o taste.

_Mode_.--Have the bone sawn into 4 or 5 pieces, cover with hot water,
bring it to a boil, and remove any scum that may rise to the surface.
Put in the celery, onion, herbs, spice, and seasoning, and simmer very
gently until the meat is tender. Peel the vegetables, cut them into any
shape fancy may dictate, and boil them with the onions until tender;
lift out the beef, put it on a dish, which keep hot, and thicken with
butter and flour as much of the liquor as will be wanted for gravy; keep
stirring till it boils, then strain and skim. Put the gravy back in the
stewpan, add the seasoning, port wine, and ketchup, give one boil, and
pour it over the beef; garnish with the boiled carrots, turnips, and
onions.

_Time_.--The meat to be stewed about 4 hours. _Average cost_, 4d. per
lb. with bone.

_Sufficient_ for 7 or 8 persons.

_Seasonable_ at any time.

TOAD-IN-THE-HOLE (a Homely but Savoury Dish).

672. INGREDIENTS.--1-1/2 lb. of rump-steak, 1 sheep's kidney, pepper and
salt to taste. For the batter, 3 eggs, 1 pint of milk, 4 tablespoonfuls
of flour, 1/2 saltspoonful of salt.

_Mode_.--Cut up the steak and kidney into convenient-sized pieces, and
put them into a pie-dish, with a good seasoning of salt and pepper; mix
the flour with a small quantity of milk at first, to prevent its being
lumpy; add the remainder, and the 3 eggs, which should be well beaten;
put in the salt, stir the batter for about 5 minutes, and pour it over
the steak. Place it in a tolerably brisk oven immediately, and bake for
1-1/2 hour.

_Time_.--1-1/2 hour. _Average cost_, 1s. 9d.

_Sufficient_ for 4 or 5 persons.

_Seasonable_ at any time.

_Note_.--The remains of cold beef, rather underdone, may be substituted
for the steak, and, when liked, the smallest possible quantity of minced
onion or shalot may be added.

BOILED TONGUE.

673. INGREDIENTS.--1 tongue, a bunch of savoury herbs, water.

_Mode_.--In choosing a tongue, ascertain how long it has been dried or
pickled, and select one with a smooth skin, which denotes its being
young and tender. If a dried one, and rather hard, soak it at least for
12 hours previous to cooking it; if, however, it is fresh from the
pickle, 2 or 3 hours will be sufficient for it to remain in sock. Put
the tongue in a stewpan with plenty of cold water and a bunch of savoury
herbs; let it gradually come to a boil, skim well and simmer very gently
until tender. Peel off the skin, garnish