f an emaciating effect, the lyer
adheres but slightly to the bones, with its fibres contracted
and dry; and the little fat that there may be is friable, and
shrunk within its integuments. The flesh of animals slaughtered
whilst under considerable depression of vital energy (as from
previous bleeding) has a diminished tendency to stiffen after
death, the feebleness of this tendency being in proportion to
the degree of depression. It presents, also, an unnatural blue
or pallid appearance, has a faint and slightly sour smell, and
soon becomes putrid. When an animal has died otherwise than by
slaughtering, its flesh is flaccid and clammy, emits a peculiar
faint and disagreeable smell, and, it need scarcely be added,
spontaneous decomposition proceeds very rapidly.

BEEF-STEAKS WITH FRIED POTATOES, or BIFTEK AUX POMMES-DE-TERRE (a la
mode Francaise).

606. INGREDIENTS.--2 lbs. of steak, 8 potatoes, 1/4 lb. of butter, salt
and pepper to taste, 1 teaspoonful of minced herbs.

_Mode_.--Put the butter into a frying or _saute_ pan, set it over the
fire, and let it get very hot; peel, and cut the potatoes into long thin
slices; put them into the hot butter, and fry them till of a nice brown
colour. Now broil the steaks over a bright clear fire, turning them
frequently, that every part may be equally done: as they should not be
thick, 5 minutes will broil them. Put the herbs and seasoning in the
butter the potatoes were fried in, pour it under the steak, and place
the fried potatoes round, as a garnish. To have this dish in perfection,
a portion of the fillet of the sirloin should be used, as the meat is
generally so much more tender than that of the rump, and the steaks
should be cut about 1/3 of an inch in thickness.

_Time_.--5 minutes to broil the steaks, and about the same time to fry
the potatoes. _Average cost_, 1s. per lb.

_Sufficient_ for 4 persons.

_Seasonable_ all the year; but not so good in warm weather, as the meat
cannot hang to get tender.

[Illustration: AITCH-BONE OF BEEF.]

BOILED AITCH-BONE OF BEEF.

607. INGREDIENTS.--Beef, water.

_Mode_.--After this joint has been in salt 5 or 6 days, it will be ready
for use, and will not take so long boiling: as a round, for it is not so
solid. Wash the meat, and, if too salt, soak it for a few hours,
changing the water once or twice, till the required freshness is
obtained. Put into a saucepan, or boiling-pot,