Bouilli or Boiled Beef Beef used for the pot au-feu is called Bouilli, and has no doubt given much of its flavor to the broth ; but it may be made into a very inviting dish. As soon as the beef broth has been prepared the meat should be taken out and placed on a dish, garnished with vegetables that can be eaten.
Bouilli with Sharp Sauce. Take about a pound and a half of cold beef and cut it across the grain. into slices a quarter of an inch thick. Trim off the gristle and outside parts, put the meat into a small gratin dish, sprinkle with pep per and salt, and moisten with a gill of stock: let the meat bake for a quarter of an hour in a moderate oven. Serve either with piquante or tomato sauce poured over the meat. The pre paration of the sauce is most important for this dish. In roasting we have given directions as though the meat were 'really to be roasted before an open fire. When stoves are used place it in the oven. The other directions will apply as well in this as in other cases.
Roast Sin.loin of Beef. Take a piece of sirloin of beef, weighing seven or nine pounds, cut off the chine bone, flatten the flap part and tie it under the fillet, or cut it off. Trim up the joint, then tie a layer of suet over the fillet. Cover the meat with buttered paper, secure it with a piece of tape, and roast before an even fire. Put it close to the fire for ten minutes, then re move to a short distance. Ten minutes before the meat is ready, remove the paper and sprinkle with salt. A little water or stock without flavor should be put into the dripping-pan, but not butter nor dripping. Baste frequently, and if you have to add coals during the roasting, do so in such a way as not to deaden the fire.
Roast Ribs of Be,ef. Saw off the chme-bone, trim the joint, wrap it in buttered paper, and roast as sirloin.
Roast Neck of Veal. Roasted veal is rather tasteless; it is greatly improved by larding. Veal should be thoroughly cooked before a moderate fire. The neck, loin, and chump are best for roasting. Take a neck of veal and saw off the chine-bone, as for cutlets, and cut through tbe ribs about the middle, so as to roll the ilaps under neath, and tie the meat with a piece of tape. It is better to wrap the veal in buttered paper; and about ten rninutes before it is ready remove the paper, sprinkle with salt, and let it come to a golden color. Baste every ten minutes, skim off
the fat, and strain the gravy over the meat. The French make a great many delicate dishes from the liver, tongues, ears, feet, brains, kidneys, and sweetbreads of calves.
Roast Loin of Veal. Take four or five pounds, including the kidney, remove the chine-bone, and trim off some of the fat, then roll the ilap underneath, and tic it with a piece of tape, so as to enclose the kidney.
Roast Leg of Mutton. Mutton for roasting is all the better for having been kept a few days, if the weather be favorable, in a dry, airy place, free from flies. A short thick leg is the best; the lean rather of a dark red, and the fat firm and white. Saw off the shank bone two inches belo'w the knuckle. A clove of garlic may be intro duced near the knuckle for those who like the flavor. Place it before a sharp fire for fifteen minutes, to keep in the gravy, then remove it a short distance to finish roasting; put half a pint of broth in the dripping-pan, and five or ten min utes before taking from the fire, sprinkle with salt; place the mutton on a dish, and put a white paper frill around the knuckle-bone; skim off all the fat, and strain the gravy over the meat. You may serve with this joint white haricot beans, or macaroni under the meat or separately. Con stant basting is necessary for all roast meat.
Roast Ilind Quarter of Lamb. Saw off the knuckle-bone of a hind-quarter or leg of lamb, and roast before a sharp, even fire; when ready, place it on a dish, and garnish with watercresses. Horseradish or mint sauce may be served in a boat. Frequent basting and a clear uniform fire are necessary.
Roast Breast of Lamb. Select a nice breast or leg of lamb, and put it before a clear fire. Take some stale bread-crumbs, minced parsley, and a little salt and pepper; mix these thoroughly to gether. After about a quarter of an hour, when the fat begins to melt freely, sprinkle the mix ture uniformly over the surface. When done, skim the fat from the gravy, and strain over the joint, Garnish with watercresses, and serve with hot mint sauce in a boat. A lemon is often sent up with roast lamb. A clear uniform fire and basting are essential for all roast meat.