Take shin or leg of beef; cut it into slices or pieces of two or three ounces each; dip it in good vinegar, and, with or without onions, or any other flavouring or vegetable substances, put it in a stew-pan, and without water; let it stand on a stew-hearth, or by a slow fire, for two three, or four hours, when it will be thoroughly done, will have yielded plenty of gravy, and be as "tender as a chicken." Great care must be taken that the heat is sufficiently moderate. This is the usual mode of dressing all descriptions of meat in the Brazils. We have recommended leg or shin of beef, because it in fact makes the richest and most nutritious stew, and may be had at a low price; but any other meat or fish may be so dressed. The only objection to it is, that it is too rich; but this may be remedied by eating less of it, and a greater quantity of potatoes or other vegetables. A pound and a half of leg of beef, without bone, so dressed, and plenty of potatoes, will dine four people luxuriously.

397. Alamode Beef of the shops, which, when well dressed, is very delicious, is made by thickening the gravy of beef that has been very slowly stewed as above with vinegar, and flavoured with bay leaves, allspice, etc, according 1o taste. The following process will be found a good one: cut your beef, mouse buttock, or sticking pieces, or legs (legs are the best), etc, into pieces of two or three ounces each; put into a deep stew-pan some beef dripping, to keep the meat from sticking to the bottom; mince onions, which mix with the beef, previously dipped in vinegar, and put the mixture into a deep stew-pan. When quite hot, flour the meat with a dredger, and continue to do so till you have stirred in enough to thicken it; then cover it with boiling water, which should be put in by degrees, stirring it together with a wooden spoon. Flavour with black pepper, allspice, bay leaves, champignons, truffles, mushrooms, etc, according to taste; but allspice, black pepper, and salt, will answer every useful purpose. Let it stew as slowly as possible for four or five hours. We can testify from experience that our Brazilian stew and beef alamode are cheap and delicious dishes.