usual time will not be sufficient, and the meat 'will be underdone.

Weigh the meat; and allow for all solid joints a quarter of an hour for every pound, and some minutes (from ten to twenty) over, according as the family like it done.

In boiling veal some choose to put in milk to make it white; but, iu general, it is preferred without, for if the water happens to be the least hard, it curdles the milk, and gives the veal a brown yellow cast, and often hangs in lumps about the piece. Oatmeal will do the same; but by dusting the veal, and putting it into the water when cold, you may prevent the foulness of the water from hanging upon it. A leg of veal of twelve pounds weight will require three hours and a half boiling the slower it boils the whiter and plumper it will be. A ham of twenty pounds will take four hours and a half, and others in proportion. A tongue, if dry, takes four hours slow boiling, after soaking; a tongue out of pickle, from two hours and a half to three hours, or more if very large; it must be judged by feeling whether it is very tender.

A leg of pork, or of lamb, takes the allowance of twenty minutes above a quarter of an hour to a pound.

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ON ROASTING.

For roasting, your fire should be regulated according to the thing to be dressed if very little or thin, then you should have a pretty brisk fire, that it may be done quickly and nicely; if a large joint, take care that a large tire is laid on to cake, and kept constantly free from ashes at the bottom: and you must observe that the fire should never be stirred more than once during the time of roasting, on which occasion the meat and spit should be removed to a greater distance.

Beef of ten pounds will take above two hours and a half; twenty pounds will take three hours and three quarters. A neck of mutton will take an hour and a half, if kept at a proper distance. A chine of pork, two hours. Observe, that in frosty weather air kinds of meat require more time in dressing. The meat should be put at a good distance from the fire, and brought gradually nearer when the inner part becomes hot, which will prevent its being scorched while yet raw. Meat should be much basted; and, when nearly done, floured to

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make it look frothed. Veal and mutton should have a little paper put over the fat to preserve it. If not fat enough to allow for basting, a little good dripping answers as well as butter.

The cook should be careful not to run the spit through the best parts; and should observe that it be well cleaned before and at the time of serving, or a black stain appears on the meat. In many joints the spit will pass into the bones, and run along them for some distance, so as not to injure the prime of the meat; and the cook should have leaden skewers to balance it with; for want of which, ignorant servants are often troubled at the time of serving. In roasting meat it is a very good way to put a little salt and water into the dripping-pan, and baste for a little while with this, before using its own fat or dripping. When dry, dust it with flour, and baste as usual. Salting meat before it is put to roast draws out the gravy: it should only be sprinkled when almost done. Time, distance, basting often, and a clear fire of a proper size for what is required, are the first articles of a good cook's attention in roasting. Old meats do not require so much dressing as young ; not that they are sooner done, but they can be eaten with the gravy more in. A piece of writing-paper should be twisted round the bone at the knuckle of a leg or shoulder of lamb, mutton, or venison, when roasted, before they are served.

The best way to keep meat hot is to take it up when done, though the company may not be come; set the dish over a pan of boiling water, put a deep cover over it so as not to touch the meat, and then throw a cloth over that. This way will not dry up the gravy.

ON BAKING.

Baking is one of the cheapest, and most convenient ways of dressing a dinner in small families; and it may truly be said, that the oven is often the only kitchen a poor man has, if he wishes to enjoy a joint of meat at home with his family. It is not intended to deny the superior excellence of roasting; but some joints when baked so nearly approach to the same when roasted, that they have been carried to the table, and eaten as such with great satisfaction.

Legs and loins of pork, legs of mutton, fillets of veal, and many other joints, will bake to great advantage if the meat be good, that is, well fed, and rather inclined to be fat; if the meat be poor, no baker can give satisfaction.

The time each article should take in baking depends much «pon the state of the oven, and the baker is considered a sufficient judge. If they are sent to him in time, he must be very neglectful, if lhey are not ready at the time they are erdered. The only thing to be observed previous to this mode of cookery is, to have the pan, or whatever vessel you send your provisions in to the oven, perfectly clean, so that the article you have so carefully prepared, may hot be injured from negJect in cleanliness.

ON BROILING AND PRYING.

Before you lay your meat on the gridiron, be careful that }our fire be very clear: the kind of cinder termed coke makes the best fire for broiling. Let your gridiron be very clean, •nd when heated by the fire, rub the bars with clean mutton suet: this will both prevent the meat from being discoloured, snd hinder it from sticking. Turn your meat quickly while broiling, and have a dish, placed on a chaffingdish of hot coals, to put your meat in as fast as it is ready, and carry it hot and covered to tabic. Observe never to baste any thing on the gridiron, because that may be the means of burning it, and making it smoky.

Be careful always to keep your frying-pan clean, and see that it is properly tinned. When you fry any sort of fish, first dry them in a cloth, and then flour them. When you wish fried things to look as well as possible, do them twice over with egg and crumbs. Bread that is not stale enough to grate quite fine will not look well. The fat you fry in must always be boiling hot the moment the meat, fish, &c. are put in, and kept so till finished: a small quantity never fries well. Butter is not so good for the purpose, as it is apt to burn and blacken fish, and make them soft. When you have fried your fish, lay them in a dish or hair sieve to drain, before you send them up to table.

BEEF.

To suit Beef red; which is extremely good to eat Jreth from the Pickle, or to hang to dry.

CHOOSE a piece of beef with as little bone as you can, (the flank is most proper,) sprinkle it, and let it drain a day; then rub it with common salt, (to which you may add a little of the coarsest sugar,) saltpetre, and bay-salt, but only a small proportion of the saltpetre, and you may add a few grains of cochineal, all in fine powder. Rub the pickle every day into the meat for a week, then only turn it in eight days it will be excellent in sixteen, drain it from the pickle; and let it be smoked at the oven-mouth when heated with wood, or send it to the baker's. A few days will smoke it.

It eats well, if boiled tender, with greens or carrots. If to be grated as Dutch, then cut a lean bit, boil it till extremely tender, and while hot put it under a press. When cold fold it in a sheet of paper, and it will keep in a dry place two or three months, ready for serving on bread and butter.

The Dutch way to salt Beef.

Take a lean piece of beef; rub it well with treacle or brown sugar, and turn it often. In three days wipe it, and salt it with common salt ami saltpetre beaten fine; rub these veil in, and turn it every day for a fortnight. Roll it tight in a coarse cloth, and press it under a large weight; hang it to dry in a wood-smoke, but turn it upside down every day. When boiled in pump water, and pressed, it will grate or cut into shivers, like Dutch beef.

Beef a-ta-mode.

Though what are called a-la-mode beef-shops swarm in the metropolis, there is not perhaps one place under that denomination in London where the real beef a-la-mode is sold. What passes under this name in England is nothing more than the coarsest pieces of beef stewed into a sort of seasoned soup, not

at all superior to those of ox-check, or leg of beef, and frequently by no means so good. The real a-la-mode beef can only be made according to the instructions given in this and the following receipt.

The most proper parts for this purpose are a small buttock, a leg of mutton piece, a clod, or part of a large bullock.

Cut into long slices some fat bacon, but quite free from yellow; let each bit be near an inch thick: dip them into vinegar, and then into a seasoning ready prepared of salt, black pepper, allspice, and a clove, all in fine powder, with parsley, chives, thyme, savory, and knotted marjoram, shred as small as possible, and well mixed. With a sharp knife make holes deep enough to let in the larding; then rub the beef over with the seasoning, and bind it up tight with tape. Set it in a welltinned pot over a fire, or rather stove: three or four onions must be fried brown, and put to the beef, with two or three carrots, one turnip, a head or two of celery, and a small quantity of water; let it simmer gently ten or twelve hours, or till extremely tender, turning the meat twice.

Put the gravy into a pan, remove the fat, keep the beef covered, then put them together, and add a glass of port wine. Take off the tape, and serve with the vegetables; or you may strain them off, and send them up cut into dice for garnish. Onions roasted, and then stewed with the gravy, are a great improvement. A tea-cupful of vinegar should be stewed with the beef.

heef a-la-mode, another way.

Take about eleven pounds of the mouse-buttock, or clod of beef, or a blade bone, or the sticking-piece, or the like weight of the breast of veal; cut it into pieces of three or four ounces each; put two or three ounces of beef drippings, and • rouple of large onions, into a large deep stew-pan; as soon as it is quite hot, flour the meat, put it into the stew-pan, keep stirring it with a wooden spoon: when it has been on about •en minutes, dredge it with flour, and keep doing so till you have stirred in as much as you think will thicken it, then cover it with boiling water, (it will take about a gallon) adding it ty degrees, and stirring it together; skim it when it boils, and then pot in one drachm of ground black pepper, two of all

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