Modern cookery for private families

be served with the meat, the two last will require a little more than the ordinary time of boiling, but otherwise they may be simmered with the meat from the beginning. Give the beef from four to five hours’ gentle stewing; and serve it with part of its own liquor thickened and flavoured, or quite plain. An excellent dish for a family may be made by stewing the thick fleshy part of the shin or leg, in stock made of the knuckle, with a few bits of lean ham, or a slice of hung beef from which the smoked edges have been carefully pared away, and some spice, salt, and vegetables: by frying these last before they are thrown into the soup-pot the savour of the stew will be greatly heightened; and a tureen of good soup may be made of its remains, after it has been served at table. Ox-cheek, after having been soaked for four or five hours, and washed with great nicety, may be dressed like the shin; but as it has little flavour, the gravy should be strained, and quite cleared from fat, then put into a clean saucepan, and thickened as soon as it boils, with the following mixture:—three dessertspoonsful of rice-flour, nearly a wineglassful of catsup, a teaspoonsful of currie-powder, or a little powdered ginger and cayenne. When these have stewed for ten minutes, dish the head, pour the sauce over, and serve it. Shin of beef, 4 to 5 hours. Ox-cheek, 2 to 3 hours. FRENCH BEEF À LA MODE. (_A common Receipt._) Take seven or eight pounds of a rump of beef (or of any other tender joint), free from bone, and skewer it firmly into a good shape. Put two ounces of butter into a thick saucepan or stewpan, and when it boils stir to it a tablespoonful of flour; keep these well shaken over a gentle fire until they are of a fine amber colour; then lay in the beef, and brown it on both sides, taking care that it shall not stick to the pan. Pour to it by