nce some beef very small, and season it with
pepper and salt. Put it, in its raw state, into small jars, and pour on
the top some clarified butter. When to be used, put the clarified butter
into a fryingpan, and fry some sliced onions. Add a little water to it,
put in the minced meat, and it will be done in a few minutes. This is a
favourite Scotch dish, and few families are without it. It keeps well,
and is always ready for an extra dish.

MINCED VEAL. Cut some cold veal as fine as possible, but do not chop it.
Put to it a very little lemon-peel shred, two grates of nutmeg, some
salt, and four or five spoonfuls either of weak broth, milk, or water.
Simmer these gently with the meat, adding a bit of butter rubbed in
flour, but take care not to let it boil. Put sippets of thin toasted
bread, cut into a three-cornered shape, round the dish.

MINT SAUCE. Pick and wash the mint clean, and chop it fine. Put it into
a small bason, and mix it with sugar and vinegar.

MINT VINEGAR. As fresh mint is not at all times to be had, a welcome
substitute will be found in the preparation of mint vinegar. Dry and
pound half an ounce of mint seed, pour upon it a quart of the best
vinegar, let it steep ten days, and shake it up every day. This will be
useful in the early season of house lamb.

MITES. Though they principally affect cheese, there are several species
of this insect which breed in flour and other eatables, and do
considerable injury. The most effectual method of expelling them is to
place a few nutmegs in the sack or bin containing the flour, the odour
of which is insupportable to mites; and they will quickly be removed,
without the meal acquiring any unpleasant flavour. Thick branches of the
lilac, or the elder tree, peeled and put into the flour, will have the
same effect. Quantities of the largest sized ants, scattered about
cheese-rooms and granaries, would presently devour all the mites,
without doing any injury.

MIXED WINE. Take an equal quantity of white, red, and black currants,
cherries, and raspberries; mash them, and press the juice through a
strainer. Boil three pounds of moist sugar in three quarts of water, and
skim it clean. When cold, mix a quart of juice with it, and put it into
a barrel that will just hold it. Put in the bung, and after it has stood
a week, close it up, and let it stand three or four months. When the
wine is put into the barrel, add a little brandy to it.

MOCK BRAWN. Boil