weight of the meat; this dish is excellent when cold. A rump steak stewed in the same way will be found exceedingly fine.
KIMMEL MEAT.
Place a small piece of the rump of beef, or the under cut of a sirloin in a deep pan with three pints of vinegar, two ounces of carraway seeds tied in a muslin bag, salt, pepper, and spices, cover it down tight, and bake thoroughly in a slow oven. This is a fine relish for luncheons.
BEEF AND BEANS.
Take a piece of brisket of beef, cover it with water, when boiling skim off the fat, add one quartern of French beans cut small, two onions cut in quarters, season with pepper and salt, and when nearly done take a dessert-spoonful of flour, one of coarse brown sugar, and a large tea-cup full of vinegar, mix them together and stir in with the beans, and continue stewing for about half an hour longer.
