EOAST SIRLOIN OF BEEF

ROAST SIRLOIN OF BEEF. — Take a piece of sirloin, compris- ing the best part of the fillet ; saw off the chine bone; flatten the flap and tie it under to the fillet ; trim the joint : tie a laver of suet over the fillet and cover the sirloin with buttered paper ; tie it up, and put it on the spit, to roast before an even fire ; ten minutes before the meat is done take off the paper and sprinkle the joint with salt.

RIBS OF BEEF A LA MODE. — Trim and prepare three short ribs of beef by inserting in the round, fleshy part long, square slices of bacon seasoned with spice and herbs; and braize them with their trimmings and carrot, celery, garnished bou- quet and parsley, thyme and bay-leaf, salt, an onion stuck with a dozen cloves, and enough stock or water to cover the beef. Set the beef to boil very gently over a slow fire, with live embers on the lid of the braizing-pan ; and when it has stewed in this manner for about four hours, take it up and trim it neatly without waste, and place it on its dish in the hot closet. Next free the stock from grease, strain and clarify it, and having boiled it down to the consistency of half glaze, it may be sauced with tomato or piquaute sauce.

"ROAST LEG OF MUTTON.

KOAST LEO OF Mi TTON. — Tak. u six pound log of mut- ton ; saw on" the shank lionc one and a half inches below the knuckle: put it on the spit to roast before an even lire for an hour and a half; put two gills of broth in the dripping-pan and baste well during cooking: sprinkle with two pinches of salt live minutes before taken from the lire.

AN luisir STKW. — Take tiro pounds of small mutton cutlets, •with or without fat, according to the taste of the persons to \\hom the stew is to be served ; take aUo /our pounds of good, potatoes, weighed after they are pared; slice them thick, and put a portion of them in a flat layer into a large, thick sauce- pan or stew-pan; season the mutton well with pepper (half an ounce) and place some of it on the potatoes; rover it •with another layer, and proceed in the same manner with all, reserving plenty of the vegetable fur the top: pour in three- quarters of a pint of cold water, and add, when the stew be- gins to boil, tin iniin; of salt; let it simmer gently for t \\ o hour--, and serve it very hot. When the addition cf onion is liked, strew some minced over the potatoes. Quantity needed: mutton cutlets, two pounds; potatoo, four pounds ; pepper, half an ounce; salt, one ounce; water three-quarters of a pint ; two hours.

For a real Irish stew the potatoes should be boiled to a mash; an additional quarter of an hour may be necessary for the full quantity here, but for half of it two hours are suffi- cient.

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Or you may broil it instead of frying it, after it has been par- boiled.

BOILED CORNED BEEF. — Put on the meat in cold water ; allow one quart of water to every pound of meat. The slower it boils the better it will be. For every pound of meat let it boil fifteen minutes; thus, a piece of beef weighing twelve pounds should boil three hours. If the beef is to be eaten cold — as soon as it is taken out of the pot immerse it in cold water for a short time, in order to retain the juices.

Tongues are boiled hi the same manner.

To BROIL BEEF STEAKS. — Gut the steaks off a rump or ribs of a fore-quarter ; beat them well with a rolling-pin. Have the gridiron perfectly clean and heated over a clear quick fire ; lay on the steaks, and, with meat-tongs, keep turning them con- stantly, till they are done enough; throw a little salt over them a little before taking them off the fire. Serve them as hot as possible, plain, or with a made gravy and sliced onion, or rub a bit of butter upon the steaks the moment of serving. The ten- der-loin is the best piece for broiling.

BEEF STEAK PIE. — Take some fine rump steaks, beat them with a rolling-pin, then season them with pepper and salt ac- cording to taste. Make a good crust, lay in your steaks, fill your dish, then pour in as much water as will half fill the dish. Put on the crust, and bake it well.

BOUILLI. — The best parts for this purpose are the leg or shin, or a piece of the middle of a brisket of beef, of about seven or eight pounds weight ; lay it on a fish drainer, or when you take it up, put a slice under it, which will enable you to place it on the dish entire ; put it into a soup-pot or deep stew-pan, with cold water enough to cover it, and a quart over, set it on a quick fire to get the scum up, which remove as it rises; then put in two carrots, two turnips, two leeks, or two large onions, two heads of celery, two or three cloves, and a fnggot of parsley and sweet herbs ; set the pot by the side of the fire to simmer very gently, till the meat is just tender enough to eat ; this will re- quire about four or five hours.

Put a large carrot, a turnip, a large onion, and a head or two of celery, into the soup, whole. — take them out as soon as they are done enough, lay them on a dish till they are cold, then cut them into small squares: — when the beef is done take it out carefully, — strain the soup through a hair sieve into a clean stew-pan, take off the fat, and put :h<> vegetables that are cut

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Into the soup, the flavor of which you may heighten, by adding a table-spoonful of ketchup.

TEIPB — After being scoured, should be soaked in salt and water seven or eight days, changing the water every other day. Then boil it till tender, which will take eight or ten hours. It is then fit for broiling, frying, or pickling. It is pickled in the same manner as souse.

TONGUE, &o. — Neat's tongue should be boiled full three hours. If it has been in salt long, it is well to soak it overnight in cold water. Put it to boil when the water is cold. If you boil it in a small pot, it is well to change the water, when it has boiled an hour and a half; the, fresh water should boil before the half-cooked tongue is put in again. It is nicer for being kept in a cool place a day or two after being boiled. Nearly the same rules apply to salt beef. A six-pound piece of corned beef should boil foil three hours ; and salt beef should be boiled four hours.

BEEF PEESSED. — Salt a piece of brisket (thin part of the flank) or the tops of the ribs, with salt and saltpetre, five days, then boil it gently till extremely tender ; put it under a great weight, or in a cheese-press, till perfectly cold. It eats excel- lently cold, and for sandwiches.

BEEP HASHED. — Take three or four onions, chop them very fine, and put them into a stew-pan, with a piece of butter and a little flour; stir it over the fire till nearly done and well browned; then moisten them with a little stock and half a glass of wine, adding some salt and coarse pepper ; let them stew till they are thoroughly done, and very little sauce re- mains; then put in the cold beef, minced small, and let the whole simmer till it has taken the flavor of the onion. When you serve, add a spoonful of mustard and a little vinegar.

BEEF TO SALT FOR IMMEDIATE USE. — Salt a round of beef, moderately upon the tops and sides, put it upon sticks, or the tongs of a cheese-tub, over a tub of cold water, and the salt will be drawn through it, so that it will be fit for boiling next day.

ANOTHEB METHOD is — To rub for half an hour into any piece of beef a good quantity of salt, and let it lie for three or four days without touching it, when it may be used.

VEAL.— CALF'S HEAD AND FEET.

The pieces of veal used for roasting are : the neck, loin, and chump end of the loin ; never buy any but very white veal, with clear, transparent fat. Avoid lean veal of a reddish tint, and the kidney of which is surrounded by red-looking fat.

ROAST LOIN OP VEAL. — It is not usual to stuff a loin of veal, but we greatly recommend the practice, as an infinite improvement to the joint. Make some forcemeat and insert it between the skin and the flesh just over the ends of the bones. Skewer down the flap, place the joint at a mod- erate distance from a sound fire, keep it constantly basted, and be especially careful not to allow the kidney fat to burn ; to prevent this, and to ensure the good appearance of the joint, a buttered paper is often fastened round the loin, and removed about half an hour before it is taken from the fire. Serve cgg-snuce and brown gravy with roast loin or breast of veal.

Separate the skin from the flank with a sharp knife, quite from the end to the place where the forcemeat is to be put, and then skewer the whole very securely. When the veal is not

papered dredge it well with flour soon after it is laid to the fire. Time from two to two and one-half hours.

Some fruits arc of the highest value as articles of food, whilst others are genei ally regarded as articles of luxury. The coolm^s <>f succulent fruits renders them peculiarly irrateful in warm climates, and an- always welcome and refreshing as a dessert.

GENUINE SCOTCH MAIIMALADF,. — Take some bitter oranges,

and double their weight of sugar ; cut the rind of the fruit into quarters and peel it. off. Cut the chips as thin as possi- ble, removing the seeds, which may be steeped in part of the \vater that is to make the marmalade, and which must be in the proportion of a quart to a pound of fruit. Put the chips and pulp into a deep earthen dish, and pour the water boiling over them ; let them remain for twelve' or fourteen hours, and then turn the whole into the preserving pan, and - boil it until the chips are perfectly tender. When they are so, add by degrees the sugar and boil it. The water in which the seeds have been steeped should be poured into a hair-sieve, and the seeds well worked in it; a strong, clear jelly will be obtained by this means, which must be washed off them by p:>uring their own liquor through the sieve in small portions over them. This must be added to the fruit when it is iirst set on the fire.

BEEF MINCED. — Take some cold roasted fillet of beef, cut ont all the fat and suet, then chop the meat as tine as possible, and put it into a reduced Spanish sauce made boiling hot; when ready to serve, add a bit of butter to it. Serve your mince with soft boiled eggs round it, or with pieces of toasted bread .

VEAL. — The fillet is the favorite joint, but when merely roasted, the meat is close, heavy, and not very desirable. Take out the bone and fill the orifice with fat or stuffing; stuff it also well under the skin, with bread, sage, chopped onions, and parsley. Serve it up with melted butter and send a lemon to table.

The breast is frequently roasted, but is not suited to the spit.

Veal should BOIL about an hour, if a neck-piece; if the meat comes from a thicker, more solid part, it should boil longer. Both mutton and veal are better for being boiled with a small piece of salt pork. Veal broth is very good.

VEAL CUTLETS. — A very nice way to cook cutlets is to make a batter with half a pint of milk, an egg beaten to a froth, and flour enough to render it thick. When the veal is fried brown, dip it into the batter, then put it back into the fat, and fry it un- til brown again. If you have any batter left, it is nice dropped by the large spoonful into the fat, and fried till brown, then laid over the veal. Thicken the gravy and turn it over the whole. It takes about an hour to cook this dish. If. the meat is tough, it will be better to stew it half an hour before frying it.

To EOAST a fillet of veal, it should be stuffed with the follow ing ingredients : — thyme, marjoram, parsley, savory, finely minced lemon-peel, mace, pepper, nutmeg, with bread-crumbs; to which add two eggs, and four ounces of marrow-suet : lay this stuffing in the udder, and, if any remain, in such holes as you think proper made in the fleshy part. Serve with melted butter, and garnish with the lemon-peel sliced.

PLAIN VEAL PIE. — Take the best end of a neck of veal, cut it in pieces, season it with pepper and salt, and stew in just enough water to cover it. When it is nearly done make a rich gravy with some butter rolled in flour, added to the water it was stewed in.

Line the sides of a deep pie-dish with paste, put in the meat and pour in the gravy, roll out a sheet of paste and cover the top ; cut an opening in the centre of the top, about three inches long, and another to cross it at right angles : turn back the four

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corners, and ornament with bars of paste twisted and laid over. Set it in the oven, and when the crust is done send it to the table in the dish it was baked in.

VEAL BREAST, WITH GEEEN PEAS. — Make a quart of gravy with the scrag end; strain it; cut the rest of the veal into small pieces of nearly an equal size ; put it into a stew-pan with the gravy, some pepper, salt, mace, half an ounce of butter, and a quart of green peas. Cover the pan closely, and let it stew nearly two hours; then put in a lettuce cut small, and let it stew half an hour longer. A little before serving, add half an ounce of browned butter, mixed with a little flour.

VEAL PATTIES. — Mince some under-done veal with a little parsley, one or two sage leaves, a very little onion ; sea-on with grated lemon-peel, nutmeg, pepper, and salt ; add some grated lean ham or tongue, moisten it with some good gravy, heat >t up, and put it into the patties.

To ROAST SWEET-P> BEADS. — Sweet-breads should be soaked in warm water, and then blanched by being thrown into boil- ing water, boiled for a few minutes, and then put into cold wa- ter. They may then be larded and roasted, or fried, and after- wards stewed in butter with crumbs of bread. Sweet-breads may also be larded and braised, and being of themselves rather insipid, they will be improved by a relishing sauce and by a large quantity of herbs in the braise. Skins of lemon put upon the sweet-breads while braising will heighten the flavor, and Keep them white ; which is very desirable when sent to table with white sauce. The usual sauce with which they are served is butter and mushroom ketchup. They may be roasted in a Dutch oven.