nto it, or a
dessert-spoonful of vinegar, cover closely without water, and when it
begins to cook, set the stew-pan at the back of the stove for three
quarters of an hour, shaking it occasionally. The onions should now be
brown; take out the meat, dredge in a little flour, stir it round, and
add a cup of gravy, pepper, salt, and a small quantity of any sauce or
flavoring you prefer; stew gently a minute or two, then put the meat
back to get hot, and serve; garnish with sippets of toast, or pickles.

A NICE LITTLE BREAKFAST DISH IS made thus: Cut two long slices of cold
meat and three of bread, buttered thickly, about the same shape and
size; season the meat with pepper, salt, and a little finely chopped
parsley; or, if it is veal, a little chopped ham; then lay one slice of
bread between two of meat, and have the other two slices outside; fasten
together with short wooden skewers. If you have a quick oven, put it in;
and take care to baste with butter thoroughly, that the bread may be all
over crisp and brown. If you can't depend on your oven, fry it in very
hot fat as you would crullers; garnish with sprigs of parsley, and serve
very hot.

TO WARM A GOOD-SIZED PIECE OF BEEF.--Trim it as much like a thick fillet
as you can; cut it horizontally half way through, then scoop out as much
as you can of the meat from the inside of each piece. Chop the meat fine
that you have thus scooped out, season with a little finely chopped
parsley and thyme, a shred of onion, if you like it; or if you have
celery boil a little of the coarser part till tender, chop it and add
as much bread finely crumbled as you have meat, and a good piece of
butter; add pepper and salt, and make all into a paste with an egg,
mixed with an equal quantity of gravy or milk; fill up the hollow in the
meat and tie, or still better, sew it together. You may either put this
in a pot with a slice of pork or bacon, and a cup of gravy; or you may
brush it over with beaten egg, cover it with crumbs, and pour over these
a cup of butter, melted, so that it moistens every part; and bake it,
taking care to baste well while baking; serve with nice gravy.

BEEF OLIVES are no novelty to the ear, but it is a novel thing to find
them satisfactory to the palate.

Take some stale bread-crumbs, an equal quantity of beef finely chopped,
some parsley, and thyme; a little scraped ham if you have it, a few
chives, or a slice of onion, all chopped small as possible; put some
bu