TIONS FOR COOKING. 149 



water till soft, then drain oft' tin.' \vat--r. m:i>h tin- bread fine, put in ;i 

 piece of butter, of the size of a hen's egg, half a teaspoonful of salt, the 

 same quantity of ground doves, allspice, and pepper, half a nutmeg, a cou- 

 ple of eggs, and a tablespoonful of flour mix the whole well together; 

 then cut gashes in the beef, and fill them with about half of the dres- 

 sing, put the meat in a bakepan, with lukewarm water enough to cover 

 it ; set it where it will stew gently for a couple of hours ; cover it with a 

 heated bake-pan lid. When it has stewed a couple of hours, turn the 

 reserved dressing on top of the meat, heat the bake-pan lid hot enough 

 to brown the dressing, stew it an hour and a half longer. After the meat 

 is taken up, if the gravy is not thick enough, mix a teaspoonful or two 

 <>f Hour with a little water, and stir it into the gravy ; put in a little but- 

 t'-r, a wineglass of wine, and turn it over the meat. 



BEEF LIVER. Liver is very good fried, but the best way to cook it, is 

 to broil it ten minutes with four or five slices of salt pork. Then take it 

 out, cut it into small strips together with the pork, put it in a stew-pan, 

 with a little water, butter and pepper. Stew it four or five minutes. 



To CORN BEEF. To every gallon of cold water, put a quart of rock 

 salt, an ounce of saltpetre, quarter of a pound of brown sugar (some peo- 

 ple usi' molasses, but it is not as good) ; no boiling is necessary. Put the 

 ; in the brine. As long as any salt remains at the bottom of the cask 

 it is strong enough. Whenever any scum rises, the brine should be scalded, 

 e k i mmed, and more sugar, salt and saltpetre added. When a piece of beef is 

 put in the brine, rub a little salt over it. If the weather is hot, cut a gash 

 to the bone of the meat, and fill it with salt. Put a heavy weight on the 

 fin order to keep it under the brine. In very hot weather, it is diffi- 

 cult to corn beef in cold brine before it spoils. On this account it is good 

 >rn it in the pot when boiled. It is done in the following manner ; to 

 >r eight, pounds of beef, put a teacup of salt; sprinkle Hour on the 

 that is to go up on the table, and put it down in the pot, turn the 

 ber into tin- pot after the beef is put in, boil it a couple of hours, then 

 turn in nioiv < M water, and boil it an hour and a half longer. 



MiTToN. Tin- .saddl'- i-the besi part to roast the shoulder and l<-g 

 good roa-te.l ; hut the best mode to cook the latter is to boil it with a 

 rk. A littlr rice boiled with it improves the look of it 



-M-i" ild have a little huttt-r ruhhcd on it. and a little 



salt and pepper sprinkled on it some people lik.- eloves and alls] 



a small pier.- <,t' hutter in the dripping-pan, and baste it frequently. 

 The hony side should he turned inwards the tiiv firM. and roasted. For 

 or roasting mutton allow a quarter of an hour to each pound of 



