The New England Cook Book, or Young Housekeeper's Guide: Being a Collection of the Most Valuable Receipts; Embracing all the Various Branches of Cookery, and Written in a Minute and Methodical Manner

to cover it. The bake pan lid should be just hot enough to scorch flour, put a few coals and ashes on the top, let it stew constantly for two hours, then place the reserved dressing on top of the meat, put in a piece of butter of the size of a hen's egg, heat the bake pan lid till hot enough to brown the dressing, stew it an hour and a half longer. When you have taken up the meat, if the gravy is not thick enough, mix a tea spoonful or two of flour with a little water, and stir it in, put in a couple of wine glasses of white wine, and a small piece of butter. 5. _Beef Liver._ The best way to cook liver, is to pour boiling water on it, dip it in salt and water, then broil it till nearly done, with two or three slices of salt pork previously dipped in flour, cut up the meat and pork into strips about two inches long, lay the whole into a pan with a little water, salt and pepper, put in a little butter, stew it four or five minutes. It is more economical to fry or broil it, but it is not as nice. 6. _To Corn Beef._ To every gallon of cold water, put a quart of rock salt, an oz. of salt petre, a quarter of a lb. of sugar and a couple of table spoonsful of blown salt. (Some people use molasses instead of sugar but it is not as good). No boiling is necessary, put your beef in the brine, as long as any salt remains at the bottom of the brine it is strong enough. Whenever any scum rises, the brine should be scalded, skimmed and more sugar, salt and salt petre put in. When a piece of beef is put in the brine a little salt should be added, and if the weather is warm cut gashes in the beef, and fill them with salt. Keep a heavy weight on the beef in order to keep it