water and salt. Strain over the meat. A thickening of flour
may be added if necessary. Garnish with horseradish and serve with
horseradish sauce.

~ROAST RIBS OF BEEF~--Break off the ends of the bones of the desired
amount of ribs; take out the shin-bone, and place the meat in a baking
pan. Sprinkle with salt and spread some small lumps of butter over it
and dust with flour, baking in a moderate oven till done. Serve hot and
garnish with horseradish.

~ROAST SHOULDER OF PORK~--Remove the bone from a shoulder of pork and
spread it over inside with a stuffing of sage and onions, filling the
cavity where the bone was taken out. Roll up and secure with a string,
put in a pan and roast in a very hot oven till done. When done put on a
dish, skim off the fat in the pan, add a little water and a tablespoon
of made mustard, boil the gravy once and pass through a strainer over
the meat and serve.

~SMOKED BEEF WITH CREAM~--Place the finely minced beef in a stewpan with
a lump of butter, cooking it for two minutes, and moisten slightly with
a little cream, add two tablespoonfuls of bechamel sauce. Serve as soon
as it boils up.

~STEAK~--Cut the steak half an inch thick from between the two ribs,
remove all gristle and fat, and trim in the shape of a flat pear.
Sprinkle both sides with salt, pepper and oil to prevent outside
hardening. Broil ten minutes over a moderate and even fire. Place about
four ounces of maitre d'hotel butter on a dish. Lay the steak upon it
and garnish with fried potatoes, serving either piquant, D'Italian, or
tomato sauce.

~STEWED SAUSAGE WITH CABBAGE~--Procure a medium sized white cabbage,
remove all the green leaves, and cut it into quarters, removing the
center stalks. Wash thoroughly in cold water, drain well and cut into
small pieces. Put in boiling salted water for five minutes. Take out and
put in cold water and cool moderately. Drain in a colander and put in a
saucepan with one gill of fat from soup stock or one ounce of butter.
Season with a pinch of salt and one-half pinch of pepper, a medium sized
onion and a carrot cut into small quarters. Put on the cover of the
saucepan, set on a moderate fire and cook for half an hour. Take twelve
sausages, prick them with a fork, add them to the cabbage and allow all
to cook together for twelve minutes. Dress the cabbage on a hot dish and
arrange the sausages and carrot on top. Serve very hot.

~SUCKLING PIG~--The pig should not be more t