Beat three eggs until very light, put in a scant teaspoon-ful of salt and one pint of milk, pour one-half cup of the mixture over two-thirds of a cup of flour, and stir to a smooth paste, then pour the rest in, and beat well. Bake in a hot gem pan forty-five minutes, or pour into the roasting pan under the meat, which rests on a rack, and bake.
Choose a cut of beef which is too tough for oven roasting. The lower part of the round is good for this purpose. Put it into a covered roasting pan, and when well browned put in a little water, and keep covered until done. Season when about half done.
Brown together in a saucepan one and one-half table-spoonfuls of butter and two of flour. Add one cup of liquid from the roasting pan, and one-half a cup of strained tomato, and let boil up together. Thicken with one and one-half tablespoonfuls of flour, mixed with a little water, and stir.until smooth and cooked.
Beef Shoulder Cut
See that they are clean, then break the bones in the center of their length, season with salt and pepper, and bake in a hot oven until done.
Put into the oven in a dry pan, same as beef, and when brown, baste same as chicken, except that, in making basting for pork, leave out the butter. An easy way to baste veal or pork is to turn it over in the pan containing the basting. Pork or veal is seasoned before putting into the oven, because it is necessarily cooked a long time, and cannot be served juicy.
Proceed in the same manner as for pork, except use half as much sugar as salt in seasoning the meat. It is well to use a dressing with veal, and make same as chicken dressing. It is better never to reheat a roast of juicy meat, as mutton, lamb or beef. Better use cold or cook a small roast.
Scrape the flesh back from the small bone at the shank end, and remove at the joint, if this has not already been done. Remove the thin outer skin without cutting into the flesh. See that the joint is clean and dry, sear the cut surfaces by pressing for a few minutes on a smoking hot spider, put into the oven, and keep hot enough to smoke a little and sizzle, but do not let burn. It should cook without basting, and will, if not too hot. The basting draws the juices out of the meat, and leaves it dry. Serve roast lamb with mint sauce, currant jelly, grape jelly, or barberry jelly. A leg of lamb usually requires about one and one-fourth hours, but if wanted well done, give fifteen minutes longer. Serve the meat hot, and let the guests season for themselves, then the juice will not remain in the platter. A leg of mutton will need to cook about fifteen minutes longer than a leg of lamb.
Serve with mutton some acid jelly. The vegetables which may be served with it are many, as browned sweet potatoes, hubbard squash, green peas, sliced tomatoes, etc. Stewed peaches, browned apples, or apple sauce may be used instead of jelly, if desired.