BEEF.

3. A Fish-s:use, to boil Fish blue.

Boil together, a good handful of parsley, tied in a bunch, two bayleaves, a large onion, half a lemon and a carrot, all sliced, also a table-spoonful of whole white pepper, half that quantity of cloves, one part of water and three parts of good white-wine-vinegar; season the whole witli a couple of hand- fuls of salt. You can also use one part of vinegar, one part of white wine and two parts of water.

4. Fish dressing.

Take the spices, parsley, onions, &c., exactly as in the fore- going receipt, and pour over them a pint of the finest salad-oil.

Fish which are to be broiled should always be put, for a couple of hours, into this pickle.

FIFTEEtfTH SECTIOtf.

XYI. BEEF.

1. To boil Beef well.

Take of the hind-quarter, a pretty thick piece, which has on it a layer of fat, pound it thoroughly, wipe it with a dry cloth, and put it on the fire with some cold water. Do not let it boil tili you have succeeded in skimmiug off all ünpnrities; now add some salt, and let it boil slowly for three hours. When properly skimmed, you must put the cover on. Half an hour before it has become sufficiently soft, put in the ordi- nary soup-herbs, and serve the boiled vegetables, garnished with some fresh parsley, to the table. Pour on the dish broth, in proportion to the quantity of meat you have cut off, so that it may taste juicy; whilst boiling, the pot must never be allowed to boil over, and for this purpose the fire must be properly regulated.

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