t of hot water; turn
a large pan over it to keep in the steam, and roast slowly from three
to four hours, allowing a quarter of an hour to each pound of meat. If
the meat should be tough, it may be stewed first in a pot, with water
enough to cover it, until tender, and then put into a dripping-pan and
browned in the oven.

If the meat is to be eaten hot, skim off the fat from the gravy, into
which, after it is taken off the fire, stir in the beaten yolks of two
eggs. If onions are disliked you may omit them and substitute minced
oysters.

TENDERLOIN OF BEEF.

To serve tenderloin as directed below, the whole piece must be
extracted before the hind-quarter of the animal is cut out. This must
be particularly noted, because not commonly practiced, the tenderloin
being usually left attached to the roasting pieces, in order to
furnish a tidbit for a few. To dress it whole, proceed as follows:
Washing the piece well, put it in an oven; add about a pint of water,
and chop up a good handful of each of the following vegetables as an
ingredient of the dish, _viz._, Irish potatoes, carrots, turnips and a
large bunch of celery. They must be washed, peeled and chopped up
raw, then added to the meat; blended with the juice, they form and
flavor the gravy. Let the whole slowly simmer, and when nearly done,
add a teaspoonful of pounded allspice. To give a richness to the
gravy, put in a tablespoonful of butter. If the gravy should look too
greasy, skim off some of the melted suet. Boil also a lean piece of
beef, which, when perfectly done, chop fine, flavoring with a very
small quantity of onion, besides pepper and salt to the taste. Make
into small balls, wet them on the outside with eggs, roll in grated
cracker or fine bread crumbs. Fry these force meat balls a light
brown. When serving the dish, put these around the tenderloin, and
pour over the whole the rich gravy. This dish is a very handsome one,
and, altogether, fit for an epicurean palate. A sumptuous dish.

STEWED STEAK WITH OYSTERS.

Two pounds of rump steak, one pint of oysters, one tablespoonful of
lemon juice, three of butter, one of flour, salt, pepper, one cupful
of water. Wash the oysters in the water and drain into a stewpan. Put
this liquor on to heat. As soon as it comes to a boil, skim and set
back. Put the butter in a frying pan, and when hot, put in a steak.
Cook ten minutes. Take up the steak, and stir the flour into the
butter remaining in the pan. St