Another main courser-generally simple and conservative recipes dealing with meat, poultry and fish and assorted sauces, gravies, soup, with a section on eggs. All fairly sensible and efficiently presented, although a highly questionable and experimental method of cooking roast beef (one hour in the morning at 500Â° and 45 minutes at dinnertime at 350Â° for any weight) may bring the Riot Act to local butchers. We are pleased to see that chicken is prepared with lemon juice before roasting and that duck is pricked, but we cannot go along with a general direction for cooking spaghetti-eight minutes. Assorted grades, or one man's meat. . . .