tter in the
bottom of the pot, then dredge the piece of meat with flour and return
it to the pot to brown, turning it often to prevent its burning. Take
the gravy that you have poured from the meat into the bowl and skim
off all the fat; pour this gravy in with the meat and stir in a large
spoonful of flour wet with a little water; let it boil up ten or
fifteen minutes and pour into a gravy dish. Serve both hot, the meat
on a platter. Some are very fond of this way of cooking a piece of
beef which has been previously placed in spiced pickle for two or
three days.

SPICED BEEF. (Excellent.)

For a round of beef weighing twenty or twenty-four pounds, take
one-quarter of a pound of saltpetre, one-quarter of a pound of coarse
brown sugar, two pounds of salt, one ounce of cloves, one ounce of
allspice and half an ounce of mace; pulverize these materials, mix
them well together, and with them rub the beef thoroughly on every
part; let the beef lie for eight or ten days in the pickle thus made,
turning and rubbing it every day; then tie it around with a broad
tape, to keep it in shape; make a coarse paste of flour and water, lay
a little suet finely chopped over and under the beef, inclose the beef
entirely in the paste, and bake it six hours. When you take the beef
from the oven, remove the paste, but do not remove the tape until you
are ready to send it to the table. If you wish, to eat the beef cold,
keep it well covered that it may retain its moisture.

BEEF A LA MODE.

Mix together three teaspoonfuls of salt, one of pepper, one of ginger,
one of mace, one of cinnamon, and two of cloves. Rub this mixture into
ten pounds of the upper part of a round of beef. Let this beef stand
in this state over night. In the morning, make a dressing or stuffing
of a pint of fine bread crumbs, half a pound of fat salt pork cut in
dice, a teaspoonful of ground thyme or summer savory, two teaspoonfuls
sage, half a teaspoonful of pepper, one of nutmeg, a little cloves, an
onion minced fine, moisten with a little milk or water. Stuff this
mixture into the place from whence you took out the bone. With a long
skewer fasten the two ends of the beef together, so that its form will
be circular, and bind it around with tape to prevent the skewers
giving way. Make incisions in the beef with a sharp knife; fill these
incisions very closely with the stuffing, and dredge the whole with
flour.

Put it into a dripping-pan and pour over it a pin