[Modern cookery, in all its branches

As this joint is generally too much to serve whole, as much of it as will form a handsome dish should be cut from the chump end to roast. It must be managed as the sirloin, to which it is commonly preferred by connoisseurs. When boned and rolled into the form of a fillet of veal, as it sometimes is, nearly or quite an additional hour should be allowed to dress it. TO ROAST PART OF A ROUND OF BEEF. The natural division of the meat will show where the silver side of the round is to be separated from the upper or tongue side, which is the proper part for roasting, and which will be found equally good and profitable for the purpose, if allowed to hang as long as it can be kept sweet before it is dressed. Care should be taken in dividing the meat, not to pierce the inner skin. The silver side, with the udder, if there should be one to the joint, may be pickled, spiced, or simply salted, and will be excellent either way. The outside fat should be drawn tightly round the remainder of the beef, which must be firmly skewered, or bound with tape, to keep it in form. It will require long roasting at a strong, steady fire, and should be kept constantly basted. Beef, 14 lbs. : to 5 hours. Obs. — "We think that larding the beef quite through with large lardoons of firm fat, of udder, or of bacon, would be an improvement ; and we ought also to observe, that unless it be delicate and of fine quality, it will not answer well for roasting. * The meat will be much sooner done in hot weather than in cold. If frozen, it must he thawed very gradually before it is put to the fire, or no length of time will roast it; this will he effected better by laying it into cold water for some hours before it is wanted, than by any other means. TO ROAST A FILLET OF BEEF. Raise the fillet from the inside of the sirloin, or from part of it, with a sharp knife ; leave the fat on, trim off the skin, lard it through, or all over, or roast it quite plain ; baste it with butter, and send it very hot to table, with tomata sauce, or sauce piquante , or eschalot sauce, in a tureen. It is sometimes served with brown gravy and currant jelly ; it should then be garnished with forcemeat-balls, made as for hare. If not very large, an hour and a quarter will roast it well with a brisk fire. Obs. — The remainder of the joint may be boned, rolled, and roasted, or braised; or made into meat cakes; or served as a miniature round of beef. II hour. ROAST BEEF STEAK. If extremely tender, a large slice from the middle of the rump will make an excellent small dish of roast meat, when a joint is not easily to be procured. Let it be smoothly cut, from an inch to an inch and a half thick, flattened on a table, and the inside sprinkled with a little fine salt and cayenne, or common pepper. Make a roll of forcemeat, as Ho. 1, Chapter VIII., adding, at pleasure, a flavouring of minced onion or eschalot, and increasing the quantity of spices ; place this on one end of the steak, and roll it up tightly in it ; skewer and bind the meat so that the forcemeat cannot escape ; fasten a buttered paper over it, and roast it an hour and a half, or more, according to its size. Twenty minutes before it is served, take off the paper and flour the meat, which should be kept well basted with butter all the time it is roasting.