pepper and salt, lay them into a stewpan with some sliced onion, and
cover them with water and a little gravy. When done on one side, turn
the steaks on the other, and thicken the gravy at the same time with
some butter and flour. A little shalot or ketchup, or both, may be added
at pleasure. Twenty or twenty-five minutes will stew them, but long
stewing will make them hard.

STEWED ONIONS. Peel six large onions, fry them gently of a fine brown,
but do not blacken them. Then put them into a small stewpan, with a
little weak gravy, pepper and salt. Cover and stew them gently two
hours, and let them be lightly floured at first.

STEWED OX CHEEK. Soak and cleanse a fine cheek the day before it is to
be eaten. Put it into a stewpan that will cover close, with three quarts
of water; simmer it after it has first boiled up, and been well skimmed.
In two hours put in plenty of carrots, leeks, two or three turnips, a
bunch of sweet herbs, some whole pepper, and four ounces of allspice.
Skim it often, and when the meat is tender, take it out. Let the soup
get cold, take off the cake of fat, and serve the soup separately, or
with the meat. It should be of a fine brown, which may be done by adding
a little burnt sugar, or by frying some onions quite brown with flour,
and simmering them with it. This last method improves the flavour of all
soups and gravies of the brown sort. If vegetables are not approved,
they may be taken out of the soup, and a small roll be toasted, or bread
fried and added. Celery is a great addition, and should always be
served. When out of season, the seed of it gives quite as good a
flavour, boiled in, and strained off.--Another way. Soak an ox cheek
three hours, and clean it with plenty of water. Take the meat off the
bones, and put it into a stewpan with a large onion, a bunch of sweet
herbs, some bruised allspice, pepper and salt. Lay the bones on the top,
pour on two or three quarts of water, and cover the pan close with stout
paper, or a dish that will fit close. Let it stand eight or ten hours in
a slow oven, or simmer it by the side of the fire, or on a hot hearth.
When done tender, put the meat into a clean pan, and let it get cold.
Take off the cake of fat, and warm the head in pieces in the soup. Serve
with any sort of vegetables.

STEWED OYSTERS. Open the shells, separate the liquor from the oysters,
and wash them from the grit. Strain the liquor, add to the oysters a bit
of mace, lemon pe