Stew slowly for four hours.

Just before serving, cream a large spoonful of butter with a heaping tablespoonful of flour; thin with the broth, and pour in, letting all cook five minutes longer.

To be eaten in soup-plates.
ROASTED MEATS.
Our roasted meats are really _baked_ meats; but ovens are now so well made and ventilated, that there is little difference of flavor in the two processes.
Allow ten minutes to the pound if the meat is liked rare, and from twelve to fifteen, if well done.

It is always better to place the meat on a trivet or stand made to fit easily in the roasting-pan, so that it may not become sodden in the water used for gravy.

Put into a hot oven, that the surface may soon sear over and hold in the juices, enough of which will escape for the gravy.