Be careful to trim off all the skin, gristle, etc. that will not be eaten; and shape handsomely, and of even thickness, the various articles which compose your made dishes: this is sadly neglected by common cooks. Only stew them till they are just tender, and do not stew them to rags; therefore, what you prepare the day before it is to be eaten, do not dress quite enough the first day. We have given receipts for the most easy and simple way to make Hashes, etc. Those who are well skilled in culinary arts can dress up things in this way, so as to be as agreeable as they were the first time they were cooked.