ir until a dark brown. Add the oyster
liquor and boil one minute. Season with salt and pepper. Put back the
steak, cover the pan, and simmer half an hour or until the steak seems
tender, then add the oysters and lemon juice. Boil one minute. Serve
on a hot dish with points of toast for a garnish.

SMOTHERED BEEFSTEAK.

Take _thin_ slices of steak from the upper part of the round or one
large thin steak. Lay the meat out smoothly and wipe it dry. Prepare a
dressing, using a cupful of fine bread crumbs, half a teaspoonful of
salt, some pepper, a tablespoonful of butter, half a teaspoonful of
sage, the same of powdered summer savory, and enough milk to moisten
it all into a stiff mixture. Spread it over the meat, roll it up
carefully, and tie with a string, securing the ends well. Now fry a
few thin slices of salt pork in the bottom of a kettle or saucepan,
and into the fat that has fried out of this pork, place this roll or
rolls of beef, and brown it on all sides, turning it until a rich
color all over, then add half a pint of water, and stew until tender.
If the flavor of onion is liked, a slice may be chopped fine and added
to the dressing. When cooked sufficiently, take out the meat, thicken
the gravy, and turn over it. To be carved cutting crosswise, in
slices, through beef and stuffing.

BEEFSTEAK ROLLS.

This mode is similar to the above recipe, but many might prefer it.

Prepare a good dressing, such as you like for turkey or duck; take a
round steak, pound it, but not very hard, spread the dressing over it,
sprinkle in a little salt, pepper, and a few bits of butter, lap over
the ends, roll the steak up tightly and tie closely; spread two great
spoonfuls of butter over the steak after rolling it up, then wash with
a well-beaten egg, put water in the bake-pan, lay in the steak so as
not to touch the water, and bake as you would a duck, basting often. A
half-hour in a brisk oven will bake. Make a brown gravy and send to
the table hot.

TO COLLAR A FLANK OF BEEF.

Procure a well-corned flank of beef--say six pounds. Wash it, and
remove the inner and outer skin with the gristle. Prepare a seasoning
of one teaspoonful each of sage, parsley, thyme, pepper and cloves.
Lay your meat upon a board and spread this mixture over the inside.
Roll the beef up tight, fasten it with small skewers, put a cloth over
it, bandage the cloth with tape, put the beef into the stewpot, cover
it with water to the depth of an