Beef is dressed in various ways all the year round; but, for roasting, the best season is from November to the end of March. For joints, the only really good roasting pieces are-the sirloin and the long ribs; the short ribs, which are cut near the neck, never roast well, and should not be used for this purpose; the middle ribs are the best. The under part, or fillet, of the sirloin, if cut out, may be made into a delicious stew; or, if cut crosswise into steaks, they will be found more tender than those of the rump.

Beef requires to be hung a long time, in order to insure its being tender. When however the weather is not favorable for keeping, it will be much improved by being laid for a few hours, previous to roasting, in a marinade of this kind - three parts water to one of vinegar, some salt, with a few peppercorns. Each joint must be carefully examined before it is spitted, and any portions that may have been injured cut away.

The round is, in large families, one of the most profitable parts: it is usually boiled, and, like most of the boiling parts of beef, is generally sold at less than the roasting joints.

The brisket is also less in price than the roasting parts; it is not so economical a part as the round, having more bone to be weighed with it, and more fat. Where there are children, very fat joints are not desirable, being often disagreeable to them, and sometimes prejudicial, especially if they have a dislike to it. This joint also requires more cooking than many others; that is to say, it requires a double allowance of time to be given for boiling it: it will, when served, be hard and scarcely digestible if no more time be allowed to boil it than that which is sufficient for other joints and meats. When stewed it is excellent; and when cooked fresh, (i. e. unsalted,) an excellent stock for soup may be extracted from it, and yet the meat will serve as well for dinner.

The edgebone, or aitchbone, is not considered to be a very economical joint, the bone being large in proportion to the meat; but the greater part of it, at least, is as good as that of any prime part.

The rump is the part of which the butcher makes profit, by selling it in the form of steaks. In the country, as there is not an equal demand for steaks, the whole of it may be purchased as a joint, and at the price of other prime parts. It may be turned to good account in producing many excellent dishes. If salted, it is simply boiled; if used unsalted, ' it is usually stewed.

The veiny piece is sold at a low price per pound; but if hung for a day or two, it is very good and very profitable.

Where there are a number of servants and children to have an early dinner, this part of beef will be found desirable.

From the leg and shin excellent stock for soup may be drawn; and if not reduced too much, the meat taken from the bones may be served as a stew with vegetables; ' or it may be seasoned, pounded with butter, and potted; or chopped very fine, and seasoned with herbs, and bound together by egg and bread-crumbs; it may be fried in balls, or in the form of large eggs, and served with a gravy made with a few spoonfuls of the soup.

Of half an ox-cheek excellent soup may be made: the meat, when taken from the bones, may be served as a stew.

When one or two ribs are purchased by a small family, it is a good plan to have the bones taken out, and the meat rolled round in the shape of a fillet; a considerable saving is effected by this plan, as, when not so prepared, the thin part of the extremity of the bone is frequently wasted. The bone cut out when the meat is raw will assist in making soap, and is much preferable to a cold beef-bone. They are sometimes cut off short, and salted or stewed, but rolled is the better plan; and in this manner a single rib can be skewered into a handsome fillet; the fat and lean being marbled, and the appearance of the whole improved.