TO STEW BEEF STEAKS.

TAKE rump steaks cut thick; give them a browning in a stew-pan with some butter, and a little water. Add a few spoonfuls of more water, an onion sliced, two or three anchovies, with pepper and salt. Cover up close, and stew the steaks over a slow fire for the space of an hour, or till they are sufficiently done. When stewed completely tender, add a glassful of port wine, a few oysters, some catchup, and a little anchovy liquor. Serve up hot.

OBS,

THIS dish contains a large quantity of gout; but if the present enjoyment be the only thing held in view, its bad effects may in a great measure be taken off by a dinner of mutton broth, or soup maigre, on the following day. This is a kind of sinning and repentance; but not much to be reproved, if regularly attended to. This practice is more justifiable than the present attempt to destroy the gout by rum or brandy,

smuggled in large quantities, into the constitution, under the disguise of a medicine.

TO STEW BEEF STEAKS.

TAKE three or four beef steaks cut thick, and season them with pepper, salt, and onion shred fine. Lay them in a stew-pan with some slices of bacon, under and over them, together with a piece of butter. Stew over a slow fire for the space of a quarter of an hour, after which put to them a pint of brown gravy, a few pickled mushrooms, a cucumber, a few morels, and two spoonfuls of port wine. Stew till the steaks are become sufficiently tender; then take out the bacon, and skim off the fat, after which thicken the gravy with butter rolled in flour, and serve up with bread sippets.

OBS.

THIS is a good savoury dish, but it is not calculated for gouty habits.

TO ROAST A CALF'S HEAD.

TAKE the bones out of a calf's head, and wipe the meat very dry. Make a seasoning with a little beaten mace, pepper, and salt. Chop some fat bacon very small, and add to it some grated bread. Strew this over the head; then roll it up, and skewer it with some snfall skewers. Tye up the head and roast it, basting it with butter, or drippings.

OBS.

THIS is a dish of moderate expense, and may supply the place of a more expensive one.

A STEWED FILLET OF VEAL.

TAKE a flat fillet of veal. Lard it with thick pieces of bacon, and season with cloves, mace, salt, and pepper. Skewer the fillet as close as possible, and having covered the stew-pan with slices of fat and lean bacon, put in the veal. Set it on a charcoal fire, and keeping the pan close

covered, let the meat fry till it become of a good brown colour, to obtain which it must be often turned. Then put in a pint of water, and some veal gravy, with two or three blades of mace. If a large fillet, it will require two hours for stewing. When enough, strain off and get the sauce as free from fat as possible. Thicken with the yolk of an egg, beat up with a little flour and water. up with force-meat balls.

OBS.

Serve

To make the directions for preparing this dish more perfect, the quantities of seasoning should be mentioned; but I find that it is impossible to conduct the business of the kitchen, with pharmaceutic precision. We therefore must, in most cases, submit our palates to the judgment of the cook.

TAKE of macaroni a quarter of a pound. Boil it in milk and water till it become tender; then strain; and when put into a sauce-pan, add to it

two large spoonfuls of grated Parmesan cheese, and the same quantity of cream, a small piece of butter, salt and pepper to the taste. Boil all together for about five minutes. When put into the dish, cover the macaroni with grated cheese, and brown it with a salamander.

OBS.

THE cheese, known by the name of "Trent Bank," as before observed, may be made to supply the place of Parmesan.

A GOOD MESS FOR A WEAK, OR CONSUMPTIVE

PERSON.

TAKE any quantity of veal cut into slices. Put the meat into an earthen pot with plenty of sliced turnips. Cover the vessel, and let it stand up to the brim in boiling water. Add a small portion of salt. When sufficiently done, serve it up. No water is required, as the turnips arc sufficiently succulent for the purpose of tendering the meat, and extracting the juices from it.