* * * * *

BRISKET STEWED WITH ONIONS AND RAISINS.

Stew about five pounds of brisket of beef in sufficient water to cover, season with allspice, pepper, salt, and nutmeg, and when nearly done, add four large onions cut in pieces and half a pound of raisins stoned, let them remain simmering till well done; and just before serving, stir in a tea-spoonful of brown sugar and a table spoonful of flour.

* * * * *

BRISKET STEWED.

Take about six or seven pounds of brisket of beef, place it in a stewpan with only enough water to cover it, season with a little spice tied in a bag; when the meat is tender and the spices sufficiently extracted to make the gravy rich and strong, part of it must be removed to another saucepan; have ready a variety of vegetables cut into small shapes, such as turnips, carrots, mushrooms, cauliflowers, or whatever may be in season; stew them gently till tender in the gravy, the meat must then be glazed and the gravy poured in the dish, and the vegetables arranged round.

* * * * *

BEEF RAGOUT.

Take a small well cut piece of lean beef, lard it with the fat of smoked beef, and stew it with good gravy, highly seasoned with allspice, cloves, pepper and salt; when the meat is well done remove it from the gravy, which skim carefully and free from every particle of fat, and add to it a glass of port wine, the juice of a lemon, half a tea-spoonful of cayenne pepper, and a little mushroom ketchup; the beef should be glazed when required to have an elegant appearance.

A few very small forcemeat balls must be poached in the gravy, which must be poured over the meat, and the balls arranged round the dish; this is a very savoury and pretty dish.

* * * * *

TO SALT BEEF.

This may be done by mixing a pound of common salt, half an ounce of saltpetre and one ounce of coarse brown sugar, and rubbing the meat well with it, daily for a fortnight or less, according to the weather, and the degree of salt that the meat is required to have.  Or by boiling eight ounces of salt, eight ounces of sugar, and half an ounce of saltpetre in two quarts of water, and pouring it over the meat, and letting it stand in it for eight or ten days.

* * * * *

SPICED BEEF.

Take a fine thick piece of brisket of beef not fat, let it lay three days in a pickle, as above, take it out and rub in a mixture of spices consisting of equal quantities of ground all-spice, black pepper, cloves, ginger and nutmegs, and a little brown sugar, repeat this daily for a week, then cover it with pounded dried sweet herbs, roll or tie it tightly, put it into a pan with very little water, and bake slowly for eight hours, then take it out, untie it and put a heavy weight upon it; this it a fine relish when eaten cold.