PRESSED BEEF.

First have your beef nicely pickled; let it stay in pickle a week; then take the thin, flanky pieces, such as will not make a handsome dish of themselves, put on a large potful, and let them boil until perfectly done; then pull to pieces, and season just as you do souse, with pepper, salt and allspice; only put it in a coarse cloth and press down upon it some very heavy weight.

The advantage of this recipe is that it makes a most acceptable, presentable dish out of a part of the beef that otherwise might be wasted.

FRENCH STEW.

Grease the bottom of an iron pot, and place in it three or four pounds of beef; be very careful that it does not burn, and turn it until it is nicely browned.  Set a muffin ring under the beef to prevent its sticking.  Add a few sliced carrots, one or two sliced onions, and a cupful of hot water; keep covered and stew slowly until the vegetables are done.  Add pepper and salt.  If you wish more gravy, add hot water, and thicken with flour.  Serve on a dish with the vegetables.

TO POT BEEF.

The round is the best piece for potting, and you may use both the upper and under part.  Take ten pounds of beef, remove all the fat, cut the lean into square pieces, two inches thick.  Mix together three teaspoonfuls of salt, one of pepper, one of cloves, one of mace, one of cinnamon, one of allspice, one of thyme, and one of sweet basil.  Put a layer of the pieces of beef into an earthen pot, sprinkle some of this spice mixture over this layer, add a piece of fat salt pork, cut as thin as possible, sprinkle a little of the spice mixture over the pork, make another layer of the beef with spices and pork, and so on, until the pot is filled.  Pour over the whole three tablespoonfuls of Tarragon vinegar, or, if you prefer it, half a pint of Madeira wine; cover the pot with a paste made of flour and water, so that no steam can escape.  Put the pot into an oven, moderately heated, and let it stand there eight hours; then set it away to use when wanted.

Beef cooked in this manner will keep good for a fortnight in moderate weather.

It is an excellent relish for breakfast, and may be eaten either warm or cold.  When eaten warm, serve with slices of lemon.

STEWED BRISKET OF BEEF.

Put the part that has the hard fat into a stewpot with a small quantity of water; let it boil up and skim it thoroughly; then add carrots, turnips, onions, celery and a few pepper-corns.  Stew till extremely tender; then take out all the flat bones and remove all the fat from the soup.  Either serve that and the meat in tureen, or the soup alone, and the meat on a dish garnished with some vegetables.  The following sauce is much admired served with the beef:  Take half a pint of the soup and mix it with a spoonful of catsup, a teaspoonful of made mustard, a little flour, a bit of butter and salt; boil all together a few minutes, then pour it round the meat.