and strong, part of it must be removed to another saucepan; have ready a variety of vegetables cut into small shapes, such as turnips, carrots, mushrooms, cauliflowers, or whatever may be in season; stew them gently till tender in the gravy, the meat must then be glazed and the gravy poured in the dish, and the vegetables arranged round.
BEEF RAGOUT.
Take a small well cut piece of lean beef, lard it with the fat of smoked beef, and stew it with good gravy, highly seasoned with allspice, cloves, pepper and salt; when the meat is well done remove it from the gravy, which skim carefully and free from every particle of fat, and add to it a glass of port wine, the juice of a lemon, half a tea-spoonful of cayenne pepper, and a little mushroom ketchup; the beef should be glazed when required to have an elegant appearance.
A few very small forcemeat balls must be poached in the gravy, which must be poured over the meat, and the balls arranged round the dish; this is a very savoury and pretty dish.
