alamode. The shoulder clod is good and comes cheaper, it is also good stewed without any spices. For five lbs. of beef soak about a pound of bread in cold water, when soft drain off the water, mash the bread fine, put in a piece of butter, half the size of a hen's egg, together with half a tea spoonful of salt, the same quantity of mace, pepper, and cloves, also a couple of eggs and a table spoonful of flour, mix the whole well together, then cut gashes in the beef, and fill them with half of the dressing, put it in a bake pan with boiling water, enough to cover it. The bake pan lid should be just hot enough to scorch flour, put a few coals and ashes on the top, let it stew constantly for two hours, then place the reserved dressing on top of the meat, put in a piece of butter of the size of a hen's egg, heat the bake pan lid till hot enough to brown the dressing, stew it an hour and a half longer. When you have taken up the meat, if the gravy is not thick enough, mix a tea spoonful or two of flour with a little water, and stir it in, put in a couple of wine glasses of white wine, and a small piece of butter.

5. Beef Liver.

The best way to cook liver, is to pour boiling water on it, dip it in salt and water, then broil it till nearly done, with two or three slices of salt pork previously dipped in flour, cut up the meat and pork into strips about two inches long, lay the whole into a pan with a little water, salt and pepper, put in a little butter, stew it four or five minutes. It is more economical to fry or broil it, but it is not as nice.

6. To Corn Beef.

To every gallon of cold water, put a quart of rock salt, an oz. of salt petre, a quarter of a lb. of sugar and a couple of table spoonsful of blown salt. (Some people use molasses instead of sugar but it is not as good). No boiling is necessary, put your beef in the brine, as long as any salt remains at the bottom of the brine it is strong enough. Whenever any scum rises, the brine should be scalded, skimmed and more sugar, salt and salt petre put in. When a piece of beef is put in the brine a little salt should be added, and if the weather is warm cut gashes in the beef, and fill them with salt. Keep a heavy weight on the beef in order to keep it under the brine. The top of the weight is a good place to keep fresh meat from spoiling in hot weather. In very hot weather, it is difficult to corn beef in cold brine before it spoils, on this account it is a good plan to corn it in the pot, it is done in the following manner, to six or eight lbs. of beef put a tea cup of salt, sprinkle flour on the side that is to go up on the table and put it down in the pot, without any water in it, then turn in cold water enough to cover it, boil it two hours then fill up the pot and boil it an hour and a half longer.

7. Mutton.

The saddle, is the best part for roasting, the shoulder and leg are good roasted; but the latter is better boiled, with a piece of salt pork; a tea cup of rice, improves the looks of it. Before putting the mutton down to roast, rub a little butter on it, sprinkle on salt and pepper; cloves, and allspice improve it. Put a small piece of butter in the dripping pan, and baste it frequently, the bony side should be turned towards the fire first, and roasted. For boiling or roasting mutton, allow a quarter of an hour to each pound.

8. Veal.

The loin of veal is the best roasting piece, the breast and rack are good roasting pieces, the breast makes a good pot pie. The leg is nice for frying, and when several slices have been cut off for cutlets the remainder is nice boiled with about half a pound of salt pork. Veal for roasting should be salted and peppered, and have a little butter rubbed on it, baste it frequently, and unless the meat is very fat put a small piece of butter in the dripping pan when the meat is put down to roast.

9. Veal Cutlets.

Fry three or four slices of pork, when brown take them up. Cut part of a leg of veal into slices about an inch thick and fry them in your pork fat, when brown on both sides take it up, stir about half a tea cup of clear water into the gravy, then mix a tea spoonful or two of flour with a little water and turn it in, soak a couple of slices of toasted bread in the gravy lay them on the bottom of a platter place your meat, and pork over the toast, then turn your gravy on the meat. Some people dip the veal into the white of an egg and roll it in pounded bread crumbs before cooking it. It takes nearly an hour to cook this dish.

10. Calf's Head.

Boil the head two hours together with the lights and feet, put in the liver when it has boiled an hour and twenty minutes, before the head is done, tie up the brains in a bag and boil them with it. When these are done take them up and mash them fine, season them with salt, pepper and butter, sweet herbs if you like, use them as the dressing for the head. Some people prefer part of the liver and the feet for dressing, they are prepared like the brains. The liquor that the calf's head is boiled in makes a nice soup seasoned in a plain way, like any other veal soup, or seasoned turtle fashion. The liquor should stand till the day after the head is boiled when the fat should be skimmed off.

11. Collops.

Cut part of a leg of veal into pieces three or four inches broad, sprinkle flour on them, and fry in butter till brown, then turn in water enough to cover the veal, when it boils take off the scum, put in two or three onions, a blade of mace, let it stew gently three quarters of an hour, put in a little salt, pepper and the juice of half a lemon. Take it up, pour the gravy over it. The gravy should be previously thickened with a little flour and water.

12. Plaw.

Boil a piece of lean veal till tender. Then take it up cut it into strips three or four inches long, put it back into the pot, with the liquor it was boiled in, and a couple of tea cups of rice to four lbs. of the veal, put in a piece of butter of the size of a hen's egg, season it with salt, pepper and sweet herbs, stew it gently till the water has nearly boiled away. A little curry powder in this converts it into a curry dish.

13. A Fillet of Veal.

Take a leg of veal, cut off the shank, and cut gashes in the remainder. Make a dressing of bread soaked soft and mashed, season it with salt, pepper and sweet herbs, chop a little raw pork fine, and put it into the dressing, if you have not pork use a little butter. Fill the gashes in the meat with the dressing, put it in a bake pan with water enough to just cover it, put the remainder of the dressing on top of the meat. For six lbs. of veal, allow two hours steady baking. A leg of veal is nice prepared in this manner and roasted.

14. Lamb.

The fore and hind quarter of lamb are good roasting pieces. Sprinkle salt and pepper on the lamb and turn the bony side towards the fire first, if not fat, rub on a little butter and put a little in the dripping pan, baste it frequently. These pieces are good stuffed like a fillet of veal, and roasted, the leg is also good cooked in the same manner, but it