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

and a teaspoonful of capers cut small. Observe it does not boil; and serve the stew in a very hot covered dish. _Beefsteak Pudding._ Prepare some fine steaks as above: roll them with fat between, and if you approve _shred_ onion, add a very little. Lay a paste of suet in a bason, and put in the rollers of steaks: cover the bason with a paste, and pinch the edges to keep the gravy in. Cover with a cloth tied close, and let the pudding boil slowly, but for a length of time. _Beefsteak Pie._ Prepare the steaks as above, and when seasoned and rolled with fat in each, put them in a dish, with puff paste round the edges. Put a little water in the dish, and cover it with a good crust. _Baked Beefsteak Pudding._ Make a batter of milk, two eggs, and flour, or which is much better, potatoes boiled and mashed through a colander. Lay a little of it at the bottom of the dish, then put in the steaks prepared as above, and very well seasoned; pour the remainder of the batter over them, and bake it. _Podovies, or Beef Patties._ Shred raredone dressed beef, with a little fat: season with pepper, salt, and a little shalot or onion. Make a plain paste, roll it thin, and cut it in shape like an apple puff; fill it with the mince, pinch the edges, and fry them of a nice brown. The paste should be made with a small quantity of butter, egg, and milk. _Beef Palates._ Simmer them in water several hours, till they will peel; then cut the palates in slices, or leave them whole, as you choose, and stew them in a rich gravy till as tender as possible. Before you serve, season with Cayenne, salt, and catsup. If the gravy was drawn clear, add to the above some butter and flour. _Beef Cakes for side dish of dressed meat._ Pound some beef that is raredone, with a little fat bacon or ham. Season with pepper, salt, and a little shalot or garlic: