A Course of Lectures on the Principles of Domestic Economy and Cookery

tender, and dressed with the white sauce that I used in dressing the carrot. For pressed corn beef the nicest cut is the brisket. Have the cut rather long and narrow, and not a short chunk or piece. Take a long piece of meat, a foot long, or more; have all the bones cut out and roll it up tight. Tie it compactly, in the same way that I tied this meat. Tie it so that you have it in a tight bundle. Then boil it according to the directions I have already given you. After it is done let it partly cool in the liquor; then take it out and lay it on the platter; lay another platter on top of it, and put a heavy weight on the platter, and press it with the string still on until it is cold; then cut off the string and you have it in nice shape. If you want to use part of it hot for dinner, and then have it cold, you would have to boil it, and when it is done cut off enough for your dinner; then press the rest of it between two platters. You could double it over, but you could not press it so very well in shape. Cut it in slices; put it into a tin mould or tin pan and boil down the broth in which you have cooked it until it begins to look thick. Or, you could dissolve a little gelatine in the broth to thicken it, and pour it over the slices of corned beef in the mould. In that case you would depend upon the gelatine to thicken the broth, without boiling it down. LECTURE NINTH. BEEF A LA MODE ROLLS. Our lesson this morning will begin with beef _a la mode_ rolls. Use the round of the beef or the end of sirloin steak. I have here a piece of round of beef. Cut the beef in pieces about two inches wide and five long; lay these strips of meat on the cutting board and season them with