pounds of loin of old mutton, and set in steaks on a gridiron for a few minutes just to brown one side e; put them into a saucepan with a quart of water, cover quite close for an hour, and simmer it gently; then uncover it, and stew till the gravy is reduced to a pint. Season with salt only. Currant-jelly sauce must be served in a boat.

Formerly pap-sauce was eaten with venison : which as some still like it, it may be necessary to direct. Grate white bread, and boil it with port wine, water and a large stick of cinnamon, when quite smooth take out the cinnamon, and add sugar. Claret may be used for it.

Make the jelly-sauce thus. Beat some currantjelly and a spoonful or two of port wine, and set it over the fire till melted. Where jelly runs short put more wine and a few lumps of sugar, to the jelly, and melt as above. Serve with French beans.

Haunch, Neck, and Shoulder of Venison. Roast with paste as above, and the same sauce.

To stew a Shoulder of Mutton.

Let the meat hang till you judge proper to dress it, then take out the bone, beat the meat with a rolling-pin, lay some slices of mutton fat, that have lain a few hours in a little port wine, among it, sprinkle a little pepper and alspice over it in fine powder, roll it up tight, and tie it. Set in a stew-pan

that will only just hold it, with some mutton or beef gravy not strong, half a pint of port wine, and some pepper and alspice. Simmer it close covered, and as slow as you can, for three or four hours. When quite tender, take off the tape, set the meat on a dish, and strain the gravy over it. Serve with currant-jelly sauce.

The

This is the best way to dress this joint, unless it is very fat, and then it should be roasted. bone should be stewed with it.

Breast of Venison.

Do it as the shoulder, or make it into a small pastry.

Hashed Venison

Should be warmed with its own gravy, or some without seasoning, as before; and only warmed through, not boiled. If there is no fat left, cut some slices of mutton fat, set it on the fire with a little port wine and sugar, simmer till dry; then put to the hash, and it will eat as well as the fat of the venison.

For Venison Pastry, look under the head Pastry; as likewise an excellent imitation.

Beef a-la-mode.

Choose a piece of thick flank of a fine heifer or ox-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, alspice, and a clove, all in a fine powder, with parsley, chives, thyme, savoury, and knotted marjorum, 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 well tinned 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

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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 vegetable: 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.

A fricandeau of Beef.

Take a nice bit of lean beef; lard it with bacon seasoned with pepper, salt, cloves, mace, and alspice. Put it into a stew-pan with a pint of broth, a glass of white wine, a bundle of parsley, all sorts of sweet herbs, a clove of garlic, a shallot or two, four cloves, pepper and salt. When the meat is become tender, cover it close, skim the sauce well, and strain it; set it on the fire, and let it boil till it is reduced to a glaze. Glaze the larded side with this, and serve the meat on sorrel-sauce.

To stew a rump of Beef.

Wash it well, and season it high with pepper, Cayenne, salt, alspice, three cloves, and a blade of mace, all in fine powder. Bind it up tight, and lay it into a pot that will just hold it. Fry three large onions sliced, and put them to it, with three carrots, two turnips, a shallot, four cloves, a blade of mace, and some celery. Cover the meat with good beefbroth, or weak gravy. Siminer it as gently as possible for several hours, till quite tender. Clear of the fat; and add to the gravy half a pint of port wine, a glass of vinegar, and a large spoon of catsup. Simmer half an hour, and serve in a deep dish.— Half a pint of table-beer may be added. The herbs to be used should be burnet, tarragon, parsley.

thyme, basil, savoury, marjorum, pennyroyal, knotted marjorum, and some chives, if you can get them, but observe to proportion the quantities to the pungency of the several sorts-let there be a good handful altogether.

Garnish with carrots, turnips, or truffles and morels, or pickles of different colours, cut small, and laid in little heaps separate: chopped parsley, chives, beet-root, &c. If, when done, the gravy is too much to fill the dish, take only a part to season for serving, but the less water the better and to increase the richness, add a few beef bones and shanks of mutton in stewing. A spoonful or two of made mustard is a great improvement to the gravy. To stew a Brisket of Beef.

Put the part that has the hard fat into a stew-pot with a small quantity of water; let it boil up, and skim it thoroughly; then add carrots, turnips, onions, celery, and a few pepper-corns. Stew it extremely tender; then take out the flat bones, and remove all the fat from the soup. Either serve that and the meat in a tureen, or the soup alone, and the meat on a dish, garnished with some vegetables. The following sauce is much admired served with the beef:-Take half a pint of the soup, and mix it with a spoonful of catsup, a glass of port wine, a tea-spoonful of made mustard, a little flour, a bit of butter and salt; boil altogether a few minutes, then pour it round the meat. Chop capers, walnuts, red cabbage, pickled cucumbers, and chives or parsley, small, but in several heaps over it.

To press Beef.

Salt a bit of brisket, thin part of the flank, or the tops of the ribs, with salt and saltpetre five days

inen boil it gently till extremely tender; put it un der a great weight, or in a cheese-press, till perfectly cold. It eats excellently cold, and for sandwiches.

To make hunter's Beef.

To a round of beef that weighs twenty-five pounds, take three ounces of saltpetre, three ounces, of the coarsest sugar, an ounce of cloves, a nutmeg, half an ounce of alspice, add three handfuls of common salt, all in the finest powder.

The beef should hang two or three days; then rub the above well into it, and turn and rub it every day for two or three weeks. The bone must be taken out at first. When to be dressed, dip it into cold water, to take off the loose spice, bind it up tight with tape, and put it into a pan with a tea-cupful of water at the bottom, cover the top of the meat with shred suet, and the pan with a brown crust and paper, and bake it five or six hours.When cold take off the paste and tape.

The gravy is very fine; and a little of it adds greatly to the flavour of any hash, soup, &c.—Both the gravy and the beef will keep some time.

An excellent mode of dressing Beef.

Hang three ribs three or four days; take out the bones from the whole length, sprinkle it with salt, roll the meat tight, and roast it. Nothing can look nicer. The above done with spices, &c. and baked as hunters' beef, is excellent.

To collar Beef.

Choose the thin end of the flank of fine mellow beef, but not too fat; lay it into a dish with salt and saltpetre, turn and rub it every day for a week, and keep it cool. Then take out every bone and gristle,