BEEF CAKES.

Take some cold roast beef that has been under-done, and mince it
very fine. Mix with it grated bread crumbs, and a little chopped
onion and parsley. Season it with pepper and salt, and moisten it
with some beef-dripping and a little walnut or onion pickle. Some
scraped cold tongue or ham will be found an improvement. Make it
into broad flat cakes, and spread a coat of mashed potato thinly
on the top and bottom of each. Lay a small bit of butter on the
top of every cake, and set them in an oven to warm and brown.

Beef cakes are frequently a breakfast dish.

Any other cold fresh meat may be prepared in the same manner.

Cold roast beef may be cut into slices, seasoned with salt and
pepper, broiled a few minutes over a clear fire, and served up hot
with a little butter spread on them.


TO ROAST A BEEF'S HEART.

Cut open the heart, and (having removed the ventricles) soak it in
cold water to free it from the blood, Parboil it about ten
minutes. Prepare, a force-meat of grated bread crumbs, butter or
minced suet, sweet marjoram and parsley chopped fine, a little
grated lemon-peel, nutmeg, pepper, and salt to your taste, and
some yolk of egg to bind the ingredients. Stuff the heart with the