a spoonful of pepper,
and a large spoonful of salt: throw the suet over, and mix all well
together. Put it down close in the pot; and when you use it, roll it
up with as much egg as will make it roll smooth.

SAUSAGE ROLLS.--One pound of flour, half a pound of the best lard,
quarter of a pound of butter, and the yolks of three eggs well beaten.
Put the flour into a dish, make a hole in the middle of it, and rub
in about one ounce of the lard, then the yolks of the eggs, and enough
water to mix the whole into a smooth paste. Roll it out about an inch
thick; flour your paste and board. Put the butter and lard in a lump
into the paste, sprinkle it with flour, and turn the paste over it;
beat it with a rolling-pin until you have got it flat enough to roll;
roll it lightly until very thin; then divide your meat and put it into
two layers of paste, and pinch the ends. Sausage rolls are now usually
made small. Two pounds of sausage meat will be required for this
quantity of paste, and it will make about two and a half dozen of
rolls. Whites of the eggs should be beaten a little, and brushed over
the rolls to glaze them. They will require from twenty minutes to
half an hour to bake, and should be served on a dish covered with a
neatly-folded napkin.

SPICED BEEF.--Take a round of an ox; or young heifer, from 20 to 40
lbs. Cut it neatly, so that the thin flank end can wrap nearly round.
Take from 2 to 4 ounces salpetre, and 1 ounce of coarse sugar, and two
handfuls of common salt. mix them well together and rub it all over.
the next day salt it well as for boiling. Let it lie from two to three
weeks, turning it every two or three days. Take out of the pickle,
and wipe it dry. then take cloves, mace, well powdered, a spoonful
of gravy, and rub it well into the beef. Roll it up as tightly as
possible; skewer it, and tie it up tight. Pour in the liquor till the
meat is quite saturated, in which state it must be kept.

STEWED BEEF.--Take five pounds of buttock, place it in a deep dish;
half a pint of white wine vinegar, three bay leaves, two or three
cloves, salt and pepper; turn it over twice the first day, and every
morning after for a week or ten days. Boil half a pound or a quarter
of a pound of butter, and throw in two onions, chopped very small,
four cloves, and some pepper-corns; stew five hours till tender and a
nice light brown.

HOW TO BOIL TONGUE.--If the tongue be a dry one, steep in water
all night. Boil it three h