ape. Have
ready a well-tinned stewpan (it should not be much larger than the piece
of meat you are cooking), into which put the beef, with the vegetables,
vinegar, and water. Let it simmer _very gently_ for 5 hours, or rather
longer, should the meat not be extremely tender, and turn it once or
twice. When ready to serve, take out the beef, remove the tape, and put
it on a hot dish. Skim off every particle of fat from the gravy, add the
port wine, just let it boil, pour it over the beef, and it is ready to
serve. Great care must be taken that this does not boil fast, or the
meat will be tough and tasteless; it should only just bubble. When
convenient, all kinds of stews, &c., should be cooked on a hot-plate, as
the process is so much more gradual than on an open fire.

_Time_.--5 hours, or rather more.

_Average cost_, 7d. per lb.

_Sufficient_ for 7 or 8 persons.

_Seasonable_ all the year, but more suitable for a winter dish.

GOOD MEAT.--The lyer of meat when freshly killed, and the
animal, when slaughtered, being in a state of perfect health,
adheres firmly to the bones. Beef of the best quality is of a
deep-red colour; and when the animal has approached maturity,
and been well fed, the lean is intermixed with fat, giving it
the mottled appearance which is so much esteemed. It is also
full of juice, which resembles in colour claret wine. The fat of
the best beef is of a firm and waxy consistency, of a colour
resembling that of the finest grass butter; bright in
appearance, neither greasy nor friable to the touch, but
moderately unctuous, in a medium degree between the
last-mentioned properties.

BEEF-STEAKS AND OYSTER SAUCE.

603. INGREDIENTS.--3 dozen oysters, ingredients for oyster sauce (see
No. 492), 2 lbs. of rump-steak, seasoning to taste of pepper and salt.

_Mode_.--Make the oyster sauce by recipe No. 492, and when that is
ready, put it by the side of the fire, but do not let it keep boiling.
Have the steaks cut of an equal thickness, broil them over a very clear
fire, turning them often, that the gravy may not escape. In about 8
minutes they will be done, then put them on a very hot dish; smother
with the oyster sauce, and the remainder send to table in a tureen.
Serve quickly.

_Time_.--About 8 to 10 minutes, according to the thickness of the steak.

_Average cost_, 1s. per lb.

_Sufficient_ for 4 persons.

_Seasonable_ from September to April.