ause a bad smell, put no salt on till you dish them, broil them
quick, turning them frequently; the dish must be very hot, some slices
of onion in it, lay in the steaks, sprinkle a little salt, and pour over
them a spoonful of water and one of mushroom catsup, both made boiling
hot, garnish with scraped horse-radish, and put on a hot dish cover.
Every thing must be in readiness, for the great excellence of a beef
steak lies in having it immediately from the gridiron.

* * * * *

TO HASH BEEF.

Cut slices of raw beef, put them in a stew pan with a little water, some
catsup, a clove of garlic, pepper and salt, stew them till done, thicken
the gravy with a lump of butter rubbed into brown flour. A hash may be
made of any kind of meat that has been cooked, but it is not so good,
and it is necessary to have a gravy prepared and seasoned, and keep the
hash over the fire only a few minutes to make it hot.

* * * * *

BEEF STEAK PIE.

Cut nice steaks, and stew them till half done, put a puff paste in the
dish, lay in the steaks with a few slices of boiled ham, season the
gravy very high, pour it in the dish, put on a lid of paste and bake it.

* * * * *

BEEF A-LA-DAUBE.

Get a round of beef, lard it well, and put it in a Dutch oven; cut the
meat from a shin of beef, or any coarse piece in thin slices, put round
the sides and over the top some slices of bacon, salt, pepper, onion,
thyme, parsley, cellery tops, or seed pounded, and some carrots cut
small, strew the pieces of beef over, cover it with water, let it stew
very gently till perfectly done, take out the round, strain the gravy,
let it stand to be cold, take off the grease carefully, beat the whites
of four eggs, mix a little water with them, put them to the gravy, let
it boil till it looks clear, strain it, and when cold, put it over the
beef.

* * * * *

VEAL.

DIRECTIONS FOR THE PIECES IN THE DIFFERENT QUARTERS OF VEAL.

A loin of veal must always be roasted: the fillet or leg may be dressed
in various ways, the knuckle or knee is proper for soup or for boiling;
these are the pieces that compose the hind quarter. In the fore quarter,
the breast and rack admit variety in cooking; the shoulder and neck are
only fit for soup.

* * * * *

VEAL CUTLETS FROM THE FILLET OR LEG.

Cut off the flank