The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

into a large deep stewpan; as soon as it is quite hot, flour the meat, put it into the stewpan, and keep stirring it with a wooden spoon. When it has been on about ten minutes, dredge it with flour, and keep doing so till you have stirred in as much as will thicken it. Then cover it with about a gallon of boiling water, adding it by degrees, and stirring it together. Skim it when it boils, and then put in a dram of ground black pepper, and two drams of allspice. Set the pan by the side of the fire, or at a distance over it, and let it stew very slowly for about three hours. When the meat is sufficiently tender, put it into a tureen, and send it to table with a nice sallad. ALE, allowing eight bushels of malt to the hogshead, should be brewed in the beginning of March. Pour on at once the whole quantity of hot water, not boiling, and let it infuse three hours close covered. Mash it in the first half hour, and let it stand the remainder of the time. Run it on the hops, half a pound to the bushel, previously infused in water, and boil them with the wort two hours. Cool a pailful after it has boiled, add to it two quarts of yeast, which will prepare it for putting to the rest when ready, the same night or the next day. When tunned, and the beer has done working, cover the bung-hole with paper. If the working requires to be stopped, dry a pound and a half of hops before the fire, put them into the bung-hole, and fasten it up. Ale should stand twelve months in casks, and twelve in bottles, before it be drank; and if well brewed, it will keep and be very fine for eight or ten years. It will however be ready for use in three or four months; and if the vent-peg be never removed, it will have strength and spirit to the very last. But if bottled, great