Directions for Cookery, in its Various Branches

size. Send it to table hot. You may make a similar pie of mutton chops, or veal cutlets, or venison steaks, always leaving out the bone and fat. Many persons in making pies stew the meat slowly in a little water till about half done, and they then put it with its gravy into the paste and finish by baking. In this case add no water to the pie, as there will be already sufficient liquid If you half-stew the meat, do the potatoes with it. A-LA-MODE BEEF. Take the bone out of a round of fresh beef, and beat the meat well all over to make it tender. Chop and mix together equal quantities of sweet marjoram and sweet basil, the leaves picked from the stalks and rubbed fine. Chop also some small onions or shalots, and some parsley; the marrow from the bone of the beef; and a quarter of a pound, or more of suet. Add two penny rolls of stale bread grated; and pepper, salt, and nutmeg to your taste. Mix all these ingredients well, and bind them together with the beaten yolks of four eggs. Fill with this seasoning the place from whence you took out the bone; and rub what is left of it all over the outside of the meat. You must, of course, proportion the quantity of stuffing to the size of the round of beef. Fasten it well with skewers, and tie it round firmly with a piece of tape, so as to keep it compact and in good shape. It is best to prepare the meat the day before it is to be cooked. Cover the bottom of a stew-pan with slices of bacon. Lay the beef upon them, and cover the top of the meat with more slices of bacon. Place round it four large onions, four carrots, and four turnips, all cut in thick slices. Pour in from half a pint to a pint of water, and if convenient, add two calves' feet cut in half. Cover the pan closely, set it in an oven and let it