It should be put down in a pot with just sufficient cold water to cover the meat, and closely covered After boiling three or four hours, according to the size of the piece, cut in small pieces, not larger than dice, two or three carrots and heads of celery, with a little sweet herbs, and put them into the pot along with peppercorns, mace, and a couple of large onions stuck full of cloves, and let it then simmer by the side of the fire for two or three hours, taking care to skim off any grease that may appear on the top.

By this time the meat will probably be tender enough; when take out the whole onions, mince them, and fry them in butter, to be mixed in the gravy made by the meat, which season with salt and cayenne, or Chili-vinegar, to which add some mushroom or walnut ketchup. Thicken the gravy with a little flour, and brown it, if necessary, with a spoonful of sugar burnt soft; which, besides imparting its color, adds an agreeable flavor. Such is the most simple mode; but the sauce may be much improved by a glass or two of port wine and a spoonful of curry powder; if the odor of garlic be not objected to, a clove boiled in the stew will be found to give it a fine flavor. Garnish with vegetables.

Stewed Beef.

A small piece of beef - say of four pounds - will take the time mentioned; but the large joints will require full double that time; and should be put to stew overnight, adding the vegetables in the morning.