Rib Of Beef Stewed

Provide one of the prime ribs, trim it neatly, and lay it in a stewpan of nearly its own bigness, putting a slice or two of bacon at the bottom: lay in your beef, and cover it with another slice of bacon: for seasoning, put in an onion, two carrots split and cut in pieces, a little sweet basil, thyme and parsley, a couple of blades of bruised mace, and some pepper and salt; let it stew gently till it is very tender: take it out upon a plate, clean it well from fat; strain the liquor into a clean stewpan, and put to it a teacupful of water, and a large teaspoonful of flour; let it boil away till it is thickened, then lay your meat in a dish, and pour the gravy over and round it. Send up spinach with it, or parsnips and beet root.

Observations

This is a very savoury, nourishing, and economical dish, and a valuable variety at a moderate table.

* Slow stewing requires from twenty to thirty minutes thg pound of meat.

Cold Beef Garnished With Jelly

Take six pounds of the rump of beef; let it hang three days to make it tender; rub it well with an ounce of saltpetre, and a pound of salt; let it lay four or five days, putting half a pint of water into the salting pan, that your jelly may not be too salt. Put all these into a pot as nigh its size as possible; cover it with water, and season it with a full sized carrot and a large onion, a sprig of sweet marjoram, three times the quantity of parsley, a dozen corns of whole pepper, same of allspice; take care to skim it well, and let it simmer very gently till it is quite tender, which it ought to be in about four hours, lake the beef out, carefully strain the broth into a larger stewpan, and take the grease off it; set it on a quick fire, and let it boil away till it is reduced to a very strong jelly: beat the whites and shells of two eggs with a little cold water, and put them to the jelly: take it off the stove, let it settle for a few minutes; but while it is hot, strain it through a very tine napkin; with a paste brush rub a little of it over the meat; (this, in culinary technicals, is termed glazing it;) put the remainder of the jelly into a flat dish about an inch deep: when it is thoroughly cold, cut it out into any shapes you please, and garnish the beef with it.

Observations

Few things are cheaper than this, and 1 never saw it brought to table where every one was not pleased with it. It is a very delicious dish for luncheon or supper, and will keep four or five days. Something cold of this sort is very conventent in small families; and let the cook who would make herself most agreeable in such, always remember (hat it is her own interest to study that of her employers; let her make it her business to get out of the common tract, and learn how to make some of those things that add to the variety of the table, without increasing the expense. The most moderate table may, under proper management, afford sufficient variety; there need not be a perpetual, dull repetition of. the same joints, plainly one after another, unless it be the fault of the provider or the cook, lor there are plenty of very pretty things that may be, dressed as cheap as a plain joint.