juices of the meat when broiled. The same pieces that are
good broiled are good for frying. Fry a few slices of salt pork, brown,
then take them up and put in the beef. When brown on both sides, take it
up, take the pan off from the fire, to let the fat cool; when cool, turn
in half a tea cup of water, mix a couple of tea spoonsful of flour with
a little water, stir it into the fat, put the pan back on the fire, stir
it till it boils up, then turn it over the beef.

4. _Alamode Beef._

The round of beef is the best piece to alamode--the shoulder clod is
good, and comes lower; it is also good stewed, without any spices. For
five pounds of beef, soak about a pound of bread in cold water till
soft, then drain off the water, mash the bread fine, put in a piece of
butter, of the size of a hen's egg, half a tea spoonful of salt, the
same quantity of ground cloves, allspice, and pepper, half a nutmeg, a
couple of eggs, and a table spoonful of flour--mix the whole well
together; then cut gashes in the beef, and fill them with about half of
the dressing, put the meat in a bake-pan, with lukewarm water enough to
cover it; set it where it will stew gently for a couple of hours, cover
it with a heated bake pan lid. When it has stewed a couple of hours,
turn the reserved dressing on top of the meat, heat the bake pan lid hot
enough to brown the dressing, stew it an hour and a half longer. After
the meat is taken up, if the gravy is not thick enough, mix a tea
spoonful or two of flour with a little water, and stir it into the
gravy; put in a little butter, a wine glass of wine, and turn it over
the meat.

5. _Beef Liver._

Liver is very good fried, but the best way to cook it, is to broil it
ten minutes, with four or five slices of salt pork. Then take it, cut it
into small strips together with the pork, put it in a stew pan, with a
little water, butter, and pepper. Stew it four or five minutes.

6. _To Corn Beef._

To every gallon of cold water, put a quart of rock salt, an ounce of
salt-petre, quarter of a pound of brown sugar--(some people use
molasses, but it is not as good)--no boiling is necessary. Put the beef
in the brine. As long as any salt remains at the bottom of the cask it
is strong enough. Whenever any scum rises, the brine should be scalded,
skimmed, and more sugar, salt and salt-petre added. When a piece of beef
is put in the brine, rub a little salt over it. If the weather is hot,
cut a gash to the bon