Miss Leslie's Complete Cookery: Directions for Cookery, in Its Various Branches

till every thing is tender, and serve it up hot in a deep dish. The entrails are no longer cooked with terrapins. Terrapins, after being boiled by the cook, may be brought to table plain, with all the condiments separate, that the company may dress them according to taste. For this purpose heaters or chafing-dishes must be provided for each plate. PICKLED LOBSTER. Take half a dozen fine lobsters. Put them into boiling salt and water, and when they are all done, take them out and extract all the meat from the shells, leaving that of the claws as whole as possible, and cutting the flesh of the body into large pieces nearly of the same size. Season a sufficient quantity of vinegar very highly with whole pepper-corns, whole cloves, and whole blades of mace. Put the pieces of lobster into a stew-pan, and pour on just sufficient vinegar to keep them well covered. Set it over a moderate fire; and when it has boiled hard about five minutes, take out the lobster, and let the pickle boil by itself for a quarter of an hour. When the pickle and lobster are both cold, put them together into a broad flat stone jar. Cover it closely, and set it away in a cool place. Eat the pickled lobster with oil, mustard, and vinegar, and have bread and butter with it. DIRECTIONS FOR COOKING MEAT. BEEF. GENERAL REMARKS. When beef is good, it will have a fine smooth open grain, and it will feel tender when squeezed or pinched in your fingers. The lean should be of a bright carnation red, and the fat white rather than yellow--the suet should be perfectly white. If the lean looks dark or purplish, and the fat very yellow, do not buy the meat. See that the butcher has properly jointed the meat before it goes home. For good tables, the pieces generally roasted are the sirloin and the fore and middle ribs. In genteel houses other parts are seldom served up as _roast-beef_. In small families the ribs are the most convenient pieces. A