New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families

in London, when there is one piece for boiling, and the rump for stewing or roasting. _Stewed Brisket._ Put the part that has the hard fat into a stew pot, with a small quantity of water; let it boil up, and skim it thoroughly; then add carrots, turnips, onions, celery, and a few peppercorns. Stew till extremely tender; then take out the flat bones, and remove all the fat from the soup. Either serve that and the meat in a tureen, or the former alone, and the meat on a dish, garnished with some of the vegetables. The following sauce is much admired, served with the beef. Take half a pint of the soup, and mix with a spoonful of catsup, a glass of port wine, a teaspoonful of made mustard, a little flour, a bit of butter, and salt: boil all together a few minutes, then pour it round the meat. Chop capers, walnuts, red cabbage, pickled cucumbers, and chives or parsley, small, and put in separate heaps over it. _To salt Beef red, which is extremely good to eat fresh from the pickle, or to hang to dry._ Choose a piece of beef with as little bone as you can, the flank is most proper: sprinkle it, and let it drain a day; then rub it with common salt, saltpetre, and bay salt, but of the second a small proportion; and you may add a few grains of cochineal, all in fine powder. Rub the pickle every day into the meat for a week, then only turn it. It will be excellent in eight days. In sixteen, drain it from the pickle, and let it be smoked at the oven mouth, where heated with wood, or send to the baker’s. A few days will smoke it. A little of the coarsest sugar may be added to the salt. It eats well boiled tender with greens or carrots. If to be grated as Dutch, then cut a _lean_ bit: boil it till extremely tender; and while hot put it under a press. When cold, fold it in a sheet