a broiled rump steak. If instead of broth you use good
beef gravy, it will be delicious.

[WHEN WE THINK WE FAIL, WE ARE OFTEN NEAR SUCCESS.]

1159. Beef a la Mode and Veal Ditto.

Take about eleven pounds of the mouse buttock,--or clod of beef,--or
blade bone,--or the sticking-piece, or the like weight of the breast
of veal;--cut it into pieces of three or four ounces each; put in
three or four ounces of beef dripping, and mince a couple of large
onions, and lay them into a large deep stewpan. As soon as it is quite
hot, flour the meat, put it into the stewpan, continue stirring with a
wooden spoon; when it has been on about ten minutes, dredge with
flour, and keep doing so till you have stirred in as much as you think
will thicken it; then add by degrees about a gallon of boiling water;
keep stirring it together; skim it when it boils, and then put in one
drachm of ground black pepper, two of allspice, and two bay-leaves;
set the pan by the side of the fire, or at a distance over it, and let
it stew _very slowly_ for about three hours; when you find the meat
sufficiently tender, put it into a tureen, and it is ready for table.

1160. Ox-Cheek Stewed.

Prepare the day before it is to be eaten; clean the cheek and put it
into soft water, just warm; let it lie for three or four hours, then
put it into cold water, to soak all night; next day wipe it clean, put
it into a stewpan, and just cover it with water; skim it well when it
is coming to a boil, then add two whole onions with two or three
cloves stuck into each, three turnips quartered, a couple of carrots
sliced, two bay-leaves, and twenty-four corns of allspice, a head of
celery, and a bundle of sweet herbs, pepper, and salt; lastly, add a
little cayenne and garlic, if liked.

Let it stew gently till perfectly tender, about three hours; then take
out the cheek, divide into pieces fit to help at table; skim and
strain the gravy; melt an ounce and a half of butter in a stewpan;
stir into it as much flour as it will take up; mix with it by degrees
a pint and a half of the gravy; add a tablespoonful of mushroom or
walnut ketchup, or port wine, and boil a short time. Serve up in a
soup or ragout dish, or make it into barley broth. This is a very
economical, nourishing, and savoury meal.

1161. Hashed Mutton or Beef.

Slice the meat small, trim off the brown edges, and s