m powder, and a little pounded mace.

BEEF PASTY. Bone a small rump or part of a sirloin of beef, after
hanging several days. Beat it well with a rolling pin; then rub ten
pounds of meat with four ounces of sugar, and pour over it a glass of
port, and the same of vinegar. Let it lie five days and nights; wash and
wipe the meat very dry, and season it high with pepper and salt, nutmeg
and Jamaica pepper. Lay it in a dish, and to ten pounds add nearly one
pound of butter, spreading it over the meat. Put a crust round the
edges, and cover with a thick one, or it will be overdone before the
meat is soaked: it must be baked in a slow oven. Set the bones in a pan
in the oven, with no more water than will cover them, and one glass of
port, a little pepper and salt, in order to provide a little rich gravy
to add to the pasty when drawn. It will be found that sugar gives more
shortness and a better flavour to meat than salt, too great a quantity
of which hardens; and sugar is quite as good a preservative.

BEEF PATTIES. Shred some dressed beef under done, with a little fat;
season with salt and pepper, and a little shalot or onion. Make a plain
paste, roll it thin, and cut it in shape like an apple puff. Fill it
with mince, pinch the edges, and fry them of a nice brown. The paste
should be made with a small quantity of butter, egg and milk.

BEEF PIE. Season some cuttings of beef with pepper and salt, put some
puff paste round the inside of the dish, and lay in the meat. Add some
small potatoes, if approved, fill up the dish with water, and cover it
with the paste.

BEEF PUDDING. Roll some fine steaks with fat between, and a very little
shred onion. Lay a paste of suet in a bason, put in the rolled steaks,
cover the bason with a paste, and pinch the edges to keep in the gravy.
Cover with a cloth tied close, and let the pudding boil slowly a
considerable time.--If for baking, make a batter of milk, two eggs and
flour, or, which is much better, potatoes boiled, and mashed through a
cullender. Lay a little of it at the bottom of the dish, then put in the
steaks prepared as above, and very well seasoned. Pour the remainder of
the batter over them, and bake it.

BEEF SANDERS. Mince some beef small, with onion, pepper and salt, and
add a little gravy. Put it into scallop shells or saucers, making them
three parts full, and fill them up with potatoes, mashed with a little
cream. Put a bit of butter on the top, and brown t