bone was with a piece of fat, lay it in a pan of convenient size, strew
a little suet over the top, and pour on it a pint of water, cover the
pan with a coarse crust and a thick paper over that, it will take five
hours baking; when cold take off the tape. It is a delicious relish at
twelve o'clock, or for supper, eaten with vinegar, mustard, oil, or
sallad. Skim the grease from the gravy and bottle it; it makes an
excellent seasoning for any made dish.

* * * * *

A NICE LITTLE DISH OF BEEF.

Mince cold roast beef, fat and lean, very fine, add chopped onion,
pepper, salt, and a little good gravy, fill scollop shells two parts
full, and fill them up with potatos mashed smooth with cream, put a bit
of butter on the top, and set them in an oven to brown.

* * * * *

BEEF STEAKS.

The best part of the beef for steaks, is the seventh and eighth ribs,
the fat and lean are better mixed, and it is more tender than the rump
if it be kept long enough; cut the steaks half an inch thick, beat them
a little, have fine clear coals, rub the bars of the gridiron with a
cloth dipped in lard before you put it over the coals, that none may
drip to cause a bad smell, put no salt on till you dish them, broil them
quick, turning them frequently; the dish must be very hot, some slices
of onion in it, lay in the steaks, sprinkle a little salt, and pour over
them a spoonful of water and one of mushroom catsup, both made boiling