138 FAMILY RECEIPTS. 



(a very little will do,) a little water, pepper, and salt; 

 ])oil it till the onion is quite soft; then put some of the 

 i;ravy of the meat to it, and the mince. Do not let it 

 l)oil. Have a small hot dish with sippets of bread rea- 

 dy, and pour the mince into it, hut first mix a large 

 spoonful of vinegar with it; if shallot-vinegar is used, 

 there will be no need of the onion nor the raw shallot. 



TO HASH BEEF. 



Do it the same as in the last receipt; only the meat 

 is to be in slices, and you may add a spoonful of walnut 

 liquor or catsup. 



Observe that it is owing to boiling hash or minces, 

 that they get hard. All sorts of stews, or meats dres- 

 sed a second time, should be only simmered; and this 

 last only hot through. 



BEEF A-L V-VINGRETTE. 



Cut a slice of underdone boiled beef three inches 

 thick, and a little fat; stew it in half a pint of Avater, 

 a glass of white w^ine, a bunch of sweet herbs, an onion, 

 and a bay leaf; season it with three cloves pounded, and 

 pepper, till the liquor is nearly wasted away, turning it 

 once. When cold, serve it. Strain off the gravy, and 

 mix it v*ith a little vinegar for sauce. 



ROUND OF BEEF. 



Should be carefully salted, and wet with the pickle 

 for eight or ten days. The bone should be cut out first, 

 and the beef skewered and tied up, to make it quite 

 round. It may be stuffed with parsley if approved; in 

 which case the holes to admit the parsley must be made 

 with a sharp ])ointed knife, and the parsley coarsely 

 cut, and stuffed in tight. — As soon as it boils it should 

 be skimmed, and afterwards kept boiling very gently. 



ROLLED BEEF THAT EQUALS HARE. 



Take tlie inside of a large sirloin, soak it in a glass 

 of port wine and a glass of vinegar mixed, for forty- 

 eight hours: liave ready a \qv\ fine stuffing, and bind it 



