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Flesh-Fork

basting it well with butter or nice beef drippings mixed with a little flour. When nearly done skim the fat from the gravy and thicken to serve with the meat. The gravy may be seasoned with Worcester sauce, catsup or wine. XII. Preparing the Roast.

RIBS of beef may have the bones cut out, the meat rolled compactly together and properly skewered. A loin should have the spine properly cut for convenience in carving. Fowls should be properly skewered, and the roasting should be done with only water enough to properly baste. The roast should be covered with a buttered paper to prevent burning until such a time as it may be ready to finish by browning. With these directions any cook should be able to do a plain roast. XIII. Roast Saddle of Venison.

THE side which is to come uppermost at table should be placed next the pan in baking. When half done, turn it over in the pan, and cut into it in several places on each side of the bone, nearly three inches deep, and fill with a stuffing of bread crumbs highly seasoned with pepper and salt. Pour over the meat half a teacupful of catsup, covering equally. Stir into half a teacupful of black molasses a tablespoonful of whole allspice, and a teaspoonful of brown sugar. Spread this equally over the meat. Then crumble stale bread over all, keeping the meat well basted all the while. Bake slowly until finished, for it burns easily. When taken from the oven, garnish with bits of jelly, and serve.

XIV. Fowl and Turkey.