Ingredients. - One cow-heel. An ox-cheek. Three ounces of dripping. Three carrots. Six onions. One bunch of herbs (marjoram, thyme, parsley, and bay-leaf). Two tablespoonfuls of flour. Pepper and salt.

Time required, three hours.

To make A-la-Mode Beef:

1. Take a dressed cow-heel and wash, it thoroughly in water.

2. Put the cow-heel on a board and cut off all the flesh. Cut the flesh into neat pieces.

3. Take an ox-cheek and wash it well in cold water.

N. B. - Be sure it is quite clean, and free from all impurities.

4. Put the ox-cheek on a board and rub it well with salt.

5. Then rub it quite dry in a clean cloth.

6. Put three ounces of clarified dripping into a large saucepan, and place it on the fire to melt.

7. Cut the ox-cheek up into neat pieces.

N. B. - Weigh the flesh of the ox-cheek and cow-heel, so as to know how much water should be added, as one pint is allowed to each pound of meat.

8. Flour each piece.

9. When the dripping is melted, put in the floured pieces of ox-cheek, and let them fry a nice brown.

10. Stir the pieces occasionally, and do not let them stick to the bottom of the saucepan.

11. Take three carrots, wash them, scrape them clean, and cut them in slices with a sharp knife.

12. Take six onions, peel them, and cut them in slices.

13. Take a sprig or two of parsley, wash it, and dry it in a cloth.

14. Take one sprig of marjoram, thyme, one hay-leaf and the parsley, and tie them tightly together with a piece of string.

15. Put these vegetables and the bunch of herbs into the saucepan.

16. Pour in the proper quantity of water-namely, one pint of water to each pound of meat.

17. Put two tablespoonfuls of flour into a basin, and mix it into a smooth paste with cold water.

18. Now put the pieces of cow-heel into the saucepan, and plenty of pepper and salt to taste.

19. Stir the paste smoothly into the saucepan.

20. Put the lid on the saucepan, and, when it boils, move the saucepan to the side of the fire, and let it stew gently for three hours.

21. Watch it, and skim it very often.

N. B. - Be always careful to skim anything that is cooking directly the scum rises, or it will boil down again into the meat, and will spoil it. Scum is the impurity which rises from the meat or vegetables. 4

22. "When the stew is finished, pour it into a large dish or a soup-tureen. It is then ready for serving.

N. B. - The bones of the cow-heel should be put into the stock-pot.