hot, garnish with scraped horse-radish, and put on a hot dish cover.
Every thing must be in readiness, for the great excellence of a beef
steak lies in having it immediately from the gridiron.

* * * * *

TO HASH BEEF.

Cut slices of raw beef, put them in a stew pan with a little water, some
catsup, a clove of garlic, pepper and salt, stew them till done, thicken
the gravy with a lump of butter rubbed into brown flour. A hash may be
made of any kind of meat that has been cooked, but it is not so good,
and it is necessary to have a gravy prepared and seasoned, and keep the
hash over the fire only a few minutes to make it hot.

* * * * *

BEEF STEAK PIE.

Cut nice steaks, and stew them till half done, put a puff paste in the
dish, lay in the steaks with a few slices of boiled ham, season the
gravy very high, pour it in the dish, put on a lid of paste and bake it.

* * * * *

BEEF A-LA-DAUBE.

Get a round of beef, lard it well, and put it in a Dutch oven; cut the
meat from a shin of beef, or any coarse piece in thin slices, put round
the sides and over the top some slices of bacon, salt, pepper, onion,