put a heavy weight on it to press it.

_Time_.--17 days.

_Seasonable_ at any time.

BEEF SAUSAGES.

662. INGREDIENTS.--To every lb. of suet allow 2 lbs. of lean beef;
seasoning to taste of salt, pepper, and mixed spices.

_Mode_.--Clear the suet from skin, and chop that and the beef as finely
as possible; season with pepper, salt, and spices, and mix the whole
well together. Make it into flat cakes, and fry of a nice brown. Many
persons pound the meat in a mortar after it is chopped ( but this is not
necessary when the meat is minced finely.)

_Time_.--10 minutes. _Average cost_, for this quantity, 1s. 6d.

_Seasonable_ at any time.

BEEF-STEAK, Rolled, Roasted, and Stuffed.

663. INGREDIENTS.--2 lbs. of rump-steak, forcemeat No. 417, pepper and
salt to taste, clarified butter.

_Mode_.--Have the steaks cut rather thick from a well-hung rump of beef,
and sprinkle over them a seasoning of pepper and salt. Make a forcemeat
by recipe No. 417; spread it over _half_ of the steak; roll it up, bind
and skewer it firmly, that the forcemeat may not escape, and roast it
before a nice clear fire for about 1-1/2 hour, or rather longer, should
the roll be very large and thick. Keep it constantly basted with butter,
and serve with brown gravy, some of which must be poured round the
steak, and the remainder sent to table in a tureen.

_Time_.--1-1/2 hour. _Average cost_, 1s. per lb.

_Sufficient_ for 4 persons.

_Seasonable_ all the year, but best in winter.

SLICED AND BROILED BEEF--a Pretty Dish (Cold Meat Cookery).

664. INGREDIENTS.--A few slices of cold roast beef, 4 or 5 potatoes, a
thin batter, pepper and salt to taste.

_Mode_.--Pare the potatoes as you would peel an apple; fry the parings
in a thin batter seasoned with salt and pepper, until they are of a
light brown colour, and place them on a dish over some slices of beef,
which should be nicely seasoned and broiled.

_Time_.--5 minutes to broil the meat.

_Seasonable_ at any time.

SPICED BEEF (to Serve Cold).

665. INGREDIENTS.--14 lbs. of the thick flank or rump of beef, 1/2 lb.
of coarse sugar, 1 oz. of saltpetre, 1/4 lb. of pounded allspice, 1 lb.
of common salt.

_Mode_.--Rub the sugar well into the beef, and let it lay for 12 hours;
then rub the saltpetre and allspice, both of which should be pounded,
over the meat, and let it remain for another 12 hours; then rub in the
salt. Turn daily in the liquor for a fortnight, soak it for a