F.

The round is the best piece for potting, and you may use both the
upper and under part. Take ten pounds of beef, remove all the fat, cut
the lean into square pieces, two inches thick. Mix together three
teaspoonfuls of salt, one of pepper, one of cloves, one of mace, one
of cinnamon, one of allspice, one of thyme, and one of sweet basil.
Put a layer of the pieces of beef into an earthen pot, sprinkle some
of this spice mixture over this layer, add a piece of fat salt pork,
cut as thin as possible, sprinkle a little of the spice mixture over
the pork, make another layer of the beef with spices and pork, and so
on, until the pot is filled. Pour over the whole three tablespoonfuls
of Tarragon vinegar, or, if you prefer it, half a pint of Madeira
wine; cover the pot with a paste made of flour and water, so that no
steam can escape. Put the pot into an oven, moderately heated, and let
it stand there eight hours; then set it away to use when wanted.

Beef cooked in this manner will keep good for a fortnight in moderate
weather.

It is an excellent relish for breakfast, and may be eaten either warm
or cold. When eaten warm, serve with slices of lemon.

STEWED BRISKET OF BEEF.

Put the part that has the hard fat into a stewpot with a small
quantity of water; let it boil up and skim it thoroughly; then add
carrots, turnips, onions, celery and a few pepper-corns. Stew till
extremely tender; then take out all the flat bones and remove all the
fat from the soup. Either serve that and the meat in tureen, or the
soup alone, and the meat on a dish garnished with some vegetables. The
following sauce is much admired served with the beef: Take half a pint
of the soup and mix it with a spoonful of catsup, a teaspoonful of
made mustard, a little flour, a bit of butter and salt; boil all
together a few minutes, then pour it round the meat.

DRIED BEEF WITH CREAM.

Shave your beef _very fine_. Put it into a suitable dish on the back
of the stove; cover with cold water and give it time to soak out to
its original size before being dried. When it is quite soft and the
water has become hot (it must not boil) take it off, turn off the
water, pour on a cup of cream; if you do not have it use milk and
butter, a pinch of pepper; let it come to a boil, thicken with a
tablespoonful of flour wet up in a little milk. Serve on dipped toast
or not, just as one fancies. A nice breakfast dish.

BEEF CROQUETTES. No. 1.

Chop fine one c