34 MODERN HOUSEHOLD COOKERY BOOK.

If you wish to eat the beef cold, keep it well covered, so that it may retain its moisture.

Beef Steak Rolls.—Ingredients: Round steak, suet, tomato, pepper and salt, butter, onion. Prepare a good dressing, such as you like for turkey or duck. Take a round steak, pound it not very hard, spread the dressing over it, sprinkle in a little salt, pepper and a few bits of butter, lap over the ends, roll up tightly and tie closely. Spread two pieces of suet over the steak. Put water in the bake pan, lay in the meat so as not to touch the water, and bake as you would a duck, basting often. A half hour in-a brisk oven will bake it. Make a brown gravy with a tomato and a slice of browned onion and bastings. Boil up and strain.

Roast Chicken or Fowl.—Have the birds plucked and drawn at salt, and stuff with forcemeat for chicken. Truss and skewer, rub the skin all’ over well with butter, good lard or dripping. poulterer’s. Singe and wipe clean. Dredge inside with a little Put into hot oven, at first close to top, after ten minutes lower gas and put chickens on shelf at first lower ledge of oven, baste constantly about every ten minutes. When nearly done, dredge lightly with pepper and salt; brown and serve with good gravy made from the piece of the neck cut off before stuffing, and the gizzards cut small, seasoned with spring onion and a little thyme. Thicken, strain and serve in gravy boat. Simmer the giz- zards and any trimmings from poultry or bones one hour. Roast chickens according to size and age from three-quarters to an hour.

If wanted to eat cold, as for a picnic or supper, wrap whilst hot in waxed paper, such as is used for sandwiches, cake, ete.; turn in the ends well to keep in hot steam. This makes the birds beauti- fully juicy and tender. Do not unwrap until just serving. If for a picnic, a cloth can be placed over paper also.

Roast Ducks or Geese.—Have a gocd hot oven; rub the duck all over with fat outside. When it has been cooking ten minutes, lower the gas, and in another ten minutes lower a little more,

keeping the same heat till done, which will ke from three-quarters to one hour, according to size.

Wild Ducks.—Ingredients: Wild duck, 1 carrot, sage, onion, currant jelly, bread crumbs, pepper and salt, butter, cayenne. Near- ly all wind ducks are liable to have a fishy flavor, and when handled ‘by inexperienced cooks are sometimes uneatable from this cause. Before roasting them, guard against this by parboiling them with a small carrot, peeled and put inside each. This will absorb the unpleasant taste. An onion will have the same effect, but unless you mean to use onion in the stuffing, the carrot is preferable.

Roast Wild Duck.—Parboil as above directed, throw away the carrot or onion, lay in fresh water half an hour, stuff with bread crumbs seasoned with pepper and salt, sage and onion, and roast until brown and tender, basting for half the time with butter and