ould spoil the gravy. Then put in three quarts of boiling water;
and when it boils up, skim it carefully, and wipe off with a clean
cloth what sticks round the edge and inside of the stewpan, that the
gravy may be delicately clean and clear. Let it stew gently by the side
of the fire for about four hours, till reduced to two quarts of good
gravy. Take care to skim it well, strain it through silk or muslin, and
set it in a cold place.

BEEF HAMS. Cut the leg of beef like a ham; and for fourteen pounds
weight, mix a pound of salt, a pound of brown sugar, an ounce of
saltpetre, and an ounce of bay salt. Put it into the meat, turn and
baste it every day, and let it lie a month in the pickle. Then take it
out, roll it in bran, and smoke it. Afterwards hang it in a dry place,
and cut off pieces to boil, or broil it with poached eggs.

BEEF HASH. Cut some thin slices of beef that is underdone, with some of
the fat; put it into a small stewpan, with a little onion or shalot, a
little water, pepper and salt. Add some of the gravy, a spoonful of
vinegar, and of walnut ketchup: if shalot vinegar be used, there will be
no need of the onion nor the raw shalot. The hash is only to be simmered
till it is hot through, but not boiled: it is owing to the boiling of
hashes and stews that they get hard. When the hash is well warmed up,
pour it upon sippets of bread previously prepared, and laid in a warm
dish.

BEEF HEART. Wash it carefully, stuff it as a hare, and serve with rich
gravy and currant-jelly sauce. Hash it with the same, and add a little
port wine.

BEEF OLIVES. Take some cold beef that has not been done enough, and cut
slices half an inch thick, and four inches square. Lay on them a
forcemeat of crumbs of bread, shalot, a little suet or fat, pepper and
salt. Roll and fasten them with a small skewer, put them into a stewpan
with some gravy made of the beef bones, or the gravy of the meat, and a
spoonful or two of water, and stew them till tender. Beef olives may
also be made of fresh meat.

BEEF PALATES. Simmer them in water several hours, till they will peel.
Then cut the palates into slices, or leave them whole, and stew them in
a rich gravy till they become as tender as possible. Season with
cayenne, salt and ketchup: if the gravy was drawn clear, add also some
butter and flour. If the palates are to be dressed white, boil them in
milk, and stew them in a fricassee sauce; adding cream, butter, flour,
mushroo