on the coals, and as soon as hot (not enough to scorch), lay on the steak and turn frequently with meat tongs or a knife. A fork, if inserted in the steak, will injure its condition by making "taps to let out the juice." I am conscious of repeating this caution often; I have done so because of the carelessness of the cooks in this matter. To have the most simple duties performed satisfactorily requires line upon line and precept upon precept. The dish upon which the steak is to be placed must be «hot; put in the dish a large • slice of good sweet butter and add 2 tablespoonfuls of tomato or mushroom catsup, stir together; as the butter warms, lay in the slices and turn over each slice, so that all may be covered alike with the gravy. This should be done very hastily and the steak sent immediately to the table. A small space of time should be allowed between the broil and the eating, to have it in perfection. With a well prepared sauce and proper accompaniments there is not a more elegant breakfast dish, and when the meat is juicy and tender, and the broiling performed with skill and dispatch, there is not a more delicate way of preparing this popular dish. The steak is underdone if, upon cutting, the red gravy flows; a few more moments should be allowed for dressing, as the rare appearance of the meat of any kind is disgusting to persons of good taste"
Roasting Fire.—A light, steady fire, and should never be allowed to get low.
Roasting.—The usual rule for time allowed is a quarter of an hour to a pound and a few minutes over the joint, but this is not a positive rule, as much depends on the shape of the joint as well as the size, and in the strength of the fire and the nearness of the meat to it.
Meat should be carefully wiped before washing. It is best not to salt meat before roasting, as it draws out the juices; it should therefore, if possible, be avoided. Pork is less injured than any other meat by it. The vegetables usually eaten with mutton roast are potatoes stewed or boiled, mashed, or browned under the meat; mashed turnips, French beans, cabbages, sea kale, turnip greens, cauliflower, spinach and onion sauce.
Beef.—The roasting parts are the ribs, sirloin and rump. The rump must be slowly done at first; that is, great thickness of solid meat may not be heated through before it begins to brown.
Beef Heart.—Must be soaked in cold water till perfectly clear oi the coagulated blood, then wiped thoroughly dry, stuffed as a hare and roasted or baked. Of the two, baking, if properly done, is