er to cover the pieces of eel;
put them on the fire to boil gently for about ten minutes, shaking them
round in the saucepan occasionally until they are done.

No. 54. STEWED OYSTERS.

Put the oysters, with their liquor and a little water or milk, into a
saucepan; add a bit of butter kneaded, that is, well mixed with a
table-spoonful of flour; pepper, and a little salt; stir the oysters
over the fire until they have gently boiled for about five minutes, and
then pour them into a dish containing some slices of toasted bread.

No. 55. STEWED MUSCLES, OR MUSSELS.

Thoroughly wash the muscles, and pull off any weeds there may be hanging
to them; next put them in a clean saucepan with a little water, and salt
enough to season, and set them on the fire to boil, tossing them
occasionally, until you find that their shells begin to open; they must
then be taken off the fire, and their liquor poured off into a basin.
Next, after removing one of the shells from each muscle, put them back
into the saucepan; add the liquor, a bit of butter, a spoonful of
flour, some pepper, chopped parsley, and a little drop of vinegar, toss
the whole over the fire until the muscles have boiled five minutes, and
then you will enjoy a treat for supper. Cockles and whelks are cooked in
the same way.

No. 56. BAKED BEEF AND POTATOES.

The cheapest pieces of beef, suitable for baking or roasting, consist of
the thick part of the ribs, cut from towards the shoulder, the mouse
buttock and gravy pieces, and also what is commonly called the chuck of
beef, which consists of the throat boned and tied up with string in the
form of a small round. Whichever piece of beef you may happen to buy, it
should be well sprinkled over with pepper, salt, and flour, and placed
upon a small iron trivet in a baking dish containing peeled potatoes and
about half-a-pint of water, and either baked in your own oven or else
sent to the baker's. If you bake your meat in your own oven, remember
that it must be turned over on the trivet every twenty minutes, and that
you must be careful to baste it all over now and then with the fat which
runs from it into the dish, using a spoon for that purpose. It would be
very economical if, when you have baked meat for dinner, you were always
to make a Yorkshire pudding to be baked under it. There are baking
dishes made with a parting down the middle which just suit this purpose.
In this case the potatoes are put in one part and the