RULES FOR BAKING.

To bake meat successfully, the oven must be well ventilated, otherwise, the joint cooked in this manner will have an unpleasant flavour. The meat should be put on a trivet, which should be placed on a baking-tin. The oven must be very hot when the meat is put into it, and the heat should be kept up for the first quarter of an hour. This is to form the casing already alluded to in the directions for roasting and boiling; the heat of the oven must then be very much moderated, and the joint cooked very gradually, allowing twenty minutes for every pound, and twenty minutes over. The meat should be basted; and the gravy may be made in the same manner as in roasting.