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Beef, Roast Ribs of

INGRE- DIENTS. Beef, a little salt. AVERAGE COST, 10d. per lb.

The fore-rib is considered the primest roasting piece, but the middle-rib is considered the most economical. Let the meat be well hung (should the weather permit), having previously cut off the ends of the bones, which shou which should be salted for a few days, and then boiled. Put the meat down to a nice clear fire, with some clean dripping in the pan, dredge the joint with a little flour, and keep continually basting it all the time it is cooking. Sprinkle some fine salt over it (this must never be done until the joint is dished, as it draws the juices from the meat); pour the dripping from the pan, put in a little boiling water, and strain the gravy over the meat. Garnish with tufts of scraped horseradish, and send horseradish sauce to table with it. A Yorkshire pudding sometimes accompanies this dish, and, if lightly made and well cooked, will be found a very agreeable addition.

BEEF PRESSED.

TIME.-10 lbs. of beef, 2½ hours; 14 to 16 lbs., from 3 to 4 hours.

SEASONABLE at any time.

Beef, Roast Ribs of, Boned and Rolled (a very convenient Joint for a Family). INGREDIENTS.-1 or 2 ribs of beef. AVERAGE COST, 10 per lb.

Choose a fine rib of beef, and have it cut according to the weight you require, either wide or narrow. Bone and roll the meat round, secure it with wooden skewers, and if necessary, bind it round with a piece of tape. Spit the beef firmly, or, if a bottle-jack is used, put the joint on the hook, and place it near a nice clear fire.

Let it remain so till the outside of the meat is set, when draw it to a distance, and keep continually basting until the meat is done, which can be ascertained by the steam from it drawing towards the fire.

As this joint is solid, rather more than 1/4 hour must be allowed for each lb. Remove the skewers, put in a plated or silver one, and send the joint to table, with gravy in the dish, and garnish with tufts of horseradish. Horseradish sauce is a great improvement to roast beef.

BEEF, ROAST SIRLOIN OF.

TIME. For 10 lbs. of the rolled ribs, 3 hours (as the joint is very solid, we have allowed an extra 1/24 hour) ; for 6 lbs., 1½ hour.

SEASONABLE all the year.

Note. When the weight exceeds 10 lbs., we would not advise the above method of boning or the joint cannot stand upright in the dish, and rolling; only in the case of 1 or 2 ribs, when would look awkwardly. The bones should be put on with a few vegetables and herbs, and made into stock or soup.