The household gas cookery book

Roast Ribs of Beef— -Obtain from the butcher the tore rib of beef, as this is considered to be the best part of the ribs. It should be purchased three or four days before cooking it. Saw off the ends and fasten down the fat with skewers. Remove the strong smew and chine bone, place it on the lowest grid shelf put it in a hot oven, reduce the gas to half an inch blue flame, and allow it to cook one quarter of an hour to each pound of meat. The gas may be turned quite out for the last quarter of an hour. Serve to table with horseradish sauce. It is well to note that it will take longer to roast or bake beef when freshly killed than it does when it has been hung three or four days, and also that it takes longer in cold weather than inhot. v Breast of Mutton and Peas. — Take two pounds of the breast of mutton and cut it up into small square pieces about a couple of inches in size, removing all superfluous fat. Place into a stew-pan two ounces of butter. When the butter is hot put in the meat and let it get nicely browned ; cover the meat with some good stock, if not, water will do, and let it stew with a gentle heat for about two hours. Remove the meat and put it into a fresh stew-pan with one onion, one shallot, a clove of garlic chopped up finely, a teaspoonful of mixed herbs, and pepper and salt to taste. Remove the fat from the gravy in the other saucepan ; strain the gravy and pour it into the saucepan containing the meat with one pint of freshly-shelled peas. Let it all stew again until the peas are done. Turn on to a dish and serve with some pieces of cut lemon. Roast Fore Quarter of Lamb. — House lamb is considered a delicacy. Like all young meat, lamb must be thoroughly cooked, otherwise it is unwhole¬ some. Secure a forequarter weighing from 8 to io lbs., place it on a grid shelf or hang it from the top of the gas oven, and before putting it in the oven turn up the gas and let the oven be as hot as possible ; after which reduce the heat of the oven so that the meat does not burn, to half an inch of blue flame. When the joint has been cooking for about thirty minutes, reduce the gas still further. A slice of cut lemon and a little cayenne should be sent to table with it. Serve the lamb with a cut paper ruffle on the shank bone, and send a little gravy made from the roast under it. A io-lb. joint will take not more than two hours to cook. Mint sauce o'r a French salad should accompany roast lamb. Roast Breast of Veal. — Secure a breast of veal weighing about six pounds, with sweetbread and caul. Skewer the sweetbread to the back, and cover the joint with the caul. Place in a hot oven; reduce the gas to half an inch blue flame; twenty minutes to each pound of veal must be allowed. When it is almost done, remove the caul, and let it brown nicely, serve on hot dish, and make a little gravy thickened with a little flour. Serve on a very hot dish with cut lemon around the dish, and also a small joint of boiled bacon. Leg of Mutton Lyonnaise. — Obtain a good Eng¬ lish leg of mutton weighing about 7 lbs., and at least four days killed. Beat it briskly all round with a