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

tape. Put the beef under a good weight while hot, without undoing it; the shape will then be oval. Part of a breast of veal, rolled in with the beef, looks and eats very well. _Beefsteak and Oyster Sauce._ Strain off the liquor from the oysters, and throw them in cold water to take off the grit, while you simmer the former with a bit of mace and lemonpeel; then put the oysters in, stew them a few minutes, and add a little cream if you have it, and some butter, rubbed in a bit of flour; let them boil up once, and have rump steaks, well seasoned and broiled, ready for throwing the oyster sauce over the moment you are to serve. _Staffordshire Beefsteaks._ Beat them a little with a rolling pin: flour and season them; then fry with sliced onion to a fine light brown. Lay the steaks in a stewpan, and pour as much boiling water over as will serve for sauce: stew them very gently half an hour, and add a spoonful of catsup or walnut liquor before you serve. _Italian Beefsteaks._ Cut a fine large steak from a rump that has been well hung; or it will do from any _tender_ part. Beat it, and season with pepper, salt and onion. Lay it in an iron stewpan, that has a cover to fit quite close; set it at the side of a fire, without water. Take care it does not burn, but it must have a strong heat. In two or three hours it will be quite tender, then serve with its own gravy. _Beef Collop._ Cut thin slices of beef from the rump or other tender parts, and divide them in pieces three inches long: beat with the blade of a knife, and flour them. Fry the collops quick in butter two minutes; then lay them in a small stewpan, and cover with a pint of gravy: add a bit of butter rubbed in flour, pepper, salt, the least bit of shalot shred as fine as possible, half a walnut, four small pickled cucumbers,