BEEF.

2. Bceuf-a la-mode.

Take a fine tender ronnd of beef, pound it, lard it thickly, by passing pieces of fat bacon, cut into strips aboat as thick as your finger, throngh the meat, after having made holes in it for this purpose, with the sharpened point of the handle of a ladle ; now leave the piece for two days in the vinegar pickle, (Receipt 2, Section 14 ;) then put it with the liquid and a tumblerful of white-wine-vinegar on the fire, let it stew for several hours tili done; now take a brown sance, and bind it with the juice of the meat, which has been boiled for a lit-tle while, pass it throngh a hair-sieve, pour the gravy over the meat and dish it. Before serving, you may also garnish it with fried potatoes.

3. English Roast Beef. (Sirloin.)

Take a sirloin of beef, which weighs from twenty to thirty pounds and which mast have been kept for a few days ; after having cut out the tenderloin, (which is always sold with it,) re- move all the bones, salt it and pepper it on the inside, roll it up, beginning at the top or thin part, then tie it well ronnd with twine, and roast it in the following manner; pnt three large onions, a carrot, cut in slices, with a table-spoonful of good dripping and about a pint of water, into a suitable pan, put the rolled-up sirloin with it, strew over the necessary salt, and roast it, bastingit all the time, that is to say, from time to time, pour a spoonful of the juice of the meat over the surface, and continue this until it is thoroughly roasted ; four, five and sometimes six hours are requisite ; accordingly as the guests like it more or less done. Then the roast is taken out, the twine taken off, its own juice is poured over it, it is garnished with some scraped horse-radish, and sent to the table. The gravy is prepared as follows: add to the juice of the meat, two spoonfuls of brown broth, let it boil up a couple of times, skimming off the fat, and pass it throngh a hair-sieve; fre- quently, nicely roasted potatoes are served up with it.

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