loo MORE POT-POURRI 



beef suet finely chopped, two pounds of raisins stoned 

 and chopped, two pounds of currants washed and 

 picked, two pounds of apples chopped fine, one pound 

 and a half of raw beef scraped and chopped fine (every 

 little bit of gristle having first been removed), one 

 pound of finely preserved ginger, six lemons (juice and 

 peel), twelve oranges (only the juice), a little salt, one 

 pound and a half of sugar, a little spice. Mix well with 

 brandy and sherry to taste. Keep in stone jars in a 

 cool place. 



German Way of Warming' Up Potatoes.— Boil 

 them, let them get cold, cut them in thin slices into a 

 fireproof dish, add a little butter and milk, grate some 

 Parmesan cheese on the top, and bake in the oven. 



Boiled Beef. — Take six to eight pounds of good fat 

 top- side or silver -side, beat it very hard on all sides 

 with a heavy wooden oak-log, to break the fibre. Put 

 it into a deep earthenware pot or copper stewpan, with 

 about five to five and a half quarts of cold water, adding 

 all its bones and all the parings and bones you may have 

 over from the joints, chickens, etc., of previous days. 

 Let it come gently to the boU, remove all the rising 

 scum, then add two leeks, two carrots, half a celeriac, 

 one turnip, and several sprigs of parsley and chervil. 

 Put the lid on so that a small slit remains open. Place 

 it by the side of the fire, so that it should not get off the 

 boil, and yet only boil quite gently. Leave to boil for 

 three and a half to four hours from its first boil. Serve 

 with a garnish of the vegetables cooked in the broth 

 and little hors-d' -osuvre of salted cucumbers, horse- 

 radish grated finely and dressed with oil and vinegar, 

 beetroot salad, cress salad, celeriac salad — in fact, end- 

 less variations. It is very good with a plain tomato 

 sauce (French system). 



Uineed CoUops. — Pass as much raw lean gravy beef 



