hough

of beef, and an ox-foot or any scraps of veal, twelve hours, then strain it, put back the bones and meat, cover with boiling water, let them, boil slowly for two hours, strain, and when cold skim very clean. Put it into a sauce-pan, set it upon the fire and let it boil slowly, without a cover, till reduced to a small quantity. You^uust When attend to it lest it should boil over or burn. with your thumb and finger, and if it cause them to stick together it is ready. Put it into jelly-pots. When ou are to use it, set the jelly-pot in warm water, till it ecomes liquid have a brush, and glaze hams, tongues, fowls, To stewed Make beef,; Glaze cutlets, (Another sweetbreads, Way).— etc. ake two large ox-houghs weighing about twenty pounds each, and two feet, cut them in pieces, and put on in a large pot, cover with cold water, add a little salt and cayenne, and skim very carefully as it comes to the boil. Let it boil slowly for twenty-four hours, then strain through a hair sieve into an earthen jar. Return the meat and bones to the pot, cover with boiling water, let it boil 4 four hours, ana strain into a separate jar. When both are cold, skim carefully, and put them together into a pan, taking fare to keep back the sediment. In the E et it boil till it becomes sufficiently strong. When it is off the boil, pour it into weasands, and hang up in a dry place. ribs of beef according to the quantity required, and saw off a piece of the chine-bone, so as to flatten it for dishing. Mix two ounces of salt with one and a half of brown sugar, rub it well into the beef, and let it stand for two days. Brown three or four ounces of butter in an oval stew-pan, put in the beef and brown it nicely all over, being careful not to let it bum. When it is well browned add about a pint of stock, or more if nece ary, one tablespoonful of vinegar, the same of ketchup, and a little pepper. Cover closely, and simmer slowly for an hour and a half, then take out the beef, skim off the fat, and thicken with com flour. Return the beef to the pan along with half a pound of sultana raisins, and balls of carrot and turnip previously scooped out, and cooked separately in water with a pinch of brown sugar. Let it simmer slowly for nearly an hour. Have a dozen small onions peeled, and add them half an hour before dishing, or long enough to cook them thoroughly without breaking. Serve with the sauce poured over the meat, and the vegetables neatly arranged around it. the fat from a fillet, trim it neatly, and bind it round with cord or tape to keep it firm. Put a few slices of Wilts hire bacon in the bottom of a pan just large enough to hold the fillet, then place it in, and surround it with one carrot sliced, two onions sliced, one bunch of parsley, one small head of celery cut in short lengths, two bay leaves, a few sprigs of thyme, a little whole black pepper, and a blade of mace. Have some second stock boiling, pour it in round the fillet till it reaches the bottom of it (not higher), cover with buttered paper, put on the lid, which must be very close-fitting, and ing let it frequently it simmer for with rather its own more gravy. than two A hours, short bast time before dishing, strain off the gravy into a clean saucepan, put it on and boil rapidly till reduced to a half glaze meanwhile, have the fillet in the oven to brown it a little,; basting m 1 it several times with the gravy from the sauce-pan, order to give it a bright glo y appearance. When ready place it on the aish on which tables it is to in be groups served, round arrange it, and a garnish pour the of prepared boiling reduced vegeof of gravy not the over under it. part The of fillet the spoken sirloin, ot which in this cannot recipe be is mutton bought separate from that joint in this country, but the the under part of the heuck-bonc, and which generally of weighs about four pounds as it comes from the butcher, to and is called by them fillet steak. 1 here are many half varieties of garnish, such as stuffed tomatoes, fried two balls of potatoes, mushrooms, croquettes of potatoes, white as well as all sorts of vegetables, with which to serve this dish. If liked, a pint of wine may bo poured over ought it To when Cook put into Tripe.—Have the braising-pan. the tnpe well cleaned a and soaked in water for some time cut it into small bind pieces, and put it into a pot, with a; marrow bone in and SAUCE) the bottom, or two pounds of hough of beef, along with as much water as will cover it, but no salt, and let it them boil slowly for six hours. If wanted to keep for some it days, dish into a number 'of dishes. If wanted with a off brown sauce, brown butter and Hour, with some onions, over then add the tripe, stew for half an hour, and season with salt. If wanted white, mix a tablespoonful of the flour with a teacupful of cream, or knead a little butter sprinkle and flour together, and di olve in milk and add to the bind tripe. fresh Boiled Pickled Tongue.—Put the tongue on it, in hot water, and, after coming to the boil, let it boil will gently from two and a half to three hours, according to ready. the weight, then take it out, peel off the skin, and fasten paper, into shape with cord. If to be served hot, keep it in with the water by the side of the fire till wanted if cold, a little then allow it to stand in the water, taking it away; from over the fire, till cold, after which take it out and put it aside for a few hours to firm. Trim the root neatly saddle away, coat it with meat glaze, garnish with parsley, and the put a frill of white paper round the root part. If wanted the to look like a small round, it must be rolled while hot, before just after skinning, with the point in the centre, then take corded and put between two dishes, with a weight on until the top to pre it. When wanted, trim and glaze it, glaze then put a frilling of white paper all round it, beginning sauce-tureen. at the bottom and pa ing it round till the top is reached, and garnish with parsley. Dried or smoked tongue a saddle, m will require to be soaked cold water for twelve hours, rump, and boiled from four to six hours. As tongues vary of much both in tenderne and weight, it is not easy bone, to determine the exact time for boiling, but if, after reyou moving the skin, they feel hard and tough, they ought pepper to To be returned Steam to a the Ham.—Have pot and boiled a little longer. it a pan large enough each to hold the ham, with an inch of boiling water in the and bottom, put a ring about two inches deep in the middle, currant Mock over it place the ham, put on the cover, and let it steam from four to five hours, according to weight, all keeping up the measure of boiling '.water by adding and more if required. When ready take off the skin, ana black when cold, trim, glaze, and garnish. port days. of and MUTTON. Take cover Roast Gigot of Mutton.—Have the mutton it, hours cut in the form of a bacon ham cut about three inches quick off the point of the shank if to; roast upon a spit, two glaze hours oven, about and a two half hours, will do basting; before it a frequently. clear fire; if Before in the a sauce-tureen, Boned dishing, melt a litde butter, dust the roast with flour, mutton baste it with the butter, and when it froths up, dish it Make and put a frill of paper round the shank. Have a little bread gravy in a small stew-pan, a little salt, a tablespoonful fine, of vinegar, and when it boils, pour it over the mutton. cayenne, Serve To with Roast melted a Fore-Quarter red-currant jelly in of a sauce-tureen. Mutton.— neck Have tie a fore-ciuarter of mutton, take out the rib-bones boil first, then the breast, split up and take out the shoulder and blade, then the shank to the first joint, sprinkle with Haricot pepper and salt, roll up neatly, and cord. Roast from into two and a half to three hours, basting it well. This the also makes a very good dish by boning in the same out way, and laying in salt for three days, then cord it, into and boil for two hours and a half. Serve with a little and