enough to hold the beef, lay it in and strew the remainder on the top, rub it well every day for two weeks, and spread the mixture over it; at the end of this time, wash the beef, bind it with tape, to keep it round and compact, filling the hole where the bone was with a piece of fat, lay it in a pan of convenient size, strew a little suet over the top, and pour on it a pint of water, cover the pan with a coarse crust and a thick paper over that, it will take five hours baking; when cold take off the tape. It is a delicious relish at twelve o’clock, or for supper, eaten with vinegar, mustard, oil, or sallad. Skim the grease from the gravy and bottle it; it makes an excellent seasoning for any made dish.
A NICE LITTLE DISH OF BEEF.
Mince cold roast beef, fat and lean, very fine, add chopped onion, pepper, salt, and a little good gravy, fill scollop shells two parts full, and fill them up with potatos mashed smooth with cream, put a bit of butter on the top, and set them in an oven to brown.
BEEF STEAKS.
The best part of the beef for steaks, is the seventh and eighth ribs, the fat and lean are better mixed, and it is more tender than the rump if it be kept long enough; cut the steaks half an inch thick, beat them a little, have fine clear coals, rub the bars of the gridiron with a cloth dipped in lard before you put it over the coals, that none may drip to cause a bad smell, put no salt on till you dish them, broil them quick, turning them frequently; the dish must be very hot, put some slices of onion in it, lay in the steaks, sprin-
