e of the meat, and fill it with salt. Put a heavy
weight on the beef in order to keep it under the brine. In very hot
weather, it is difficult to corn beef in cold brine before it spoils. On
this account it is good to corn it in the pot when boiled. It is done in
the following manner; to six or eight pounds of beef, put a tea cup of
salt, sprinkle flour on the side that is to go up on the table, and put
it down in the pot, turn the water into the pot after the beef is put
in, boil it a couple of hours, then turn in more cold water, and boil it
an hour and a half longer.

7. _Mutton._

The saddle is the best part to roast--the shoulder and leg are good
roasted; but the best mode to cook the latter, is to boil it with a
piece of salt pork. A little rice boiled with it, improves the looks of
it. Mutton for roasting, should have a little butter rubbed on it, and a
little salt and pepper sprinkled on it--some people like cloves and
allspice. Put a small piece of butter in the dripping pan, and baste it
frequently. The bony side should be turned towards the fire first, and
roasted. For boiling or roasting mutton, allow a quarter of an hour to
each pound of meat. The leg is good cut in gashes, and filled with a
dressing, and baked. The dressing is made of soaked bread, a little
butter, salt, and pepper, and a couple of eggs. A pint of water with a
little butter should be put in the pan. The leg is also good, cut into
slices and broiled. It is good corned a few days, and then boiled. The
rack is good for broiling--it should be divided, each bone by itself,
broiled quick, and buttered, salted and peppered. The breast of mutton
is nice baked. The joints of the brisket should be separated, the sharp
ends of the ribs sawed off, the outside rubbed over with a little piece
of butter--salt it, and put it in a bake pan, with a pint of water. When
done, take it up, and thicken the gravy with a little flour and water,
and put in a small piece of butter. A table spoonful of catsup, cloves
and allspice, improve it, but are not essential. The neck of mutton
makes a good soup. Parsely or celery-heads are a pretty garnish for
mutton.

8. _Veal._

The loin of veal is the best piece for roasting. The breast and rack are
good roasted. The breast also is good made into a pot pie, and the rack
cut into small pieces and broiled. The leg is nice for frying, and when
several slices have been cut off for cutlets, the remainder is nice
boiled