MINCED BEEF (Cold Meat Cookery).

636. INGREDIENTS.--1 oz. of butter, 1 small onion, 2 tablespoonfuls of
gravy left from the meat, 1 tablespoonful of strong ale, 1/2 a
teaspoonful of flour, salt and pepper to taste, a few slices of lean
roast beef.

_Mode_.--Put into a stewpan the butter with an onion chopped fine; add
the gravy, ale, and 1/2 a teaspoonful of flour to thicken; season with
pepper and salt, and stir these ingredients over the fire until the
onion is a rich brown. Cut, but do not chop the meat _very fine_, add it
to the gravy, stir till quite hot, and serve. Garnish with sippets of
toasted bread. Be careful in not allowing the gravy to boil after the
meat is added, as it would render it hard and tough.

_Time_.--About 1/2 hour. _Average cost_, exclusive of the meat, 3d.

_Seasonable_ at any time.

MIROTON OF BEEF.

637. INGREDIENTS.--A few slices of cold roast beef, 3 oz. of butter,
salt and pepper to taste, 3 onions, 1/2 pint of gravy.

_Mode_.--Slice the onions and put them into a frying-pan with the cold
beef and butter; place it over the fire, and keep turning and stirring
the ingredients to prevent them burning. When of a pale brown, add the
gravy and seasoning; let it simmer for a few minutes, and serve very
hot. This dish is excellent and economical.

_Time_.--5 minutes. _Average cost_, exclusive of the meat, 6d.

_Seasonable_ at any time.

STEWED OX-CHEEK.

638. INGREDIENTS.--1 cheek, salt and water, 4 or 5 onions, butter and
flour, 6 cloves, 3 turnips, 2 carrots, 1 bay-leaf, 1 head of celery, 1
bunch of savoury herbs, cayenne, black pepper and salt to taste, 1 oz.
of butter, 2 dessertspoonfuls of flour, 2 tablespoonfuls of Chili
vinegar, 2 tablespoonfuls of mushroom ketchup, 2 tablespoonfuls of port
wine, 2 tablespoonfuls of Harvey's sauce.

_Mode_.--Have the cheek boned, and prepare it the day before it is to be
eaten, by cleaning and putting it to soak all night in salt and water.
The next day, wipe it dry and clean, and put it into a stewpan. Just
cover it with water, skim well when it boils, and let it gently simmer
till the meat is quite tender. Slice and fry 3 onions in a little butter
and flour, and put them into the gravy; add 2 whole onions, each stuck
with 3 cloves, 3 turnips quartered, 2 carrots sliced, a bay-leaf, 1 head
of celery, a bunch of herbs, and seasoning to taste of cayenne, black
pepper, and salt. Let these stew till perfectly tender; then take out
the