hould have been reduced to about a pint.
Pour this into the roasting-pan after the meat is taken up, skimming off
every particle of fat. Thicken with a heaping tablespoonful of browned
flour, stirred smooth in a little cold water, and add a tablespoonful of
catchup and two of wine, if desired, though neither is necessary. Taste,
as a little more salt may be required.

The thick part of a leg of veal may be treated in the same manner, both
being good either hot or cold; and a round of beef may be also used
without spicing or stuffing, and browned in the same way, the remains
being either warmed in the gravy or used for hashes or croquettes.

BEEF A LA MODE (_Virginia fashion_).

Use the round, as in the foregoing receipt, and remove the bone; and for
eight pounds allow half a pint of good vinegar; one large onion minced
fine; half a teaspoonful each of mustard, black pepper, clove, and
allspice; and two tablespoonfuls of brown sugar. Cut half a pound of fat
salt pork into lardoons, or strips, two or three inches long and about
half an inch square. Boil the vinegar with the onion and seasoning, and
pour over the strips of pork, and let them stand till cold. Then pour off
the liquor, and thicken it with bread or cracker crumbs. Make incisions in
the beef at regular intervals,--a carving-steel being very good for this
purpose,--and push in the strips of pork. Fill the hole from which the
bone was taken with the rest of the pork and the dressing, and tie the
beef firmly into shape. Put two tablespoonfuls of dripping or lard in a
frying-pan, and brown the meat on all sides. This will take about half an
hour. Now put the meat on a trivet in the kettle; half cover with boiling
water; and add a tablespoonful of salt, a teaspoonful of pepper, an onion
and a small carrot cut fine, and two or three sprigs of parsley. Cook very
slowly, allowing half an hour to a pound, and make gravy by the directions
given for it in the preceding receipt.

_Braised beef_ is prepared by either method given here for _a la mode_
beef, but cooked in a covered iron pan, which comes for the purpose, and
which is good also for beef _a la mode_, or for any tough meat which
requires long cooking, and is made tenderer by keeping in all the steam.

BOILED MUTTON.

A _shoulder_, or _fore-quarter_, of mutton, weighing five or six pounds,
will boil in an hour, as it is so thin. The _leg_, or _hind-quarter_,
requires twenty minutes to the pound; though,