ust over thoroughly with
flour. In a flat bottomed kettle melt a piece of butter the size of an
egg, when hot put in the meat, turning until well browned on every
side. When roast is brown add a little onion, six cloves, six allspice
and enough boiling water to come up half way to the top of the meat.
Cook slowly for three hours. When done take out meat, add one
tablespoon of flour to a little cold water to thicken gravy.

MEAT BALLS.--Two pounds round steak, put through sausage grinder three
times, season with salt and pepper, nutmeg and a little cream. Beat two
eggs and mix all together; shape into balls and roll in cracker crumbs
and fry in butter to a light brown.

BAKED VEAL CUTLETS.--One and one half pounds of veal cutlets laid in
well buttered roasting pan with one cup of water; over this spread
dressing made of two cups bread crumbs; two onions chopped fine, two
well beaten eggs; butter size of an egg, salt and pepper. Mix well, add
water to moisten. Lay tin cover on top of pan to prevent scorching.
Bake from half to three quarters of an hour. Remove cover to brown.

ROAST SPARE RIBS.--Trim off ends neatly, crack ribs across the middle,
rub with salt, sprinkle with pepper, fold over, stuff with turkey
dressing, sew up tightly, place in dripping pan with one pint water,
baste often. Turn over once so as to bake both sides equally.

ROAST VEAL LOAF.--Four pounds of veal, one pound of pork, one or two
eggs, one cup of crackers rolled fine, one tablespoon of salt, one
teaspoon of pepper, one teaspoon of sage, mix and make into roll. Bake
three hours.

STEAMED VEAL LOAF.--To two pounds of veal, put through a grinder or
chopped very fine, add two teaspoons of salt, one fourth teaspoon
pepper, butter size of an egg, one cup freshly grated bread crumbs, two
eggs, two tablespoons milk. Knead until well mixed. Butter baking
powder cans, coat with bread crumbs and fill compactly with the meat
and put on cover. Stand in a kettle of water almost to the top of mold.
Boil steadily one and one half hours. When cool take out at once.

STUFFED BEEF STEAK.--Prepare a dressing as for chicken, of one cup of
bread crumbs moisten with one tablespoonful of melted butter, one
tablespoonful of chopped parsley, salt and pepper to taste. Trim off
the fat from a sirloin steak, spread on the dressing; roll up; tie to
keep in shape, and bake one hour. Baste often with stock and drippings.
When done remove the string that it may not unro