Roast Beef.
Lay in a dripping-pan and pour a cup of boiling water over it. Roast about ten minutes per pound, basting frequently and copiously. When done, dish; pour the strained gravy into a bowl and set in ice-water to throw up the fat. Remove this, return the gravy to the fire, pepper, salt, and thicken with browned flour. Boil once, and serve in a boat.
Potato Balls.
Mash potatoes very light with butter, milk and salt, and beat in two raw eggs. Put into a buttered saucepan, and stir until hot and stiff. Turn out and let the paste get cold. Then make into balls; roll each in flour; half an hour before taking up the roast beef, pour off nearly all the gravy, and lay the balls about the meat in the dripping-pan. Baste them whenever you baste the meat, and cook to a fine brown. Drain off the grease, and serve as a garnish to the beef, when dished.
Fried Sweet Potatoes.
Boil, peel, and let them get cold. Then slice lengthwise; pepper, salt, flour, and fry quickly in good dripping. Drain well and serve hot.
Apple Sauce.
See Wednesday, Second Week in November.
Celery.
See Monday Second Week in December.