he beef over with the
seasoning, and bind it up tight with a tape. Set it in a well tinned pot
over a fire, or rather a stove: three or four onions must be fried brown
and put to the beef, with two or three carrots, one turnip, a head or
two of celery, and a small quantity of water. Let it simmer gently ten
or twelve hours, or till extremely tender, turning the meat twice. Put
the gravy into a pan, remove the fat, keep the beef covered, then put
them together, and add a glass of port wine. Take off the tape, and
serve with vegetables; or strain them off, and cut them into dice for
garnish. Onions roasted, and then stewed with the gravy, are a great
improvement. A tea-cupful of vinegar should be stewed with the
beef.--Another way is to take about eleven pounds of the mouse-buttock,
or clod of beef, or a blade bone, or the sticking piece, and cut it into
pieces of three or four ounces each. Put two or three ounces of beef
drippings, and two large onions, into a large deep stewpan; as soon as
it is quite hot, flour the meat, put it into the stewpan, and keep
stirring it with a wooden spoon. When it has been on about ten minutes,
dredge it with flour, and keep doing so till you have stirred in as much
as will thicken it. Then cover it with about a gallon of boiling water,
adding it by degrees, and stirring it together. Skim it when it boils,
and then put in a dram of ground black pepper, and two drams of
allspice. Set the pan by the side of the fire, or at a distance over it,
and let it stew very slowly for about three hours. When the meat is
sufficiently tender, put it into a tureen, and send it to table with a
nice sallad.

ALE, allowing eight bushels of malt to the hogshead, should be brewed in
the beginning of March. Pour on at once the whole quantity of hot water,
not boiling, and let it infuse three hours close covered. Mash it in the
first half hour, and let it stand the remainder of the time. Run it on
the hops, half a pound to the bushel, previously infused in water, and
boil them with the wort two hours. Cool a pailful after it has boiled,
add to it two quarts of yeast, which will prepare it for putting to the
rest when ready, the same night or the next day. When tunned, and the
beer has done working, cover the bung-hole with paper. If the working
requires to be stopped, dry a pound and a half of hops before the fire,
put them into the bung-hole, and fasten it up. Ale should stand twelve
months in casks, and twe