BEEF A LA MODE.

Mix together three teaspoonfuls of salt, one of pepper, one of ginger, one of mace, one of cinnamon, and two of cloves.  Rub this mixture into ten pounds of the upper part of a round of beef.  Let this beef stand in this state over night.  In the morning, make a dressing or stuffing of a pint of fine bread crumbs, half a pound of fat salt pork cut in dice, a teaspoonful of ground thyme or summer savory, two teaspoonfuls sage, half a teaspoonful of pepper, one of nutmeg, a little cloves, an onion minced fine, moisten with a little milk or water.  Stuff this mixture into the place from whence you took out the bone.  With a long skewer fasten the two ends of the beef together, so that its form will be circular, and bind it around with tape to prevent the skewers giving way.  Make incisions in the beef with a sharp knife; fill these incisions very closely with the stuffing, and dredge the whole with flour.

Put it into a dripping-pan and pour over it a pint of hot water; turn a large pan over it to keep in the steam, and roast slowly from three to four hours, allowing a quarter of an hour to each pound of meat.  If the meat should be tough, it may be stewed first in a pot, with water enough to cover it, until tender, and then put into a dripping-pan and browned in the oven.

If the meat is to be eaten hot, skim off the fat from the gravy, into which, after it is taken off the fire, stir in the beaten yolks of two eggs.  If onions are disliked you may omit them and substitute minced oysters.

TENDERLOIN OF BEEF.

To serve tenderloin as directed below, the whole piece must be extracted before the hind-quarter of the animal is cut out.  This must be particularly noted, because not commonly practiced, the tenderloin being usually left attached to the roasting pieces, in order to furnish a tidbit for a few.  To dress it whole, proceed as follows:  Washing the piece well, put it in an oven; add about a pint of water, and chop up a good handful of each of the following vegetables as an ingredient of the dish, viz., Irish potatoes, carrots, turnips and a large bunch of celery.  They must be washed, peeled and chopped up raw, then added to the meat; blended with the juice, they form and flavor the gravy.  Let the whole slowly simmer, and when nearly done, add a teaspoonful of pounded allspice.  To give a richness to the gravy, put in a tablespoonful of butter.  If the gravy should look too greasy, skim off some of the melted suet.  Boil also a lean piece of beef, which, when perfectly done, chop fine, flavoring with a very small quantity of onion, besides pepper and salt to the taste.  Make into small balls, wet them on the outside with eggs, roll in grated cracker or fine bread crumbs.  Fry these force meat balls a light brown.  When serving the dish, put these around the tenderloin, and pour over the whole the rich gravy.  This dish is a very handsome one, and, altogether, fit for an epicurean palate.  A sumptuous dish.