Four or five pounds of the flank. Wipe, and remove the skin, membrane, and extra fat. Pound and trim until of uniform thickness. Make a stuffing with one cup of cracker crumbs, two tablespoonfuls of fine chopped salt pork, half a teaspoonful of salt, one saltspoonful each of thyme, marjoram, and sage, half a saltspoonful of pepper, a few drops of onion juice, or one teaspoonful of chopped onion, and one egg. Moisten with hot water until soft enough to spread over the meat. Roll over, and tie or sew securely. Wrap a cloth around it. Put it into boiling water, and simmer six hours or until tender. Remove the cloth, press it, and when cold remove the strings. Serve cold, cut in thin slices. Corned flank may be prepared in the same way. The stuffing may be omitted, and the meat covered with vinegar spiced and flavored with onion, and after remaining in the pickle several hours, rolled, and boiled as above.

Smothered Beef, Or Pot Roast

Four to six pounds from the middle or face of the rump, the vein, or the round. Wipe with a clean wet cloth. Sear all over by placing in a hot frying-pan and turning till all the surface is browned. Put in a kettle with one cup of water, and place it where it will keep just below the boiling-point. Do not let the water boil entirety away, but add only enough to keep the meat from burning.

Have the cover fitting closely to keep in the steam. Cook until very tender, but do not let it break. Serve hot or cold. The meat when cold is delicious, cut in quarter-inch slices, and sauted in hot butter.

Spiced Beef

Four to six pounds from the middle cut of the shin. Wash the meat on the outside, and cut off any part of the skin which is not sweet and clean. Pick off all the fine fragments of bone. Cut the meat into several pieces; cover with boiling water. Skim carefully as it boils, and then simmer until the meat falls to pieces, and the liquor is reduced to half a pint. Remove the meat; season the liquor highly with salt, pepper, sage, and thyme. Add it to the meat, and mix with a fork till the meat is all broken. Pack in a brickloaf pan. When cold, cut in thin slices.