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

Soak half a head three hours, and clean it with plenty of water. Take the meat off the bones; put it into a pan with a large onion, a bunch of sweet herbs, some bruised pimento, pepper, and salt. Lay the bones on the top: pour on two or three quarts of water: cover the pan close with brown paper, or a dish that will fit close. Let it stand eight or ten hours in a slow oven, or simmer it by the side of the fire, or on a hot hearth. When done tender, let it go cold, having moved the meat into a clean pan. Take the cake of fat off, and warm the head in pieces in the soup. Put what vegetables you choose. _Marrow Bones._ Cover the top with floured cloth: boil, and serve with dry toast. _To dress the Inside of a cold Sirloin of Beef._ Cut out all the meat, and a little fat, in pieces as thick as your finger, and two inches long. Dredge with flour, and fry in butter, of a nice brown. Drain the butter from the meat, and toss up in a rich gravy, seasoned with pepper, salt, anchovy, and shalot. On no account let it boil. Before you serve, add two spoonfuls of vinegar. Garnish with crimped parsley. _Fricassee of cold Roast Beef._ Cut the beef into very thin slices: shred a handful of parsley very small: cut an onion in quarters, and put all together into a stewpan, with a piece of butter, and some strong broth. Season with salt and pepper, and simmer very gently a quarter of an hour; then mix into it the yelks of two eggs, a glass of port wine, and a spoonful of vinegar: stir it quick, and, rubbing the dish with shalot, turn the fricassee into it. _To dress Cold Beef that has not been done enough, called Beef Olives._ Cut slices half an inch thick, and four square: lay on them a forcemeat of crumbs of bread, shalot, a little suet or fat, pepper, and salt. Roll them, and