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Basting

The meat should be basted from time to time, and if you wish the meat frothed, just after the last basting, dredge it very lightly with well-dried flour and give it time to crisp. The imperative rule for baking meats is to have a quick fire and baste frequently. Never parboil meat that is to be roasted. If it is frozen thaw it out in cold water before putting it in the oven, always wiping it dry after taking it from the water. There is another thing that should be observed with all meats that are to be roasted, broiled or fried. They should be kept in a cool place after being killed, until ready for cooking. This breaks down the fiber and renders the flesh tender. XI. Beef a la Mode.

THIS is a fillet or round of beef with rich stuffing, whether stewed or baked. A round of beef is prepared as follows: Cut out the bone and fill with rich stuffing of bread-crumbs seasoned with pepper, salt and onions; mix together a teaspoonful each of pepper, salt, cloves, mace and nutmeg. Make incisions in the beef and place thereon strips of salt fat pork rolled in the spices. Sprinkle the remainder over the beef, and cover the whole with strips of fat pork. Tie it all round with tape, and skewer it well, put in the oven in a dripping-pan containing plenty of water, say three quarts, and bake from four to six hours, according to the size of the piece,