sh both with rasped horse-radish.
To have viands served in perfection, the dishes should be made hot,
either by setting them over hot water, or by putting some in them, and
the instant the meats are laid in and garnished, put on a pewter dish
cover. A dinner looks very enticing, when the steam rises from each dish
on removing the covers, and if it be judiciously _ordered_, will have a
double relish. Profusion is not elegance--a dinner justly calculated for
the company, and consisting for the greater part of small articles,
correctly prepared, and neatly served up, will make a much more pleasing
appearance to the sight, and give a far greater gratification to the
appetite, than a table loaded with food, and from the multiplicity of
dishes, unavoidably neglected in the preparation, and served up cold.

There should always be a supply of brown flour kept in readiness to
thicken brown gravies, which must be prepared in the following manner:
put a pint of flour in a Dutch oven, with some coals under it; keep
constantly stirring it until it is uniformly of a dark brown, but none
of it burnt, which would look like dirt in the gravy. All kitchens
should be provided with a saw for trimming meat, and also with larding
needles.

* * * * *

BEEF A-LA-MODE.

Take the bone from a round of beef, fill the space with a forcemeat made
of the crumbs of a stale loaf, four ounces of marrow, two heads of
garlic chopped with thyme and parsley, some nutmeg, cloves, pepper and
salt, mix it to a paste with the yelks of four eggs beaten, stuff the
lean part of the round with it, and make balls of the remainder; sew a
fillet of strong linen wide enough to keep it round and compact, put it
in a vessel just sufficiently large to hold it, add a pint of red wine,
cover it with sheets of tin or iron, set it in a brick oven properly
heated, and bake it three hours; when done, skim the fat from the gravy,
thicken it with brown flour, add some mushroom and walnut catsup, and
serve it up garnished with forcemeat balls fried. It is still better
when eaten cold with sallad.

* * * * *

BRISKET OF BEEF BAKED.

Bone a brisket of beef, and make holes in it with a sharp knife about an
inch apart, fill them alternately with fat bacon, parsley and oysters,
all chopped small and seasoned with pounded cloves and nutmeg, pepper
and salt, dredge it well with flour, lay it in a pan with a pint of red