Tongues are smoked in the same manner.  Hang them by a string put through the root end.  Spiced brine for smoked beef or tongues will be generally liked.

ROAST BEEF PIE WITH POTATO CRUST.

When you have a cold roast of beef, cut off as much as will half fill a baking-dish suited to the size of your family; put this sliced beef into a stewpan with any gravy that you may have also saved, a lump of butter, a bit of sliced onion and a seasoning of pepper and salt, with enough water to make plenty of gravy; thicken it, too, by dredging in a tablespoonful of flour; cover it up on the fire, where it may stew gently, but not be in danger of burning.  Meanwhile there must be boiled a sufficient quantity of potatoes to fill up your baking-dish, after the stewed meat has been transferred to it.  The potatoes must be boiled done, mashed smooth, and beaten up with milk and butter, as if they were to be served alone, and placed in a thick layer on top of the meat.  Brush it over with egg, place the dish in an oven, and let it remain there long enough to be brown.  There should be a goodly quantity of gravy left with the beef, that the dish be not dry and tasteless.  Serve with it tomato sauce, Worcestershire sauce or any other kind that you prefer.  A good, plain dish.

ROAST BEEF PIE.

Cut up roast beef, or beefsteak left from a previous meal, into thin slices, lay some of the slices into a deep dish which you have lined on the sides with rich biscuit dough, rolled very thin (say a quarter of an inch thick); now sprinkle over this layer a little pepper and salt; put in a small bit of butter, a few slices of cold potatoes, a little of the cold gravy, if you have any left from the roast.  Make another layer of beef, another layer of seasoning, and so on, until the dish is filled; cover the whole with paste leaving a slit in the centre, and bake half an hour.

BEEFSTEAK PIE.

Cut up rump or flank steak into strips two inches long and about an inch wide.  Stew them with the bone, in just enough water to cover them, until partly cooked; have half a dozen of cold boiled potatoes sliced.  Line a baking-dish with pie paste, put in a layer of the meat with salt, pepper, and a little of thinly-sliced onion, then one of the sliced potatoes, with bits of butter dotted over them.  Then the steak, alternated with layers of potato, until the dish is full.  Add the gravy or broth, having first thickened it with brown flour.  Cover with a top crust, making a slit in the middle; brush a little beaten egg over it, and bake until quite brown.

FRIZZLED BEEF.

Shave off very thin slices of smoked or dried beef, put them in a frying pan, cover with cold water, set it on the back of the range or stove, and let it come to a very slow heat, allowing it time to swell out to its natural size, but not to boil.  Stir it up, then drain off the water.  Melt one ounce of sweet butter in the frying pan and add the wafers of beef.  When they begin to frizzle or turn up, break over them three eggs; stir until the eggs are cooked; add a little white pepper, and serve on slices of buttered toast.