one, weighing the same amount, would
cost five dollars, Fillet of beef is one of the simplest, safest and
most satisfactory dishes that a lady can prepare for either her own
family or guests. After a single trial she will think no more of it
than of broiling a beef steak. First, remove from the fillet, with a
sharp knife, every shred of muscle, ligament and thin, tough skin. If
it is not then of a good round shape, skewer it into shape. Draw a
line through the centre, and lard with two rows of pork, having them