The fillet, a slice five or six inches thick from the heaviest part of the leg - the part corresponding to the " round " in beef - is the most economical piece to buy for roasting, for cutlets, or made dishes. The fricandeau, or best part of the fillet, is sometimes served separately as a roast. Other roasting pieces are the "best end of neck," "loin," and chump, corresponding to ribs, sirloin, and the combined "aitch-bone" and rump in beef. To roast, remove bones, fill the space with bread stuffing (see previous paragraph) and with tape bind the meat into a compact shape. Lard the fricandeau, and spread thin slices of salt pork over the other cuts; dredge with salt, pepper, and flour. Put the meat into a hot oven, after fifteen minutes' cooking, lower the heat, baste frequently and allow at least twenty minutes to the pound; longer cooking will do no harm, if the heat be gentle and the joint be basted frequently. The fillet in particular is liable to be dry, unless it be freely basted. After the meat has been removed from the pan, add two tablespoonfuls of flour to two tablespoonfuls of fat left in the pan, cook until frothy, then dilute, gradually, with one cup of water, or stock, let boil six or eight minutes, strain and serve as sauce. Green, French beans (flageolet) are particularly good to serve with roast veal, or mutton. The dried beans are always in the market, and sell for about thirty cents a quart. A cup of beans when cooked are sufficient for a family of five or six. They may be put to soak in cold water, or cooked without previous hydration. When tender and the water has evaporated, toss over the fire with butter and paprika. Add salt when perfectly cooked.