o keep the flies from it, and hang it in
a _dry, dark, cool place_. After a week it is fit for use. A strong,
coarse brown paper, folded around the beef, and fastened with paste,
keeps it nicely.

Tongues are smoked in the same manner. Hang them by a string put
through the root end. Spiced brine for smoked beef or tongues will be
generally liked.

ROAST BEEF PIE WITH POTATO CRUST.

When you have a cold roast of beef, cut off as much as will half fill
a baking-dish suited to the size of your family; put this sliced beef
into a stewpan with any gravy that you may have also saved, a lump of
butter, a bit of sliced onion and a seasoning of pepper and salt, with
enough water to make plenty of gravy; thicken it, too, by dredging in
a tablespoonful of flour; cover it up on the fire, where it may stew
gently, but not be in danger of burning. Meanwhile there must be
boiled a sufficient quantity of potatoes to fill up your baking-dish,
after the stewed meat has been transferred to it. The potatoes must be
boiled done, mashed smooth, and beaten up with milk and butter, as if
they were to be served alone, and placed in a thick layer on top of
the meat. Brush it over with egg, place the dish in an oven, and let
it remain there long enough to be brown. There should be a goodly
quantity of gravy left with the beef, that the dish be not dry and
tasteless. Serve with it tomato sauce, Worcestershire sauce or any
other kind that you prefer. A good, plain dish.

ROAST BEEF PIE.

Cut up roast beef, or beefsteak left from a previous meal, into thin
slices, lay some of the slices into a deep dish which you have lined
_on the sides_ with rich biscuit dough, rolled very thin (say a
quarter of an inch thick); now sprinkle over this layer a little
pepper and salt; put in a small bit of butter, a few slices of cold
potatoes, a little of the cold gravy, if you have any left from the
roast. Make another layer of beef, another layer of seasoning, and so
on, until the dish is filled; cover the whole with paste leaving a
slit in the centre, and bake half an hour.

BEEFSTEAK PIE.

Cut up rump or flank steak into strips two inches long and about an
inch wide. Stew them with the bone, in just enough water to cover
them, until partly cooked; have half a dozen of cold boiled potatoes
sliced. Line a baking-dish with pie paste, put in a layer of the meat
with salt, pepper, and a little of thinly-sliced onion, then one of
the sliced potatoes, w