on removing the covers, and if it be judiciously _ordered_, will have a
double relish. Profusion is not elegance--a dinner justly calculated for
the company, and consisting for the greater part of small articles,
correctly prepared, and neatly served up, will make a much more pleasing
appearance to the sight, and give a far greater gratification to the
appetite, than a table loaded with food, and from the multiplicity of
dishes, unavoidably neglected in the preparation, and served up cold.

There should always be a supply of brown flour kept in readiness to
thicken brown gravies, which must be prepared in the following manner:
put a pint of flour in a Dutch oven, with some coals under it; keep
constantly stirring it until it is uniformly of a dark brown, but none
of it burnt, which would look like dirt in the gravy. All kitchens
should be provided with a saw for trimming meat, and also with larding
needles.

* * * * *

BEEF A-LA-MODE.

Take the bone from a round of beef, fill the space with a forcemeat made
of the crumbs of a stale loaf, four ounces of marrow, two heads of
garlic chopped with thyme and parsley, some nutmeg, cloves, pepper and
salt, mix it to a paste with the yelks of four eggs beaten, stuff the
lean part of the round with it, and make balls of the remainder; sew a
fillet of strong linen wide enough to keep it round and compact, put it
in a vessel just sufficiently large to hold it, add a pint of red wine,
cover it with sheets of tin or iron, set it in a brick oven properly
heated, and bake it three hours; when done, skim the fat from the gravy,
thicken it with brown flour, add some mushroom and walnut catsup, and