f flour mixed with 2 of cold water. Let it boil up for a
minute or two after the thickening is added, and serve. When a
vegetable-scoop is at hand, use it to cut the vegetables in fanciful
shapes, and tomato, Harvey's sauce, or walnut-liquor may be used to
flavour the gravy. It is less rich if stewed the previous day, so that
the fat may be taken off when cold; when wanted for table, it will
merely require warming through.

_Time_.--3 hours. Average cost, 1s. per lb.

_Sufficient_ for 4 or 5 persons.

_Seasonable_ at any time.

STEWED BEEF AND CELERY SAUCE (Cold Meat Cookery).

667. INGREDIENTS.--3 roots of celery, 1 pint of gravy, No. 436, 2 onions
sliced, 2 lbs. of cold roast or boiled beef.

_Mode_.--Cut the celery into 2-inch pieces, put them in a stew-pan, with
the gravy and onions, simmer gently until the celery is tender, when add
the beef cut into rather thick pieces; stew gently for 10 minutes, and
serve with fried potatoes.

_Time_.--From 20 to 25 minutes to stew the celery.

_Average cost_, exclusive of the meat, 6d.

_Seasonable_ from September to January.

STEWED BEEF WITH OYSTERS (Cold Meat Cookery).

668. INGREDIENTS.--A few thick steaks of cold ribs or sirloin of beef, 2
oz. of butter, 1 onion sliced, pepper and salt to taste, 1/2 glass of
port wine, a little flour to thicken, 1 or 2 dozen oysters, rather more
than 1/2 pint of water.

_Mode_.--Cut the steaks rather thick, from cold sirloin or ribs of beef;
brown them lightly in a stewpan, with the butter and a little water; add
1/2 pint of water, the onion, pepper, and salt, and cover the stewpan
closely, and let it simmer very gently for 1/2 hour; then mix about a
teaspoonful of flour smoothly with a little of the liquor; add the port
wine and oysters, their liquor having been previously strained and put
into the stewpan; stir till the oysters plump, and serve. It should not
boil after the oysters are added, or they will harden.

_Time_.--1/2 hour. _Average cost_, exclusive of the meat, 1s. 4d.

_Seasonable_ from September to April.

STEWED BRISKET OF BEEF.

669. INGREDIENTS.--7 lbs. of a brisket of beef, vinegar and salt, 6
carrots, 6 turnips, 6 small onions, 1 blade of pounded mace, 2 whole
allspice pounded, thickening of butter and flour, 2 tablespoonfuls of
ketchup; stock, or water.

_Mode_.--About an hour before dressing it, rub the meat over with
vinegar and salt; put it into a stewpan, with sufficient stock to cover
it