small teacupful of boiling water, with a
tablespoonful of currant jelly dissolved into it; stir it for a few
minutes, then strain it over the meat and serve. A glass of wine, with
a tablespoonful of white sugar dissolved in it, may be used for the
gravy, instead of the jelly and water. Venison may be boiled, and
served with boiled vegetables, pickled beets, etc., and sauce.

[Illustration]

MEATS.

In the selection of meat it is most essential that we understand how
to choose it; in beef it should be a smooth, fine grain, of a clear
bright red color, the fat white, and will feel tender when pinched
with the fingers. Will also have abundant kidney fat or suet. The most
choice pieces for roast are the sirloin, fore and middle ribs.

Veal, to be good, should have the flesh firm and dry, fine grained and
of a delicate pinkish color, and plenty of kidney fat; the joints
stiff.

Mutton is good when the flesh is a bright red, firm and juicy and a
close grain, the fat firm and white.

Pork, if young, the lean will break on being pinched smooth when
nipped with the fingers, also the skin will break and dent; if the
rind is rough and hard it is old.

In roasting meat, allow from fifteen to twenty minutes to the pound,
which will vary according to the thickness of the roast. A great deal
of the success in roasting depends on the heat and goodness of the
fire; if put into a cool oven it loses its juices, and the result is a
tough, tasteless roast; whereas, if the oven is of the proper heat, it
immediately sears up the pores of the meat and the juices are
retained.

The oven should be the hottest when the meat is put into it, in order
to quickly crisp the surface and close the pores of the meat, thereby
confining its natural juices. If the oven is too hot to hold the hand
in for only a moment, then it is right to receive the meat. The roast
should first be washed in pure water, then wiped dry with a clean dry
cloth, placed in a baking pan without any seasoning; some pieces of
suet or cold drippings laid under it, but _no water_ should be put
into the pan, for this would have a tendency to soften the outside of
the meat. The water can never get so hot as the hot fat upon the
surface of the meat, and the generating of the steam prevents its
crispness, so desirable in a roast.

It should be frequently basted with its own drippings, which flow from
the meat when partly cooked, and well seasoned. Lamb, veal and pork