BEEF STEAK AND OYSTER SAUCE—­Select a good, tender rump-steak, about an inch thick, and broil it carefully.  Nothing but experience and attention will serve in broiling a steaks; one thing, however, is always to be remembered, never malt or season broiled meat until cooked.  Have the gridiron clean and hot, grease it with either butter, or good lard, before laying on the meat, to prevent its sticking or marking the meat; have clear, bright coals, and turn it frequently. when cooked, cover tightly, and have ready nicely stewed oysters; then lay the steak in a hot dish and pour over some of the oysters.  Serve the rest in a tureen.  Twenty-five oysters will make a nice sauce for a steak.

FRICASSEE OF COLD ROAST BEEF—­Cut the beef into very thin slices; shred a handful of parsley very small, cut an onion into quarters, and put all together into a stewpan, with a piece of butter, and some strong broth; season with salt and pepper, and simmer very gently a quarter of an hour; then mix into it the yolks of two eggs, a glass of port wine, and a spoonful of vinegar; stir it quickly, rub the dish with shalot, and turn the fricassee into it.

BRAWN—­Clean a pig’s head, and rub it over with salt and a little saltpetre, and let it lie two or three days; then boil it until the bones will leave the meat; season with salt and pepper, and lay the meat hot in a mold, and press and weigh it down for a few hours.  Boil another hour, covering.  Be sure and cut the tongue, and lay the slices in the middle, as it much improves the flavor.

CALF’S LIVER AND BACON—­Cut the liver into slices, and fry it first, then the bacon; lay the liver in the dish, and the bacon upon it; serve it up with gravy, made in the pan with boiling water, thickened with flour and butter, and lemon juice; and, if agreeable, a little parsley and onion may be chopped into it, or a little boiled parsley strewed over the liver.  Garnish with slices of lemon.

NICE FORM OF COLD MEATS—­Remains of boiled ham, mutton, roast beef, etc., are good chopped fine with hard boiled eggs, two heads of lettuce, a bit of onion, and seasoned with mustard, oil, vinegar, and, if needed, more salt.  Fix it smoothly in a salad dish, and adorn the edges with sprigs of parsley or leaves of curled lettuce.  Keep by the ice or in a cool place until wanted.

FRIED HAM AND EGGS—­Cut thin slices, place in the pan, and fry carefully.  Do not burn.  When done break the eggs into the fat; pepper slightly; keep them whole; do not turn them.

Ham rushers may be served with spinach and poached eggs.

TO COOK HAM—­Scrape it clean.  Do not put into cold nor boiling water. let the water become warm; then put the ham in.  Simmer or boil lightly for five or six hours; take out, and shave the rind off.  Rub granulated sugar into the whole surface of the ham, so long as it can be made to receive it.  Place the ham in a baking-dish with a bottle of champagne or prime cider.  Baste occasionally with the juice, and let it bake an hour in a gentle heat.