the
operation is absolutely necessary to insure a good result. When
the article to be dressed is thin and delicate, the fire may be
small; but when the joint is large, the fire must fill the
grate. Meat must never be put down before a hollow or exhausted
fire, which may soon want recruiting; on the other hand, if the
heat of the fire becomes too fierce, the meat must be removed to
a considerable distance till it is somewhat abated. Some cooks
always fail in their roasts, though they succeed in nearly
everything else. A French writer on the culinary art says that
anybody can learn how to cook, but one must be born a roaster.
According to Liebig, beef or mutton cannot be said to be
sufficiently roasted until it has acquired, throughout the whole
mass, a temperature of 158 deg.; but poultry may be well cooked when
the inner parts hare attained a temperature of from 130 deg. to
140 deg.. This depends on the greater amount of blood which beef and
mutton contain, the colouring matter of blood not being
coagulable under 158 deg..

ROAST RIBS OF BEEF, Boned and Rolled (a very Convenient Joint for a
Small Family).

658. INGREDIENTS.--1 or 2 ribs of beef.

_Mode_.--Choose a fine rib of beef, and have it cut according to the
weight you require, either wide or narrow. Bone and roll the meat round,
secure it with wooden skewers, and, if necessary, bind it round with a
piece of tape. Spit the beef firmly, or, if a bottle-jack is used, put
the joint on the hook, and place it _near_ a nice clear fire. Let it
remain so till the outside of the meat is set, when draw it to a
distance, and keep continually basting until the meat is done, which can
be ascertained by the steam from it drawing towards the fire. As this
joint is solid, rather more than 1/4 hour must be allowed for each lb.
Remove the skewers, put in a plated or silver one, and send the joint to
table with gravy in the dish, and garnish with tufts of horseradish.
Horseradish sauce, No. 447, is a great improvement to roast beef.

_Time_.--For 10 lbs. of the rolled ribs, 3 hours (as the joint is very
solid, we have allowed an extra 1/2 hour); for 6 lbs., 1-1/2 hour.

Average cost, 8-1/2d. per lb.

_Sufficient_.--A joint of 10 lbs. for 6 or 8 persons.

_Seasonable_ all the year.

_Note_.--When the weight exceeds 10 lbs., we would not advise the above
method of boning and rolling; only in the case of 1 or