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. All rough bits should have been trimmed off, and a joint of eight or ten pounds rubbed with a tablespoonful of salt. Dredge thickly with flour, and let it brown on the meat before basting it, which must be done as often as once in fifteen minutes. Pepper lightly. If the water in the pan dries away, add enough to have a pint for gravy in the end. Dredge with flour at least twice, as this makes a crisp and relishable outer crust. Take up the meat, when done, on a hot platter. Make the gravy in the roasting-pan, by setting it on top of the stove, and first scraping up all the browning from the corners and bottom. If there is much fat, pour it carefully off. If the dredging has been well managed while roasting, the gravy will be thick enough. If not, stir a teaspoonful of browned flour smooth in cold water, and add. Should the gravy be too light, color with a teaspoonful of caramel, and taste to see that the seasoning is right. _Mutton_ requires fifteen minutes to the pound, unless preferred rare, in which case ten will be sufficient. If a tin kitchen is used, fifteen minutes for beef, and twenty for mutton, will be needed. STUFFED LEG OF MUTTON. Have the butcher take out the first joint in a leg of mutton; or it can be done at home by using a very sharp, narrow-bladed knife, and holding it close to the bone. Rub in a tablespoonful of salt, and then fill with a dressing made as follows: One pint of fine bread or cracker crumbs, in which have been mixed dry one even tablespoonful of salt and one of summer savory or thyme, and one teaspoonful of pepper. Chop one onion very fine, and add to it, with one egg well beaten. Melt a piece of butter the size of an egg in a cup of hot water, and pour on the crumbs. If not enough to thoroughly moisten them, add a little more. Either fasten with a skewer, or sew up, and roast as in previous directions. Skim all the fat from the gravy, as the flavor of mutton-fat is never pleasant. A tablespoonful of currant jelly may be put into the gravy-tureen, and the gravy strained upon it. The meat must be basted, and dredged with flour, as carefully as beef. Both the shoulder and saddle are roasted in the same way, but without stuffing; and the leg may be also, though used to more advantage with one. Lamb requires less time; a leg weighing six pounds needing but one hour, or an hour and a quarter if roasted before an open fire. ROAST VEAL.