Modern cookery for private families

of lemon-juice, and a teaspoonful of soy: in fifteen minutes it will be ready to serve. A glass and a half of port, or of white wine, will greatly improve this stew, which may likewise be flavoured with the store-sauce of page 146, or with another, which we find excellent for the purpose, made with half a pint of port wine, the same of mushroom-catsup, a quarter pint of walnut pickle, a tablespoonful of the best soy, and a dessertspoonful of cayenne-vinegar, all well shaken together and poured into a bottle containing the thin rind of a lemon and two fine mellow anchovies, of moderate size. A few delicately fried forcemeat-balls may be slipped into it after it is dished. _Obs._—The limits of our work will not permit us to devote a further space to this class of dishes, but an intelligent cook will find it easy to vary them in numberless ways. Mushrooms, celery, carrots, sweet herbs, parboiled new potatoes, green peas, rice, and currie-powder may be advantageously used for that purpose. Ox-tails, just blanched and cut into joints, will be found excellent substitutes for the beef: mutton and veal also may be dressed in the same way. The meat and vegetables can be browned before broth or water is poured to them; but though, perhaps, more savoury, the stew will then be much less delicate. Each kind of vegetable should be allowed something more than sufficient time to render it perfectly tender, but not so much as would reduce it to pulp. TO STEW SHIN OF BEEF. Wash, and set it on to stew in sufficient cold water to keep it just covered until it is done. When it boils, take off the scum and put an ounce and a quarter of salt to the gallon of water. It is usual to add a few cloves and some black pepper, slightly bruised and tied up loosely in a fold of muslin, two or more onions, a root of celery, a bunch of savoury herbs, four or five carrots, and as many turnips, either whole or sliced: if to