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

fasten with a small skewer. Put them into a stewpan, with some gravy made of the beef bones, or the gravy of the meat, and a spoonful or two of water, and stew them till tender. Fresh meat will do. _To dress ditto, called Sanders._ Mince small beef or mutton, onion, pepper, and salt; add a little gravy: put into scallopshells or saucers: make them three parts full; then fill them up with potatoes, mashed with a little cream: put a bit of butter on the top, and brown them in an oven, or before the fire. _To dress ditto, called Cecils._ Mince any kind of meat, crumbs of bread, a good deal of onion, some anchovies, lemonpeel, salt, nutmeg, chopped parsley, and pepper, and a bit of butter warm, and mix these over a fire for a few minutes. When cool enough, make them up into balls of the size and shape of a turkey’s egg, with an egg. Fry them, when sprinkled with fine crumbs, of a yellow brown, and serve with gravy as above. _Minced Beef._ Shred fine the underdone part, with some of the fat. Put into a small stewpan, some onion, or shalot, (a very little will do,) a little water, pepper, and salt: boil till the onion be quite soft; then put some of the gravy of the meat to it, and the mince. Do not let it boil. Having a small hot dish, with sippets of bread ready, pour the mince into it; but first mix a large spoonful of vinegar with it: or if shalot vinegar, there will be no need of the onion, or raw shalot. _Hashed Beef._ Do the same, only the meat is to be in slices; and you may add a spoonful of walnut liquor or catsup. Observe, that it is owing to boiling hashes or minces, that they are hard. All sorts of stews, or meat dressed second hand, should only be simmered; and the latter only hot through. _To preserve Suet a twelvemonth._ As soon as it comes in, choose the firmest part, and pick free