Roast Beef

Meats roasted in a tin kitchen require a longer time to cook than in an oven, but they arc very much nicer cooked in the former. Wring a clean towel out of cold water, and wipe the meat with it (if possible, never wash beef, as by this means a great deal of juice is lost); then rub into it a handful of salt, and dredge with flour. If cooked in a tin oven, run the spit through it. See that the spit is as near through the middle as possible; if not, it will be difficult to turn it. Dredge flour into the kitchen, and when brown put in a pint of hot water. Cook a piece of beef weighing eight pounds an hour and twenty minutes if you wish it rare; if not, cook twenty minutes longer. Baste often with pepper, salt, flour, and the water in the bottom of the kitchen, and turn often. Ten minutes before dishing the dinner, turn the gravy into a basin, and skim of all the fat; let it come to a boil, and thicken with one large table-spoonful of flour mixed with cold water; season with salt and pepper. Serve with mashed potatoes, squash, boiled rice, and pickled beets. When baked in the oven, one hour will be sufficient for a piece weighing eight pounds Place a grate in the baking-pan, and upon the grate lay the meat. Into the par pour a pint of warm water; watch carefully that the water does not boil away and the gravy become burned. Add but little water at a time, for if there is too much the meat will be steamed instead of roasted, and also the gravy will not become brown. Baste as when roasted in a tin oven. Make the gravy as before directed.

Roast Mutton

Take out the first joint from a leg of mutton; ask the butcher to do it when you order it. Wash, and rub into it a handful of salt. Cut in around the bone, so as to make the cavities as large as possible, and fill with a dressing made in the following mariner : Soak in cold water about two quarts of pieces of stale bread. When soft, drain in a cullender; then mix with this half an onion, which has been chopped very fine, one teaspoonful of pepper, one tablespoonful of salt, one egg, butter the size of an egg, and one tablespoonful of summer savory. Fasten together with a skewer, then dredge with salt and flour, and roast the same as beef. For a piece weighing ten pounds allow one hour and a half, and ten minutes for every pound over or under that. Skim all the fat from the gravy; for half a pint allow one tablespoonful of flour to thicken with; season with pepper and salt. Put one tablespoonful of currant jelly into the gravy tureen, and strain the gravy upon it. Serve with mashed potatoes, boiled onions, boiled rice or macaroni, mashed turnip, currant jelly.

When the tin kitchen is used it will require half an hour longer to roast The shoulder and saddle are cooked in the same way. Always make a dressing for mutton; it spends much better, and the trouble is not much. Omit the egg if you please. When you do not stuff it, cook it in twenty minutes less time.

Roast Lamb

Take a leg of lamb weighing six pounds, wash and dredge with salt and flour. Cook one hour if in an oven, one and a quarter if in a tin kitchen. Baste often. Make the gravy the same as for mutton, omitting the jelly. Serve with mashed potatoes, green peas, fried parsnips, or green corn, string beans, summer squash, mint sauce. Never omit the gravy because you have mint sauce. All other parts of the lamb can be roasted in the same way.

Roast Veal

The loin, breast, and fillet are the beet parts for roasting; the neck also is good to roast. Wash the veal, and rub into it a good handful of salt. Make a dressing in the following manner, and stuff it: Soak about two quarts of stale bread in cold water, chop fine half a pound of clear fat pork. Mix this with the bread and one teaspoonful of pepper, one of salt, one tablespoonful of sweet marjoram, one of sage, one egg or two rolled crackers. Take out all the bones possible, and cut slits to make cavities for the dressing; then stuff and skewer securely; dredge with salt, pepper and flour. Have thin slices of salt pork, which lay on the top of the veal. Cook a piece weighing twelve pounds five hours, and baste very often. I should always roast veal in the oven. Make the gravy as for roast beef, but do not strain. If possible, always cook a large piece of veal, because bo many nice dishes can be made from cold roast veal. Serve mashed potatoes, spinage, asparagus, fried parsnips, horseradish.

Roast Pork

Wash and dredge a sparerib with salt, pepper, sage, and flour; and roast the same as beef. Cook a spare-rib weighing ten pounds three hours, if cooked in a tin kitchen; if in the oven two hours and a half. Have the oven moderately hot. The chine to be cooked in the same way, allowing one hour longer for a piece weighing the same as a sparerib. Make the gravy as directed for roast beef. Serve potatoes, squash, fried or boiled onions, boiled rice, mashed turnips, applesauce.