Modern cookery for private families

quart of cold broth or water, and one large onion sliced. When these begin to boil, add a teaspoonful of salt, and a third as much of pepper, and let them simmer gently for an hour and a half. Have ready some young white cabbages, parboiled; press the water well from them, lay them in with the beef, and let the whole stew for another hour. More onions, and a seasoning of mixed spices, or a few bits of lean bacon, or of ham, can be added to this stew when a higher flavour is desired; but it is very good without. Beef, 2-1/2 lbs.; water, or broth, 1-3/4 pint; onion, 1; salt, 1 teaspoonful; third as much pepper: 1-1/2 hour. Parboiled cabbages, 3 or 4: 1 hour. WELSH STEW. Take the same proportions of beef, and of broth or water, as for the German Stew. When they have simmered gently for an hour, add the white part of from twenty to thirty leeks, or two dozens of button onions, and five or six young mild turnips, cut in slices, a small lump of white sugar, nearly half a teaspoonful of white pepper and more than twice as much salt. Stew the whole softly from an hour and a quarter to an hour and a half, after the vegetables are added. Beef and water as above: 1 hour. Leeks, 20 to 30: or small onions, 24; young turnips, 6; small lump of sugar; white pepper, nearly 1/2 teaspoonful; salt, twice as much: 1-1/4 to 1-1/2 hour. A GOOD ENGLISH STEW. On three pounds of tender rump of beef, freed from skin and fat, and cut down into about two-inch squares, pour rather more than a quart of cold broth or gravy. When it boils add salt if required, and a little cayenne, and keep it just simmering for a couple of hours; then put to it the grated rind of a large lemon, or of two small ones, and half an hour after, stir to it a tablespoonful of rice-flour, smoothly mixed with a wineglassful of mushroom catsup, a dessertspoonful