equire to be more
frequently changed.

_Note_.--The BRISKET and RUMP may be boiled by the above recipe; of
course allowing more or less time, according to the size of the joint.

BEEF CAKE.

610. INGREDIENTS.--The remains of cold roast beef; to each pound of cold
meat allow 1/4 lb. of bacon or ham; seasoning to taste of pepper and
salt, 1 small bunch of minced savoury herbs, 1 or 2 eggs.

_Mode_.--Mince the beef very finely (if underdone it will be better),
add to it the bacon, which must also be chopped very small, and mix well
together. Season, stir in the herbs, and bind with an egg, or 2 should 1
not be sufficient. Make it into small square cakes, about 1/2 inch
thick, fry them in hot dripping, and serve in a dish with good gravy
poured round them.

_Time_.--10 minutes.

_Average cost_, exclusive of the cold meat, 6d.

_Seasonable_ at any time.

BROILED BEEF-STEAKS or RUMP-STEAKS.

611. INGREDIENTS.--Steaks, a piece of butter the size of a walnut, salt
to taste, 1 tablespoonful of good mushroom ketchup or Harvey's sauce.

_Mode_.--As the success of a good broil so much depends on the state of
the fire, see that it is bright and clear, and perfectly free from
smoke, and do not add any fresh fuel just before you require to use the
gridiron. Sprinkle a little salt over the fire, put on the gridiron for
a few minutes, to get thoroughly hot through; rub it with a piece of
fresh, suet, to prevent the meat from sticking, and lay on the steaks,
which should be cut of an equal thickness, about 3/4 of an inch, or
rather thinner, and level them by beating them as _little_ as possible
with a rolling-pin. Turn them frequently with steak-tongs (if these are
not at hand, stick a fork in the edge of the fat, that no gravy
escapes), and in from 8 to 10 minutes they will be done. Have ready a
very hot dish, into which put the ketchup, and, when liked, a little
minced shalot; dish up the steaks, rub them over with butter, and season
with pepper and salt. The exact time for broiling steaks must be
determined by taste, whether they are liked underdone or well done; more
than from 8 to 10 minutes for a steak 3/4 inch in thickness, we think,
would spoil and dry up the juices of the meat. Great expedition is
necessary in sending broiled steaks to table; and, to have them in
perfection, they should not be cooked till everything else prepared for
dinner has been dished up, as their excellence entirely depends on their
being