coat of boiled potato grated finely. Have ready some slices of
cold boiled carrot, and also of beet-root. Cut them into the form
of stars or flowers, and arrange them handsomely over the top of
the meat by sticking them on the grated potato. In the centre
place a large bunch of double parsley, interspersed with flowers
cut out of raw turnips, beets, and carrots, somewhat in imitation
of white and red roses, and marygolds. Fix the flowers on wooden
skewers concealed with parsley.

Cold a-la-mode beef prepared in this manner will at a little
distance look like a large iced cake decorated with sugar flowers.

You may dress a fillet of veal according to this receipt. Of
course it will require less time to stew.


TO STEW BEEF.

Take a good piece of fresh beef. It must not be too fat. Wash it,
rub it with salt, and put it into a pot with barely sufficient
water to cover it. Set it over a slow fire, and after it has
stewed an hour, put in some potatoes pared and cut in half, and
some parsnips, scraped and split. Let them stew with the beef till
quite tender. Turn the meat several times in the pot. When all is
done, serve up the meat and vegetables together, and the gravy in
a boat, having first skimmed it.

This is a good family dish.

You may add turnips (pared and sliced) to the other vegetables.