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

mix them well, and make into small cakes three inches long, and half as wide and thick: fry them a light brown, and serve them in a good thick gravy. _Potted Beef._ Take two pounds of lean beef, rub it with saltpetre, and let it lie one night; then salt with common salt, and cover it with water four days in a small pan. Dry it with a cloth, and season with pepper: lay it into as small a pan as will hold it; cover it with coarse paste, and bake it five hours in a very cool oven. Put no liquor in. When cold, pick out the strings and fat; beat the meat very fine with a quarter of a pound of fine butter just warm, but not oiled, and as much of the gravy as will make it into a paste. Put it into very small pots, and cover them with melted butter. _Another way._ Take beef that has been dressed, either boiled or roasted: beat it in a mortar with some pepper, salt, a few cloves, grated nutmeg, a little fine butter just warm. This eats as well, but the colour is not so fine. _Hessian Soup and Ragout._ Clean the root of a tongue very nicely, and half an ox head, with salt and water, and soak them afterwards in plain water; then stew them in five or six quarts of water till tolerably tender. Let the soup stand to be cold: take off the cake of fat, which will make good paste for hot meat pies, or serve to baste. Put to the soup a pint of split peas or a quart of whole, twelve carrots, six turnips, six potatoes, six large onions, a bunch of sweet herbs, and two heads of celery. Simmer them without the meat, till the vegetables are done enough to pulp with the peas through a sieve, when the soup will be about the consistence of cream. Season it with pepper, salt, mace, pimento, a clove or two, and a little Cayenne, all in the finest powder. If the peas