meat, and keep a brisk fire-baste it frequently while roasting. There should be a little water put into the dripping pan when the meat is put down to roast. If it is a thick piece, allow fifteen minutes to each pound to roast it in-if thin, less time will be required. The tender loin, and first and second cuts off the rack, are the best as roasting pieces. The third and fourth cuts are good.

TO BROIL BEEF STEAKS.-Cut 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 constantly, 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 tender 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 according 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.

ALAMODE BEEF.-Tie up a round of beef so as to keep it in shape: make a stuffing of grated bread suet, sweet herbs, quarter of an ounce of nutmeg, a few cloves pounded, yolk of an egg. Cut holes in the beef, and put in the stuffing, leaving about half the stuffing to be made into balls. Tie the beef up in a cloth, just cover it with water, let it boil an hour and a half; then turn it, and let it boil an hour and a half more; then turn out the liquor, and put some skewers across the bottom of the pot, and ay the beef upon it, to brown; turn it that it may brown on both sides. Put a pint of claret and some allspice and cloves, into the liquor, and boil some balls made of the stuffing in it.

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 souppot or deep stewpan, 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 faggot 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 require 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 stewpan, take off the fat, and put the vegetables that are cut into the soup, the flavor of which you may heighten, by adding a table-spoonful of ketchup.

TRIPE,-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, &c.-Neat's tongue should be boiled full three hours. If it has been in salt long, it is well to soak it over night 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 full three hours; and salt beef should be boiled four hours.

VEAL.

TO ROAST a breast of veal, will require about three hours and a half. In preparing it for the spit, cover it with the caul, and skewer the sweetbread to the back. Take off the caul when the meat is nearly done. The breast, being comparatively tough and coarse, is less esteemed than the loin and fillet.

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 until 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 ROAST a fillet of veal, it should be stuffed with the following ingredients: thyme, marjoram, parsley, savoury, 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.

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

TO ROAST SWEET-BREADS.-Take four fine sweet-breads, and having trimmed them nicely, parboil them, and then lay them in a pan of cold water till they become cool. Afterwards dry them in a cloth. Put some butter in a sauce-pan, set it on hot coals, and melt and skim it. When it is quite clear, take it off. Have ready some beaten eggs in one dish, and some grated bread-crumbs in another. Skewer each sweet-bread, and fisten them on a spit. Then glaze them all over with egg, and sprinkle them with bread-crumbs. Spread on some of the clarified butter, and then another coat of crumbs. Roast them before a clear fire, at least a quarter of an hour. Have ready some nice veal gravy flavored with lemon-juice, and pour it round the sweet-breads, before you send them to table.

MUTTON AND LAMB.

In ROASTING mutton or lamb, the loin, the chine and the saddle must have the skin raised and skewered on; and, when nearly done, take off this skin, and baste and flour to froth it up. Six or seven pounds of mutton will roast in an hour and a half. Lamb one hour.

In regard to BOILING, mutton enough for a family of five or six should boil an hour and a half. A leg of lamb should boil an hour, or little more than an hour, perhaps. Put a little thickening into boiling water; strain it nicely; and put sweet butter in it for sauce. If your family like broth, throw in some clear rice when you put in the meat. The rice should be in proportion to the quantity of broth you mean to make. A large table spoonful is enough for three pints of water. Seasoned with a very little pepper and salt. Summer-savoury, or sage, rubbed

through a sieve, thrown in.

When intended for roasting, mutton should hang as long as it will keep, the hind-quarter particularly.

Mutton for boiling ought not to hang long, as it will prevent its looking of a good color.

TO HARRICO MUTTON.-Take a loin of mutton, parboil it. Make a rich gravy with part of the water the meat has been boiled in. Take carrots, turaips, onions. Lay the meat into a pan, pour the gravy over it, and then lay the vegetables. Put it into a stewpan, and set it in the oven for two hours.

MUTTON CHOPS.-Take chops or steaks from a loin of mutton, cut off the bone close to the meat, and part of the fat. Beat them to make them tender, and season them with pepper and salt. Make your gridiron hot over a bed of clear bright coals; rub the bars with suet, and lay on the chops. Turn them frequently; and if the fat that falls from them causes a blaze and smoke, remove the gridiron for a moment till it is over. When thoroughly done, put them into a warm dish, and butter them.

PORK.

Fresh pork should be cooked more than any other meat.

TO ROAST PORK.-Lay it at some distance from the fire, and flour it well. When the flour dries, wipe the pork clean with a coarse cloth; then cut the skin in rows with a sharp knife, put your meat close to the fire, and roast it as quick as possible. Baste with butter and a little dry sage. Some persons add onions finely shred.

ROASTED PIG.-A pig to roast is best from three to four weeks old. Prepare a stuffing with slices of bread and butter, sprink led well with chopped sage, and seasoned with pepper and salt, laying five or six slices one upon another, and put them into the inside of the pig; skewer it well, to prevent it from falling out, and then spit it, previously rubbing it over with sweet oil; put it down before a moderate fire, to roast for two hours, more or less, according to its size; when thoroughly done, take off the head, and split the pig straight down the back; then dish up the two halves, and splitting the head, lay half at each end of the dish, pour some good strong gravy under it, and serve hot. Some persons prefer to have the pig baked, instead of roasted; it is equally good either way.

HAMS. To boil a ham, soak it according to its age, for twelve or twenty-four hours. Put it into a large saucepan full of

cold water, and if a small one, let it simmer for two or three hours, and then boil an hour and a half. Let it stand in the liquor until perfectly cold. Then take off the skin.

The Virginia method of curing hams, (which is considered very superior,) is to dissolve two ounces of salt-petre, two teaspoonsful of saleratus, in a salt pickle, as strong as possible; for every sixteen pounds of ham, add molasses in the proportion of 1 gallon to a hogshead of water, then put in the hams and let hem remain three or four weeks. Then take them out of the Drine and smoke them with the hocks downward, to preserve the juices. They will smoke tolerably well in the course of a month; but they will be much better to remain in the smokehouse two or three months. Hams cured in this manner are well-flavored, and will keep a long time.

SOUSE.-Take pig's ears and feet, clean them thoroughly, then soak them in salt and water, for several days. Boil them tender and split them, they are then good fried. If you wish to souse them when cold, turn boiling vinegar on them, spiced with pepper-corns and mace. Cloves improve the taste, but it turns them a dark color. Add a little salt. They will keep good pickled five or six weeks. Fry them in lard.

SAUSAGES.-Chop fresh pork very fine, the lean and fat together. Then fill the skins which should be previously cleaned thoroughly. A little flour mixed in with the meat, tends to prevent the fat from running out when cooked. Sausage-meat is good, done up in small cakes and fried. In summer, when fresh pork cannot be procured, very good sausage-cakes may be made of raw beef, chopped fine with salt pork, and seasoned with pepper and sage. When sausages are fried, they should not be pricked, and they will cook nicer to have a little fat put in the frying pan with them. They should be cooked slowly. If you do not like them very fat, take them out of the pan when nearly done, and finish cooking them on a gridiron. Bologna sausages are made of equal weight each, of ham, veal, and pork, chopped very fine, seasoned high, and boiled in casings till tender, then dried.

VENISON.

TO ROAST VENISON.-Take a haunch and spit it; butter four sheets of paper and put two on the haunch; then make a paste with flour, butter, and water; roll it out half as big as the haunch, and put it over the fat part; then put the other two sheets of paper on, and tie them with pack-thread; lay it to a brisk fire, and baste it well all the time of roasting. If a large