ith bits of butter dotted over them. Then the
steak, alternated with layers of potato, until the dish is full. Add
the gravy or broth, having first thickened it with brown flour. Cover
with a top crust, making a slit in the middle; brush a little beaten
egg over it, and bake until quite brown.

FRIZZLED BEEF.

Shave off _very thin_ slices of smoked or dried beef, put them in a
frying pan, cover with cold water, set it on the back of the range or
stove, and let it come to a very slow heat, allowing it time to swell
out to its natural size, but not to boil. Stir it up, then drain off
the water. Melt one ounce of sweet butter in the frying pan and add
the wafers of beef. When they begin to frizzle or turn up, break over
them three eggs; stir until the eggs are cooked; add a little white
pepper, and serve on slices of buttered toast.

FLANK STEAK.

This is cut from the boneless part of the flank and is secreted
between an outside and inside layer of creamy fat. There are two ways
for broiling it. One is to slice diagonally across the grain; the
other is to broil it whole. In either case brush butter over it and
proceed as in broiling other steaks. It is considered by butchers the
finest steak, which they frequently reserve for themselves.

TO BOIL CORNED BEEF.

The aitch-bone and the brisket are considered the best pieces for
boiling. If you buy them in the market already corned, they will be
fit to put over the fire without a previous soaking in water. If you
corn them in the brine in which you keep your beef through the winter,
they must be soaked in cold water over night. Put the beef into a pot,
cover with sufficient _cold_ water, place over a brisk fire, let it
come to a boil in half an hour; just before boiling remove all the
scum from the pot, place the pot on the back of the fire, let it boil
very slowly until quite tender.

A piece weighing eight pounds requires two and a half hours' boiling.
If you do not wish to eat it hot, let it remain in the pot after you
take it from the fire until nearly cold, then lay it in a colander to
drain, lay a cloth over it to retain its fresh appearance; serve with
horse-radish and pickles.

If vegetables are to accompany this, making it the old-fashioned
"boiled dinner," about three-quarters of an hour before dishing up
skim the liquor free from fat and _turn part of it out into another
kettle_, into which put a cabbage carefully prepared, cutting it into
four quar