opposite rule from those
intended for soups. In the latter, the object being to extract all the
juice, cold water must always be used first, and then heated with the meat
in. In the former, all the juice is to be kept in; and, by putting into
boiling water, the albumen of the meat hardens on the surface and makes a
case or coating for the meat, which accomplishes this end. Where something
between a soup and plain boiled meat is desired, as in _beef bouilli_, the
meat is put on in cold water, which is brought to a boil _very quickly_,
thus securing good gravy, yet not robbing the meat of all its juices.
With corned or salted meats, tongue, &c., cold water must be used, and
half an hour to the pound allowed. If to be eaten cold, such meats should
always be allowed to cool in the water in which they were boiled; and this
water, if not too salt, can be used for dried bean or pea soups.

BEEF A LA MODE.

Six or eight pounds of beef from the round, cut thick. Take out the bone,
trim off all rough bits carefully, and rub the meat well with the
following spicing: One teaspoonful each of pepper and ground clove,
quarter of a cup of brown sugar, and three teaspoonfuls of salt. Mix these
all together, and rub thoroughly into the beef, which must stand
over-night.

Next morning make a stuffing of one pint of bread or cracker crumbs; one
large onion chopped fine; a tablespoonful of sweet marjoram or thyme; half
a teaspoonful each of pepper and ground clove, and a heaping teaspoonful
of salt. Add a large cup of hot water, in which has been melted a heaping
tablespoonful of butter, and stir into the crumbs. Beat an egg light, and
mix with it. If there is more than needed to fill the hole, make gashes in
the meat, and stuff with the remainder. Now bind into shape with a strip
of cotton cloth, sewing or tying it firmly. Put a trivet or small iron
stand into a soup-pot, and lay the beef upon it. Half cover it with cold
water; put in two onions stuck with three cloves each, a large
tablespoonful of salt, and a half teaspoonful of pepper; and stew very
slowly, allowing half an hour to the pound, and turning the meat twice
while cooking. At the end of this time take off the cloth, and put the
meat, which must remain on the trivet, in a roasting-pan. Dredge it
quickly with flour, set into a hot oven, and brown thoroughly. Baste once
with the gravy, and dredge again, the whole operation requiring about half
an hour. The water in the pot s