e above done with spices, etc.,
and baked as hunters' beef is excellent.

BEEF, ROLLED TO EQUAL HARE--Take the inside of a large sirloin,
soak it in a glass of port wine and a glass of vinegar mixed, for
forty-eight hours; have ready a very fine stuffing, and bind it up
tight. Roast it on a hanging spit; and baste it with a glass of port
wine, the same quantity of vinegar, and a teaspoonful of pounded
allspice. Larding it improves the look and flavor; serve with a rich
gravy in the dish; currant-jelly and melted butter in tureens.

ROUND OF BEEF--Should be carefully salted and wet with the pickle
for eight or ten days. The bone should be cut out first, and the beef
skewered and tied up to make it quite round. It may be stuffed with
parsley, if approved, in which case the holes to admit the parsley
must be made with a sharp pointed knife, and the parsley coarsely cut
and stuffed in tight. As soon as it boils, it should be skimmed: and
afterwards kept boiling very gently.

BEEF STEAK, STEWED--Peel and chop two spanish onions, cut into
small parts four pickled walnuts, and put them at the bottom of a
stewpan; add a teacupful of mushroom ketchup, two teaspoonfuls of
walnut ditto, one of shalot, one of chile vinegar, and a lump of
butter. Let the rump-steak be cut about three-quarters of an inch
thick, and beat it flat with a rolling-pin, place the meat on the top
of the onions, etc., let it stew for one hour and a half, turning it
every twenty minutes. Ten minutes before serving up, throw a dozen
oysters with the liquor strained.

BEEF STEAK AND OYSTER SAUCE--Select a good, tender rump-steak, about
an inch thick, and broil it carefully. Nothing but experience and
attention will serve in broiling a steaks; one thing, however, is
always to be remembered, never malt or season broiled meat until
cooked. Have the gridiron clean and hot, grease it with either butter,
or good lard, before laying on the meat, to prevent its sticking or
marking the meat; have clear, bright coals, and turn it frequently.
when cooked, cover tightly, and have ready nicely stewed oysters; then
lay the steak in a hot dish and pour over some of the oysters. Serve
the rest in a tureen. Twenty-five oysters will make a nice sauce for a
steak.

FRICASSEE OF COLD ROAST BEEF--Cut the beef into very thin slices;
shred a handful of parsley very small, cut an onion into quarters,
and put all together into a stewpan, with a piece of butter, and some
strong b