Directions for Cookery, in its Various Branches

bake for at least six hours; or seven or eight, according to the size. When it is thoroughly done, take out the beef and lay it on a dish with the vegetables round it. Remove the bacon and calves' feet, and (having skimmed the fat from the gravy carefully) strain it into a small sauce-pan; set it on hot coals, and stir into it a tea-cupful of port wine, and the same quantity of pickled mushrooms. Let it just come to a boil, and then send it to table in a sauce-tureen. If the beef is to be eaten cold, you may ornament it as follows:-- Glaze it all over with beaten white of egg. Then cover it with a 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 à-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