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

them three parts full, and fill them up with potatoes, mashed with a little cream. Put a bit of butter on the top, and brown them in an oven, or before the fire, or with a salamander. Mutton may be made into sanders in the same way. BEEF SCALLOPS. Mince some beef fine, with onion, pepper and salt, and add a little gravy. Put the mince into scallop shells or saucers three parts full, and fill them up with potatoes, mashed with a little cream. Lay a bit of butter on the tops, and brown them in an oven, or before the fire. BEEF STEAKS. To have them fine, they should be cut from a rump that has hung a few days. Broil them over a very clear or charcoal fire; put into the dish a little minced shalot, a table-spoonful of ketchup. The steak should be turned often, that the gravy may not be drawn out on either side. This dish requires to be eaten so hot and fresh done, that it is not in perfection if served with any thing else. Pepper and salt should be added when taking it off the fire, and a bit of butter rubbed on at the moment of serving. If accompanied with oyster sauce, strain off the liquor from the oysters, and throw them into cold water to take off the grit, while you simmer the liquor with a bit of mace and lemon peel. Then put in the oysters, stew them a few minutes, add a little cream, and some butter rubbed in a bit of flour. Let them boil up once, and throw the sauce over the steaks at the moment of sending the dish to table. BEEF STEW. Cut into small pieces four or five pounds of beef, with some hard fat. Put these into a stewpan, with three pints of water, a little salt and pepper, a sprig of sweet herbs, and three cloves. Cover the pan very close, and let it stew four hours over a slow fire. Throw in some carrots and turnips, cut into square