oat. If the
bone liquor is not used this way, make it the foundation of pea or
cabbage soup. In carving cut through and through so as to serve the
stuffing with each portion.

_Roast Beef_: Scrape and wash clean, wipe dry, sear cut sides well,
either in bubbling fat, or under gas flame, set on a small rack in a
deep pan, sprinkle well with salt and pepper, dredge on flour scantly,
pour water underneath till it stands half an inch deep, cover close, set
in a hot oven and cook until tender. Basting will not be needed until
the pan is uncovered--then add a little more water, boiling hot, baste
thoroughly, return to oven, and brown. If you like, add sliced tomatoes,
minced onions, shredded green peppers, carrots cut small, and very
tender green peas after uncovering--they will cook while the meat is
browning, and can be served all together in a separate dish.

_Pot Roast_: Wash and dry, then brown lightly all over in hot bacon fat,
and lay upon a small rack in the bottom of a deep pot, seasoning well
with salt, pepper, and paprika. Pour on a little Cayenne, vinegar, add a
spoonful of hot fat, then pour in enough boiling water to come half way
up the meat, cover tight, and simmer until tender. An hour before
serving time, put any sort of vegetables approved, or at hand, carrots,
sliced, peas, string beans, lima beans, potatoes in thick slices, into
the browning fat, let them cook five to ten minutes, sprinkling them
well with salt and pepper, then skim out of the fat, and add to the pot,
along with a cupful more boiling water. Simmer until the water is all
gone, and the meat is brown. Take up, lay vegetables around the meat, or
make a bed of them for it, add a little more hot water to the pot, stir
well over the fire till it takes up the meat essence, then pour it over
meat and vegetables, else serve in a gravy boat.

_Leg of Mutton in Blanket_: Make deep, narrow gashes in the thick end of
a clean leg of mutton, crowd into them a mixed seasoning, salt, red and
black pepper, minced onion, a little dry mustard, and powdered herbs.
Brush all over with melted butter, or soft bacon fat, then sprinkle
lightly with salt, set on a rack in a roasting pan, and pop into a very
hot oven. Let it brown--then rub over it any tart jelly melted in a
little hot water, and envelop it in a crust of flour and water, made
very stiff, and rolled half an inch thick. Pinch the edges tight
together, lay back in the pan, cover it, and bake in a hot