rippings
for basting will flow from it, and it should be seasoned when half done;
when entirely done, which will be in fifteen minutes to each pound of
meat, the joint should be kept hot until served, but should be served as
soon as possible to be good. When gravy is made, half a pint of hot
water should be added to the dripping pan, after the vegetables have
been removed, and the gravy should be boiled briskly for a few minutes,
until it is thick enough, and seasoned to suit the palate of the family;
some persons thicken it with a teaspoonful of flour, which should be
mixed with two tablespoonfuls of cold water before it is stirred into
the gravy.

91. =Yorkshire Pudding.=--Put seven ounces of flour into a bowl with one
teaspoonful of salt; mix it smoothly with enough milk, say half a pint,
to make a smooth, stiff batter; then gradually add enough more milk to
amount in all to one pint and a half, and three eggs well beaten; mix it
thoroughly with an egg-whip, pour it into a well buttered baking pan,
bake it in the oven one hour and a half, if it is to be served with
baked beef; or if it is to accompany beef roasted before the fire, one
hour in the oven, and then half an hour under the meat on the spit, to
catch the gravy which flows from the joint. To serve it cut it into
pieces two or three inches square before taking it from the pan, and
send it to the table on a hot dish covered with a napkin, with the roast
beef.

92. =Roast Loin of Veal.=--Take out the chine, or back-bone, from a loin
of veal weighing about six pounds, being careful to leave the piece of
meat as whole as possible; chop up the bones and put them in a dripping
pan with two ounces of carrot, one ounce of turnip, and quarter of an
ounce of parsley; stuff the veal with a forcemeat made as in receipt
No. 93, roll it up neatly, tie it firmly with stout cord, lay it on the
vegetables in the pan, and roast it one hour and a half. When done take
it from the pan, and keep it hot while you prepare the gravy by putting
half a pint of hot water in the pan, boiling it up once, and straining
it; or if desirable thicken it with a teaspoonful of flour smoothly
dissolved in two tablespoonfuls of cold water and stirred with the
gravy.

93. =Stuffing for Veal.=--Cut two ounces of salt pork in quarter inch
dice, and fry it brown in half an ounce of butter, with one ounce of
chopped onion; while these ingredients are frying, soak eight ounces of
stale bread in tepi