whichever may be adopted, may be done well. Bad
cooking, though by a good method, is far inferior to good cooking by a
bad method.

1035. Roasting.--Beef.

A sirloin of about fifteen pounds (if much more in weight the outside
will be done too much before the inner side is sufficiently roasted),
will require to be before the fire about three and a half or four
hours. Take care to spit it evenly, that it may not be heavier on one
side than the other; put a little clean dripping into the dripping
pan (tie a sheet of paper over it to preserve the fat) baste it well
as soon as it is put down, and every quarter of an hour all the time
it is roasting, till the last half-hour; then take off the paper and
make some gravy for it, stir the fire and make it clear; to brown and
froth it, sprinkle a little salt over it, baste it with butter, and
dredge it with flour; let it go a few minutes longer, till the froth
rises, take it up, put it on the dish, &c. Garnish it with
horseradish, scraped as fine as possible with a very sharp knife.

[VICE IS THE MOST HURTFUL OF ALL.]

1036. Yorkshire Pudding

A Yorkshire Pudding is an excellent accompaniment to roast beef.

1037. Ribs of Beef.

The first three ribs, of fifteen or twenty pounds, will take three
hours, or three and a half; the fourth and fifth ribs will take as
long, managed in the same way as the sirloin. Paper the fat and the
thin part, or it will be done too much, before the thick part is done
enough.

1038. Ribs of Beef boned and rolled.

Keep two or three ribs of beef till quite tender, take out the bones,
and skewer the meat as round as possible, like a fillet of veal. Some
cooks egg it, and sprinkle it with veal stuffing before rolling it. As
the meat is in a solid mass, it will require more time at the fire
than ribs of beef with the bones: a piece of ten or twelve pounds
weight will not be well and thoroughly roasted in less than four and a
half or five hours. For the first half-hour it should not be less than
twelve inches from the fire, that it may get gradually warm to the
centre; the last half-hour before it is finished, sprinkle a little
salt over it, and, if you like, flour it, to froth it.

1039. Mutton.

As beef requires a large sound fire, mutton must have a brisk and
sharp one: if you wish to have mutton tender it should be