water. Simmer it to
three quarts, clear it from the fat when cold, and add an onion if
approved. If there be still any fat remaining, lay a piece of clean
blotting or writing paper on the broth when in the bason, and it will
take up every particle of the fat.

BEEF CAKES, chiefly intended for a side-dish of dressed meat. Pound some
beef that is under done, with a little fat bacon or ham. Season with
pepper, salt, a little shalot or garlick; mix them well, and make the
whole into small cakes three inches long, and half as wide and thick.
Fry them to a light brown, and serve them in good thick gravy.

BEEF CECILS. Mince some beef with crumbs of bread, a quantity of onions,
some anchovies, lemon peel, salt, nutmeg, chopped parsley, pepper, and
a bit of warmed butter. Mix these over the fire a few minutes: when cool
enough, make them into balls of the size and shape of a turkey's egg,
with an egg. Sprinkle them with fine crumbs, fry them of a yellow brown,
and serve with gravy, as for Beef Olives.

BEEF COLLOPS. Cut thin slices of beef from the rump, or any other tender
part, and divide them into pieces three inches long: beat them with the
blade of a knife, and flour them. Fry the collops quick in butter two
minutes; then lay them into a small stewpan, and cover them with a pint
of gravy. Add a bit of butter rubbed in flour, pepper and salt, a little
bit of shalot shred very fine, with half a walnut, four small pickled
cucumbers, and a tea-spoonful of capers cut small. Be careful that the
stew does not boil, and serve in a hot covered dish.

BEEF FRICASSEE. Cut some thin slices of cold roast beef, shred a handful
of parsley very small, cut an onion into quarters, and put them all
together into a stewpan, with a piece of butter, and some strong broth.
Season with salt and pepper, and simmer very gently for a quarter of an
hour. Mix into it the yolks of two eggs, a glass of port wine, and a
spoonful of vinegar: stir it quick, rub the dish with shalot, and turn
the fricassee into it.

BEEF GRAVY. Cover the bottom of a stewpan, clean and well-tinned, with a
slice of good ham or lean bacon, four or five pounds of gravy beef cut
in pieces, an onion, a carrot, two cloves, and a head of celery. Add a
pint of broth or water, cover it close, and simmer it till the liquor is
nearly all exhausted. Turn it about, and let it brown slightly and
equally all over, but do not suffer it to burn or stick to the pan, for
that w