hem in an oven, or
before the fire, or with a salamander. Mutton may be made into sanders
in the same way.

BEEF SCALLOPS. Mince some beef fine, with onion, pepper and salt, and
add a little gravy. Put the mince into scallop shells or saucers three
parts full, and fill them up with potatoes, mashed with a little cream.
Lay a bit of butter on the tops, and brown them in an oven, or before
the fire.

BEEF STEAKS. To have them fine, they should be cut from a rump that has
hung a few days. Broil them over a very clear or charcoal fire; put into
the dish a little minced shalot, a table-spoonful of ketchup. The steak
should be turned often, that the gravy may not be drawn out on either
side. This dish requires to be eaten so hot and fresh done, that it is
not in perfection if served with any thing else. Pepper and salt should
be added when taking it off the fire, and a bit of butter rubbed on at
the moment of serving. If accompanied with oyster sauce, strain off the
liquor from the oysters, and throw them into cold water to take off the
grit, while you simmer the liquor with a bit of mace and lemon peel.
Then put in the oysters, stew them a few minutes, add a little cream,
and some butter rubbed in a bit of flour. Let them boil up once, and
throw the sauce over the steaks at the moment of sending the dish to
table.

BEEF STEW. Cut into small pieces four or five pounds of beef, with some
hard fat. Put these into a stewpan, with three pints of water, a little
salt and pepper, a sprig of sweet herbs, and three cloves. Cover the pan
very close, and let it stew four hours over a slow fire. Throw in some
carrots and turnips, cut into square pieces; the white part of a leek,
with two heads of celery chopped fine; a crust of bread, and two
spoonfuls of vinegar. When done, put it into a deep dish, set it over
hot water, and cover it close. Skim the gravy, and put in a few pickled
mushrooms; thicken it with flour and butter, make it hot, and pour it
over the beef.

BEEF TEA. Cut a pound of fleshy beef into thin slices; simmer it with a
quart of water twenty minutes, after it has once boiled, and been
skimmed. Season it, if approved; but a little salt only is sufficient.

BEEF VINGRETTE. Cut a slice of under-done boiled beef three inches
thick, and a little fat. Stew it in half a pint of water, a glass of
white wine, a bunch of sweet herbs, an onion, and a bay leaf. Season it
with three cloves pounded, and pepper, till t